Best Hash Browns Ever Food

PERFECT HASH BROWNS

Steps:

• Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
• Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
• In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
• Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

EMILY'S FAMOUS HASH BROWNS

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.

PERFECT HASH BROWNS RECIPE

Steps:

• Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds.
• Place potato shreds on paper towels and remove all excess liquid from them until dry.
• Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered).
• Once butter/oil mixture is hot, add potato shreds to pan. Sprinkle with salt and pepper.
• Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side.
• Once golden brown on both sides, season to taste and serve hot.

BEST HASH BROWNS EVER!!!!!!!!!!!

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!

BEST EVER HASHBROWN CASSEROLE

Steps:

• Mix all ingredients together in large mixing bowl. Place in greased 9x13 pan. Bake for 1 hour at 375.

BEST HASHBROWN CASSEROLE EVER

Steps:

• Preheat oven to 375.
• brown breakfast sausage, drain, and set aside.
• In a large bowl combine sour cream, cream of chicken soup, french onion soup package, salt and pepper (to taste) and 2 cups of cheddar (the rest is for topping) and optional onion and mix well. After the sauce is mixed thoroughly add shredded potatoes. Fold the potatoes in using your hands to mix. A spoon can be used, however is very difficult. I recommend using vinyl or rubber gloves as the potatoes are very cold! Lightly coat a 9x13 baking dish with non stick spray and press 2/3 of the potato mix in to the bottom. Make sure the mixture is even in thickness, evenly distribute sausage to the top of potato mix. Add the rest of the potato mix to the top of the sausage, and cover the entire casserole with remaining cheese. Cover with foil and bake for 45 minute Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly. Let sit for about 10-15 minutes -- It will be lava hot! Enjoy!

BEST HASH BROWNS CASSEROLE

Steps:

• Mix all ingredients except cornflakes and 4 T. melted margarine. Pour in 9x13 inch baking dish sprayed with nonstick cooking spray. Sprinkle top with cornflakes and margarine.
• Bake uncovered at 350 degrees for 45-50 minutes.

BEST EVER HASH BROWNS CASSEROLE

Steps:

• Cook and drain sausage; set aside.
• Combine the rest of the ingredients, mix well.
• Put half the mixture in 9x13 baking dish.
• Sprinkle sausage over this.
• Top with remaining potato mixture.
• Bake at 350°F for 45 minutes, or until golden brown.

BEST EVER CRACKER BARREL HASH BROWNS CASSEROLE - COPYCAT

Steps:

• Remove 2 patties from each box (4 total) and discard or save for another use.
• Completely thaw hash browns.
• Preheat oven to 375°F.
• Crumble patties and set aside.
• In a medium bowl combine soup, sour cream and cheese.
• Add crumbled hash browns to mixture.
• Pour mixture into a deep casserole dish.
• Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
• Sprinkle crushed crackers over casserole.
• Cover and bake 45-55 minutes until bubbly and top is starting to brown.