Gouda Smothered Hashbrowns Food

HASH BROWNS "SCATTERED, SMOTHERED, AND COVERED"

Steps:

• Heat the oil on a large, flat cast iron griddle or skillet over medium-high heat. Immediately "scatter" the potatoes over the oil. Season with salt, to taste. "Scatter" over the onions and cook, without stirring, until the outermost edges have started to brown, about 2 1/2 minutes. Flip the hash browns with a spatula, and place the cheese on top. Let the cheese melt, about 30 seconds.
• Transfer the hash browns to a plate and serve immediately.

HASH BROWNS

Steps:

• Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
• Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
• Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

~ GOUDA SMOTHERED HASHBROWNS ~

Steps:

• 1. I use my iron skillet for these, but you can use any non stick skillet. First, saute onions and pepper in a small amount of oil, until soft but not browned. In a medium bowl, mix hashbrowns with seasoning, onion and peppers. Cover bottom of skillet with oil, heat over med high, and once hot, take a palm full of potato mixture and gently squeeze together and add to hot oil, repeat with remaining potatoes. Using a spatula, flatten each patties and cook until golden. Carefully flip to other side, adding more oil if needed. Flatten again, this helps them stick together. Once the other side is golden, add cheese to each patty, cover and serve when cheese has melted.
• 2. I served with, sausage patties, eggs and an everything bagel. Hubby loved the hashbrowns. I did too...much less messier than fresh.

SMOTHERED HASH BROWNS

Steps:

• Heat oil in large skillet. Brown hashbrowns till crispy.
• While hashrbrowns are browning, fry stew meat in seperate skillet, set aside.
• Saute onions and green peppers till soft.
• Add mushrooms to onions and peppers.
• Stir in stew meat with onion mixture, heat through.
• Put hashbrowns on serving plate, sprinkle with cheese.
• Place meat mixture on top.

SMOKY HASH BROWNS BAKE

Steps:

• In a very large bowl whisk together soup and milk.
• Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
• Bake in a 350 degree oven, covered for 40 minutes.
• Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
• Let stand 10 minutes before serving.