Diced Hash Browns Food

DICED HASH BROWNS

Steps:

• Bring a pot of salted water to a boil (about a tablespoon of kosher salt in 10 cups of water).
• Dice the potatoes into 1/2 inch chunks (don't peel the potatoes) and boil them for 4-5 minutes on a medium heat (a vigorous rolling boil may break them apart, so keep the heat lower).
• Drain the potatoes and dry them well (but gently) with a clean dish towel.
• Heat 3 inches of oil to 350 degrees in a heavy bottomed nonstick pot and add the potatoes in small batches frying them for 5 minutes before removing them with a strainer and seasoning them with additional salt and pepper.

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.) Turn off the heat and add the parsley and scallions. Serve hot.

HASH BROWNS

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.

SPICY HASH BROWNS - HOMEMADE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine olive oil, paprika, chili powder, salt, red peppers, and black pepper in a large bowl; stir well.
• Add diced potatoes and stir well to coat.
• Place potatoes in a single layer on a cookie sheet coated with cooking spray.
• Bake at 400 degrees Fahrenheit for 30 minutes or until browned.