Pommes Matiere Old Fashioned Hash Browns Recipes

Steps:

• Preheat oven to 350 degrees F.
• Coarsely chop/smash potatoes so that they are in small chunks (these are hash browns, after all); season with nutmeg, salt and pepper.
• In an omelet pan or cast iron skillet, heat oil over medium heat.
• Press potatoes into pan in an even layer; cook until underside is browned (potatoes will be fragrant and edges will start to look golden), about 4 to 5 minutes.
• Place potatoes in oven and cook until the top starts to brown, about 10 minutes (you want it to be stiff enough to flip without breaking).
• Carefully flip onto serving dish (or back into pan).
• Spread sour cream over the top, then sprinkle with cheese.
• Set to broil and return to oven to brown the top, 2 minutes.
• Garnish with chives (Jacques stuck them in a bunch, on end, in the center of the dish); serve in wedges.

Steps:

• Heat oven to 375 degrees.
• Peel the potatoes and slice them thinly.
• (if you have one use a mandolin) Thickly butter a deep charlotte mould and line the sides with potato slices placed closely to gether and attached firmly to the butter.
• Cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full.
• Cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife.
• To serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents.
• The inside should be soft and the outside crust crisp and golden brown.

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:

• Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
• Combine butter and garlic.
• In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
• Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
• Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

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:

• In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
• The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

Steps:

• Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them.
• Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well.
• Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette...they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often.
• While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm.
• In another pan, heat the rest of the butter; Add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette.
• *To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit.

Steps:

• Preheat oven to 450 degrees F.
• Combine salt and pepper in a small bowl.
• Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
• (I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
• Drizzle 1/2 tsp melted butter over potatoes.
• Repeat layers 5 times, ending with butter; press firmly to pack.
• (I press firmly to pack before adding the last of the butter.) Cover and bake at 450 degrees for 20 minutes.
• Uncover and bake an additional 25 minutes or until potatoes are golden.
• Loosen edges of potatoes with a spatula.
• Place a plate upside down on top of pan, invert potatoes onto plate.
• Sprinkle with parsley, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
• In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
• Bake in the preheated oven until browned, about 60 minutes.