How To Make Homemade Hash Browns Recipes

Steps:

• The potato can be grated by hand like cheese or shredded in an appropriate blender. The onion can be roughly chopped by hand or in a blender but try to avoid large chunks as much as possible as these will affect the flavour and the way in which the hash browns hold together.
• Place the shredded potato in a sieve or fine colander and press down with kitchen paper to remove as much moisture as possible.
• Ensure the onion is well broken up and not layered, then add all of it, plus all of the dried shredded potato to a medium sized bowl and combine well.
• Lightly whisk the egg then add to the potato and onion mixture.
• Add the salt and pepper - amounts are an estimate and depend on personal taste, but seasoning is essential. Other flavourings such as cheese, chilli, spices or herbs can be added here.
• Heat the oil in a frying pan. Note: the oil MUST be hot so that the hash brown begins to cook as soon as it hits the pan. Otherwise it will absorb the oil and the flavour and crispness will be affected.
• Take about a 1/4 cup of mixture and drop carefully into the pan, flattening immediately with the back of a fish slice (commonly mistaken for a spatula, so if you don't think you have a fish slice use what you think is your spatula). If you're not sure what a 1/4 cup is, divide the mixture into 4 and you're about right.
• Cook each side for 2-3 minutes. Slide the fish slice under slowly when intending to flip it over just to check it has been cooked long enough on that side. If it hasn't, it won't hold enough to allow itself to be flipped.
• Hash browns keep well in a warm (but off) oven so if you're planning them as part of a fry-up breakfast I'd recommend doing them first and keeping them in a warm oven while you cook everything else.

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:

• 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:

• Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes.

Steps:

• Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.
• In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. Season with salt and pepper, to taste, and mix thoroughly together.
• Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
• Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
• Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.

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.