Hash Browns Patties Low Sodium Homemade Food

HASH BROWNS (PATTIES - LOW SODIUM) HOMEMADE

Steps:

• Combine potatoes, egg substitute or eggs, water and All-Purpose Original Blend Mrs. Dash in medium bowl; mix well.
• In non-stick skillet or on griddle place approximately ¼ cup potato mixture; press with spatula to about 4 inches in diameter.
• Cook over medium or medium-high heat 4 to 5 minutes on each side or until golden brown.
• Repeat with remaining potato mixture.

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.

HASH BROWN PATTIES

Steps:

• Stir together egg, salt, garlic powder, paprika, and pepper in a large bowl. Add potatoes and cheese, and stir to combine. Sprinkle with flour, and toss to coat.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add 3 heaping spoonfuls of potato mixture to skillet (about 1/3 cup per patty), and press gently with spatula to flatten. Cook until golden brown and crisp, 3 to 4 minutes per side. Transfer patties to a plate lined with paper towels, and repeat in 3 more batches with remaining potato mixture and oil. Serve immediately.

COPYCAT MCDONALD'S HASH BROWNS RECIPE

Steps:

• Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.
• Meanwhile, bring 3 cups of water to a boil with the salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.
• Remove the potatoes to a strainer and run them under cold water to stop the cooking process.
• Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.
• Place the strained potatoes in a medium bowl and mix with the rice flour, corn flour, onion powder, and white pepper.
• Form four patties about 1/4 cup each and shape them into large ovals.
• Freeze the patties for one to three hours, until they're hardened all the way through.
• In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.
• Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.
• Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.
• Remove the hash brown to a paper towel-lined plate.
• Serve hot.

HASH BROWNS HOMEMADE

Steps:

• Pour in skillet enough oil to liberally cover bottom of pan. Some times I add 1 tbs butter to help crisp them. Heat on medium high heat until very hot.
• Mix together onion and potatos. CAREFULLY place in pan (grease will spatter). Spread to edges with spatula patting and forming into circle. Fry until bottom is golden brown then turn over. Fry other side until golden brown. Remove onto plate lined with paper towels to remove excess oil. Turn onto clean plate.
• Salt and pepper Served with desired topping Topping Suggestions: (choose one) sour cream and chopped green onions, shredded cheddar cheese and bacon bits, Ketchup mustard.