Homemade Hash Browns With Smoked Ham Recipes

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

Steps:

• In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, Parmesan cheese, mustard, Worcestershire sauce, horseradish and pepper. , Spoon into a greased 11x7-in. baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and cheese is melted.

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:

• Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
• Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

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:

• Place the diced potatoes in a large pot, cover with water and a generous sprinkling of salt, and bring to a boil. Lower the heat, and simmer until the potatoes are almost tender, 8 to 10 minutes. Drain the potatoes in a colander, and cool slightly.
• Heat the shortening in a large skillet (preferably cast-iron) over high heat. Add the ham, and cook, stirring occasionally, until it begins to brown and crisp, about 3 minutes. Using a slotted spoon, transfer the ham to a plate lined with paper towels to drain. Add the onion to the skillet, and sauté until pale golden, about 3 minutes. Add the potatoes, thyme, the 1/2 teaspoon of salt, the black pepper, and cayenne and cook until the potatoes begin to color and crisp on the bottom, about 4 minutes (shake the pan occasionally, if necessary, to keep the potatoes from burning). Using a slotted metal spatula, turn the potatoes (don't stir them with a wooden spoon or you will mash them), and continue cooking until they are browned, about 4 minutes more. Taste for seasonings and serve immediately, while the potatoes are still hot.