Perfect Hash Browns Recipes

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).

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:

• Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.

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.

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:

• 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:

• Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
• Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
• Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
• Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes well and dry with paper towels.
• Poke several holes in them with a skewer to allow steam to escape.
• Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
• Allow the potatoes to cool to room temperature.
• Refrigerate in a plastic bag with a resealable closure overnight.
• Peel the potatoes and cut into 1/3-inch dice.
• Melt the butter in a large skillet over medium heat and add the onion.
• Cook, stirring often, until softened, about 5 minutes.
• Season with salt and pepper.
• Use a slotted spoon to transfer the onion to a small bowl.
• Add the vegetable oil to the skillet and heat until almost smoking.
• Add the potatoes and leave to form a crisp crust.
• Do not disturb the potatoes until the crust is formed, about 5 minutes.
• Check to see if a crust has formed; if so, give a quick stir.
• If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
• With a spatula, turn over large chunks of the crusted potatoes.
• Season with salt and pepper and continue cooking until golden brown.
• Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
• Serve hot.
• **Cook time does not include refrigerating the cooled potatoes overnight.

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

Steps:

• Place potatoes in large mixing bowl and add oil to coat.
• Combine remaining seasonings, add to potatoes and toss until thorougly blended.
• Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.

Steps:

• First, cut a slit in each potato and microwave them until they are half cooked( for me this was about 3 mins.).
• While they are cooking, chop up the onions.
• Once the potatoes are half done, take them out and cube them.
• Get a skillet with oil ready and put your potatoes, and everything else inches
• Cook for about 5-10 minutes depending on how crispy you want them.
• Enjoy!

Steps:

• Melt butter in skillet, over med/low fire. Shred potatoes in processor, spread and press into the skillet, Listen for a light sizzle.
• Sprinkle the onion flakes, salt, bouillon, paprika, pepper, and basil over potatoes. Using the spatula's end, chop lightly thru. Fry on one side for approx 3 to 5 minutes before turning.

Steps:

• Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
• Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
• Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.