EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
HASH BROWNS
The best hash brown recipe calls on you to dice, shred, julienne, or rice white potatoes, then pan-fry them until the potato pieces are tender, and a crunchy, lacy, golden brown crust forms. Get the recipe for Hash Browns.
Provided by Sarah Karnasiewicz
Time 40m
Number Of Ingredients 4
Steps:
- Peel the potatoes and place them in a large saucepan. Add enough water to to cover, along with ½ tsp salt. Bring to a boil and simmer until the potatoes are just slightly tender, about 6-7 minutes. Drain off the water and let the potatoes rest until cool enough to handle.
- Shred the potatoes using the shredder attachment of a food processor or the large holes of a box grater. Place shredded potatoes in a dish towel or colander and squeeze out as much excess moisture as possible. Season potatoes with remaining salt and pepper. Set aside.
- Add olive oil to a heavy-bottomed 10-inch skillet over medium heat. Once the pan is hot and the oil is shimmering, add the potatoes, spreading them out so they form an even layer filling the pan. Cook until the bottom of the potatoes are crisp and deep golden brown, about 12-15 minutes. Place a plate over the skillet and carefully invert it so that the potato cake rests on the plate, crispy side up. Return the skillet to the stove and slide the potato cake back in with the crispy side facing up. Continue cooking until the bottom potatoes are crispy and golden, about 8-10 minutes more.
- To serve, transfer the hash browns to a platter and slice into wedges. RELATED: 10 Quick and Easy Breakfast Dishes
HASH BROWN POTATOES
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
Provided by Food Network
Categories side-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
BASIC HASHBROWNS
I was one of those who would rinse shredded potatoes of various kinds, wring them dry in a towel, microwave to partially cook, and finally place in an iron skillet, cooking with a variety of oils, butter, or nonstick spray trying to find the perfect recipe. They were good, but a lot of trouble and still "not quite right". This recipe is very easy and is the yields the best outcome I have experienced. I like either the Yukon or reds, but most any are acceptable. This is the basic recipe, but can be seasoned any way you wish.
Provided by rfmnva
Categories Breakfast
Time 10m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and shred potatoes and place in bowl.
- Rinse with cold water to remove some of the starch and drain.
- Place half the butter in a double sided, ceramic skillet and heat.
- As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
- Fry for 4 minutes on medium heat, or until golden brown on the bottom.
- Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
- Fry reverse side for 4 minutes, or until golden brown.
- Salt and pepper to taste.
Nutrition Facts : Calories 169.4, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 338.9, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.5
HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 4
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.
CHEESY HASHBROWNS
Make and share this Cheesy Hashbrowns recipe from Food.com.
Provided by kellib626
Categories Kid Friendly
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.
FAST AND EASY CANNED POTATO HASHBROWNS
Yes... I'm that lazy! Some mornings - you want potatoes for breakfast - and you want them NOW!!! Not 20 minutes from now... not having to unfreeze or peel anything... you want them NOW! Don't judge me. We love canned potato hashbrowns - and they take about 3 minutes from start to finish.
Provided by Jennibear
Categories Breakfast
Time 4m
Yield 2 , 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat butter in saute pan on medium to medium-high heat.
- Drain potatoes and add to pan. Salt and pepper them to your liking. Cook until heated (about 3 minutes).
- Canned potatoes are already cooked, so you really are just heating them up. They don't like to brown easily - but it can be done with some patience -- just cook them a little longer and add a little more butter. ;-).
- Sometimes we add 2-3 beaten eggs on top and let it cook until set. The worlds easiest potato omelet! Or add in some onions and bacon -- yum!
Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.7, Carbohydrate 35.9, Fiber 4.5, Sugar 1.6, Protein 4.3
HASH BROWN CASSEROLE
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
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