Fried Hashrowns With Olive Oil Milk Onions Food

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.

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.

FRIED HASHROWNS WITH OLIVE OIL, MILK & ONIONS

Steps:

• If the hashbrown potatoes are frozen, thaw.
• In large mixing bowl, add the potatoes.
• Add the olive oil,dried chopped onions and 2 tsps paprika.into the potatoes.
• Mix well.
• Then add the evaporated milk. Mix again.
• Place a large non-stick skillet on medium high heat.
• Pour the potato mixture into the skillet and flatten the top with a spatula.
• Sprinkle with salt and pepper.
• Cook 4-5 minutes on medium high heat.
• Start turning in sections so the browned portiona are now on top,.
• Flatten the top with your spatula.
• Sprinkle with salt and pepper.
• Cook another 4 minutes, medium heat.
• Take off the heat, let set about 5 minutes. Cut in pie wedges.
• Serve with a salad for a meatless meal or serve with poultry, fish, beef or eggs. (I have counted the set time in the cooking time.).