QUICK HASH BROWNS
Make and share this Quick Hash Browns recipe from Food.com.
Provided by Chef Larz in Pennsb
Categories Breakfast
Time 10m
Yield 2-6 serving(s)
Number Of Ingredients 3
Steps:
- The number of potatoes simply depends upon the number of people you are feeding.
- Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
- While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
- When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
- Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
- (I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.).
- NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.
Nutrition Facts : Calories 246.7, Fat 0.3, SaturatedFat 0.1, Sodium 600.7, Carbohydrate 56, Fiber 7.1, Sugar 2.5, Protein 6.5
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
OLD FASHIONED SAVORY CANNED POTATOES MADE EASY
Running out of time, no time to go to the store. Want a sample side dish for a grilled pork chop or chicken? We all forget that some canned vegetables are not all that bad. Now I am a fan of fresh, but there are a few I keep on hand, and potatoes are one of them. I use them in soups to make a hearty soup for dinner in just minutes and now and then pan saute with butter and seasoning. Ninety percent of time I use fresh, but a few canned, frozen vegetables and beans are a great go to that you should always have on hand.
Provided by SarasotaCook
Categories Potato
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Just cook -- Nothing more. In a medium saute pan saute the butter and olive oil too to get the potatoes nice and brown. I like to pan saute just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sauteed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
- Simple and quick and honestly -- very very good!
Nutrition Facts : Calories 200, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 469.5, Carbohydrate 37.3, Fiber 4.8, Sugar 1.7, Protein 4.3
CARROT POTATO HASH BROWNS - HOMEMADE
This recipe resembles traditional hashbrowns, but the carrot serves nicely with dinner rather than breakfast. The flavors and textures of the two vegetables compliment eachother. It goes wonderfully as a side to meats.
Provided by A.J. Pejack
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Shred potatoes and carrots into a large bowl.
- Beat egg.
- Then add remaining ingredients.
- Beat mixture to combine.
- Add to potatoes and carrots, and mix with large spoon until blended.
- In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
- Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
- Then press with a spatula to form into"pancakes".
- Turn when edges begin to brown and cook through, about another two minutes.
- Rest on papertowels and serve.
CHICKEN SOUP HASHBROWNS
So last night I made some home made chicken soup cause my soup is the dankest around. And I had a lot of it leftover. So tonight for dinner I opened up one of those carton of dried hash browns for frying and let the hash browns soak in the chicken soup broth (instead of water). Then I fried it up with the chicken pieces and onions and celery and carrot bits. Then topped it with some cheese and sour cream and a side of over easy eggs and toast. I tell ya what, I need to make this more often. I know it sounds odd. But Its crazy good. Kid approved too. Great hangover food. What say you?
Provided by RavenousRavenDesign
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Separate the the broth from the vegetables & chicken.
- heat up the broth until boiling.
- pour broth into the hash brown carton to soak for about 12 minutes (drain if necessary).
- Use spray pam on the heated pan and cook your hasbrowns for about a minute or two till the juices start to dry up.
- Place the vegetables and chicken in the pan with the hasbrowns and stir around and let cook to desired cripsness. I tend to love my hashbrowns very crispy.
- Serve with a optional sour cream and cheese on top, couple of eggs and toast. Enjoy. It's good.
Nutrition Facts : Calories 193.1, Fat 8, SaturatedFat 2.1, Cholesterol 12.9, Sodium 3616.8, Carbohydrate 21.8, Fiber 1.6, Sugar 4.4, Protein 8.6
POTATOES FOR HASH BROWNS ( HOW TO PARBOIL )
I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.
Provided by AuntWoofieWoof
Categories Breakfast
Time 20m
Yield 5-6 potatoes
Number Of Ingredients 2
Steps:
- Put the potatoes in a large pan.
- Cover with cold water.
- Bring water to a boil over high heat.
- As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
- Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
- Larger potatoes may need more standing time.
- Drain all of the water from the pan.
- Allow potatoes to cool enough to handle.
- Store the potatoes in a bowl in refrigerator until ready to use.
- Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
- If you do store them in a plastic bag, use them within a day or two to ensure freshness.
- Use the potatoes for hashbrowns or fried potatoes.
VERY EASY HASH BROWN
A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier.
Provided by Icy2097
Categories Breakfast
Time 15m
Yield 1 big hash brown, 1 serving(s)
Number Of Ingredients 3
Steps:
- Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
- Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
- Try to squeeze all the juice from the potatoes with a towel.
- Flavor with salt and pepper according to taste.
- Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
- On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
- Turn it over when golden brown and it's done when both sides are golden and crispy.
Nutrition Facts : Calories 284.4, Fat 0.3, SaturatedFat 0.1, Sodium 177.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
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.
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
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