Homemade Hash Browns Oamc Recipes

Steps:

• Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
• Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
• Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
• Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
• Take out of the oven and cool to room temperature.
• Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
• When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
• To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
• I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.

Steps:

• Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
• Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
• Place potatoes in large bowl and cover with cold water. Place in fridge over night.
• Drain potatoes. Shred with hand grater or food processor.
• To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
• To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).

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.

Steps:

• Preheat oven to 425 degrees.
• Spray 2 9x13 inch pans with cooking spray.
• Place half of hash browns into each pan, press to the bottom forming a crust.
• Drizzle half of melted butter over each dish.
• Bake for 25 minutes.
• Remove from oven, reduce temperature to 350.
• Put half of the chopped meats, and cheeses on the "crusts" in each pan.
• Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
• Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
• Pour half the egg mixture over each pan.
• Bake for 35 minutes.
• Let it stand for about 15 minutes before you put it in containers to freeze.
• Reheat a 3/4 cup serving for 3 minutes on high.
• This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.

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.

Steps:

• Pour in skillet enough oil to liberally cover bottom of pan. Some times I add 1 tbs butter to help crisp them. Heat on medium high heat until very hot.
• Mix together onion and potatos. CAREFULLY place in pan (grease will spatter). Spread to edges with spatula patting and forming into circle. Fry until bottom is golden brown then turn over. Fry other side until golden brown. Remove onto plate lined with paper towels to remove excess oil. Turn onto clean plate.
• Salt and pepper Served with desired topping Topping Suggestions: (choose one) sour cream and chopped green onions, shredded cheddar cheese and bacon bits, Ketchup mustard.

Steps:

• Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
• When potatoes are cool enough to handle, grate them with a coarse grater.
• In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
• Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
• Serve immediately.

Steps:

• In large skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble.
• Mix next 3 ingredients; put into skillet. Cover over low heat until underside is crisp and brown.
• Blend eggs, milk, salt and pepper; pour over potatoes.
• Top with cheese and bacon.
• Cover; cook over low heat 10 minutes.
• Loosen omelet.
• Serve in wedges.