Crispyhomemadehashbrowns Food

DELICIOUS CRISPY HASH BROWNS

Steps:

• Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you'd like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
• Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
• Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
• In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
• Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they're crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
• Transfer the hash browns to the lined plate and let them drain for a minute. (If you're making multiply batches of hash browns, repeat these steps as necessary-keep in mind that your skillet will be really hot so your next batch may cook faster.)
• Season to taste with additional salt, if necessary, and serve hot.

CLASSIC HASH BROWNS

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.

CRISPY HASH BROWN

Steps:

• Heat 3 Tbsp of oil in a large frying pan on medium high heat.
• While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
• When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

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.

EASY CRISPY HASH BROWNS (1 INGREDIENT & OIL-FREE)

Steps:

• You can peel the potatoes first, which is what I do for this recipe.
• If you don't peel your potatoes, scrub the potatoes clean first and rinse them.
• Preheat your griddle or oven.
• Take out your food processor or grater. Grate the potatoes with the biggest grate disc or on a large-holed cheese grater.
• In a sieve, rinse the grated potato well under running water. Drain and shake out any excess water.
• If you flavor the grated potatoes, transfer the grated potatoes to a bowl and toss it with garlic powder, onion powder and any other spices/herbs you like.
• Spread the potatoes over the griddle in an even (not too thin) layer. Let the potatoes roast for 20 minutes in the griddle. After that start checking every 5 minutes to see if your hash browns are ready (crispy and golden brown). Total grilling time is about 20-30 minutes.
• When done, serve the hash browns warm with some stir-fried vegetables or fresh greens.

CRISPY HOMEMADE HASH BROWNS

Steps:

• Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
• Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
• Cook the bacon, but not too crisp, as it will cook with the potatoes.
• In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
• Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
• Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
• Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
• Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
• Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
• Transfer to a serving platter and garnish with chopped onions or chives if using.
• Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.

HOMEMADE HASH BROWNS RECIPE

Steps:

• Wash and scrub potatoes. Using a box grater or a food processor, shred the potatoes. (If you prefer, you can peel the potatoes before shredding them.)
• Place shredded potatoes into a cold water bath. Stir the potatoes until the water becomes cloudy. Drain the water and repeat.
• Spread the potatoes out into a single layer on a kitchen towel or layered paper towels. Pat the potatoes dry. Then wrap the towel around the potatoes and squeeze to remove any excess moisture. (Be careful if using paper towels, you don't want them to break open.)
• Place a large skillet over medium heat. Melt half the butter in your skillet. Once butter is melted and the skillet is hot, add potatoes spreading them into a single layer. Season with half of the salt, pepper, and cayenne pepper.
• Cook the potatoes for 5 minutes until a brown crust forms on the bottom. Flip the potatoes and cook for another 5 minutes. (I flip the potatoes in sections instead of trying to flip the whole thing at once.)
• Once the potatoes are browned and crispy, portion hash browns on everyone's plates and serve immediately. Repeat with remaining ingredients.

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.

HOMEMADE HASH BROWNS

Steps:

• 1. Add the potatoes (unpeeled) to a large pot of water. Bring to a boil and cook for 10 minutes. Plunge the potatoes into cold ice water to stop the cooking process. Let the potatoes fully cool, dry and peel.
• 2. Shred the potatoes with a box grater or a food processor with a shredding attachment. Soak the shredded potatoes in cold water for 30 minutes. Stir several times to release the starch. Drain the water. Soak again in cold water for 30 minutes; stirring several times to release the starch. Drain the potatoes in a colander.
• 3. Scoop the drained potatoes into a clean towel or cheesecloth and squeeze out as much excess water as possible.
• 4. Add 2 tablespoons of bacon fat or canola oil to a nonstick or well seasoned skillet over medium high heat. Swirl the fat to coat the pan. Add the shredded potatoes in an even layer and season with salt, fresh ground black, onion powder, garlic powder, paprika and ground cayenne pepper. Press the potatoes down in the pan and cook until golden brown: 10-15 minutes. Cut into sections, flip and brown the other side. Serve promptly.