HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
CRISPY HASH BROWN
Make and share this Crispy Hash Brown recipe from Food.com.
Provided by Shesbittersweet
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
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.
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.
CRISPY HOMEMADE HASH BROWNS
We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.
Provided by Scoutie
Categories Breakfast
Time 29m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
CRISPY HASH BROWNS
Recipe from my What's Cooking in New England cookbook. The contributor says it is a great potluck recipe - sounds yummy! Would also make a great brunch dish as well.
Provided by DailyInspiration
Categories Potato
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; do not thaw the hash browns. Place in a greased 9 x 13 pan.
- Combine ritz crackers with butter and sprinkle over top of mixture. Bake for 1 hour at 350 degrees. This can be prepared a day in advance and baked the day of serving.
Nutrition Facts : Calories 413.6, Fat 31.4, SaturatedFat 18.5, Cholesterol 82.4, Sodium 580.7, Carbohydrate 23.3, Fiber 1.5, Sugar 1.8, Protein 11
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