CRISPY HASHBROWNS
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.
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
TURKEY HASHED BROWNS
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Add the cooked turkey and heat for 1 to 2 minutes. Turn off the heat and add the parsley and scallions. Serve hot.
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
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.
WAFFLED AND LOADED HASH BROWNS
Cook shredded potatoes in a waffle iron for crispy hash browns that get topped with sour cream, Cheddar and more.
Provided by Food Network Kitchen
Time 1h
Yield about 6 servings
Number Of Ingredients 5
Steps:
- Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F.
- Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve.
- Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
- Lightly brush the top and bottom of the waffle iron with melted butter. Put a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno.
HASHED BROWNS
Provided by Ina Garten Bio & Top Recipes
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.;
Nutrition Facts : ServingSize 1 of 6 servings, Calories 191, Fat 10g, SaturatedFat 6g, Carbohydrate 24g, Fiber 3g, Sugar 3g, Protein 3g, Cholesterol 25mg, Sodium 397mg
COUNTRY HASH BROWNS AND EGG CASSEROLE
Make and share this Country Hash Browns and Egg Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°; coat a 13 x 9 inch baking dish with nonstick cooking spray.
- In a 10-inch skillet over high heat, cook the sausage, breaking it into smaller pieces, until it loses its pink color.
- Drain off the fat; return to skillet and add in onion; cook, stirring, until it is softened, 4-5 minutes.
- Remove the pan from the heat and transfer the mixture to a large mixing bowl; add in the hash browns.
- In another bowl, combine the eggs, soup mix, mayonnaise, milk, and flour.
- Fold the egg mixture into the sausage mixture and pour into the prepared dish.
- Sprinkle the top of the casserole with the cheese and bake 25 minutes, until the casserole is set.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.6, Fat 28.2, SaturatedFat 10.6, Cholesterol 287.4, Sodium 657.4, Carbohydrate 22.5, Fiber 1.3, Sugar 2.3, Protein 27.5
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