HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
- Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
- Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
COUNTRY HASHED BROWNS
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
- Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
- You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.
More about "hacienda hash browns recipes"
THE BEST CRISPY HASH BROWNS (RESTAURANT-STYLE!)
From minimalistbaker.com
5/5 (7)Calories 225 per servingCategory Breakfast, Side
- Rinse and scrub potatoes (no need to peel yet). For any potatoes that are larger than 2 inches wide or 3 ½ inches long, cut in half widthwise. Set aside.
- Place a colander in the sink so that it’s ready when time to drain and rinse the potatoes. This is important because small variations in cook time can lead to mushy hash browns or a raw potato taste.
- Fill a large pot with ~1/2-inch of water (for us that was ~3 cups or 710 ml). Place a steamer basket over the water and position it so that you can see the water on the sides of the basket. Do not add potatoes yet.
- Bring water to a boil over high heat. Once boiling, place the unpeeled potatoes in the steamer basket. It’s okay if the steamer basket fully covers the water at this point.
HOMEMADE HASH BROWNS (PERFECTLY CRISPY!) – A COUPLE …
From acouplecooks.com
HASH BROWNS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE HASH BROWNS - JAMIE OLIVER
From jamieoliver.com
CRISPY SHREDDED HASH BROWNS RECIPE - SERIOUS EATS
From seriouseats.com
DELICIOUS CRISPY HASH BROWNS RECIPE - COOKIE AND KATE
From cookieandkate.com
HASH BROWN RECIPE - SKINNYTASTE
From skinnytaste.com
20 QUICK FROZEN HASH BROWN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 27, 2022Category Recipe Roundup
- Mexican Breakfast Casserole. You can whip up this tasty, filling casserole with fewer than 10 ingredients: hash browns, taco seasoning mix, chorizo, eggs, Mexican cheese, milk, salsa, and salt and pepper to taste.
- Paula Deen’s Crockpot Potato Soup. As I mentioned, people always think about casseroles when they imagine frozen hash brown recipes, but you can actually use them to make potato soup, as well!
- Cowboy Hash Brown Skillet. For cowboy hash, all you’ll need is bacon, onions, hash browns, eggs, cheddar cheese, salt, and pepper. It’s a simple, straightforward meal that you could make just as easily over an open fire.
- Bird’s Nest Breakfast Cups. These cheesy, eggy cups feature only four main ingredients: eggs, shredded cheese, hash browns, and olive oil. You’ll also add salt and pepper and need some cooking spray for baking.
- Bisquick Breakfast Casserole Recipe. Breakfast casseroles are just more manageable when you make them with Bisquick, and this one is simplicity itself.
- Pepper Jack Potato Casserole. If you like to find a bit of spice in your dishes, give this pepper jack potato casserole a try. With its cheesy bacon and cracker crust, all the different herbs and spices, and its creamy, buttery center, there’s a lot about it to love.
- Au Gratin Hash Brown Casserole (AKA Funeral Potatoes) The au gratin hash brown casserole and the pepper jack hash brown casserole couldn’t be more different.
- Cracker Barrel Hash Brown Casserole. This seven-ingredient hash brown casserole is a more traditional version of the dish. If you’ve ever enjoyed it at your local Cracker Barrel, then you’ll also like this copycat recipe.
- Slow Cooker Potato & Corn Chowder. Here’s another thick and hearty option if you’re a fan of soups, stews, and chowders. It takes only 15 minutes to prepare, but you’ll need to let it simmer in the Crockpot for about 8 hours.
- Chili Cheese Browns. With only four ingredients and four steps to the recipe, these chili cheese browns are insanely simple to make and shouldn’t require more than 20 minutes of your time.
21 RECIPES THAT START WITH FROZEN HASH BROWNS
HACIENDA HASH BROWNS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
THE BEST CRISPY HASH BROWNS (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
OVEN BAKED HASH BROWNS RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
CRISPY HASH BROWNS RECIPE - HOW TO MAKE HOMEMADE HASH BROWNS
From thepioneerwoman.com
HACIENDA HASH BROWNS | RECIPE CART
From getrecipecart.com
PERFECT HASH BROWNS - BETTER HOMES & GARDENS
From bhg.com
You'll also love