Hash Browns à La Française Galette Food

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.

HASH BROWNS

Steps:

• Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
• Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.
• Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy - about 2-3 minutes each side.
• Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

HOW TO MAKE HASH BROWNS

Steps:

• Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
• Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Using a box shredder or food processor, shred potatoes.
• Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side.
• Remove from heat and serve immediately.

HASH BROWNS

Steps:

• Peel the potatoes and place them in a large saucepan. Add enough water to to cover, along with ½ tsp salt. Bring to a boil and simmer until the potatoes are just slightly tender, about 6-7 minutes. Drain off the water and let the potatoes rest until cool enough to handle.
• Shred the potatoes using the shredder attachment of a food processor or the large holes of a box grater. Place shredded potatoes in a dish towel or colander and squeeze out as much excess moisture as possible. Season potatoes with remaining salt and pepper. Set aside.
• Add olive oil to a heavy-bottomed 10-inch skillet over medium heat. Once the pan is hot and the oil is shimmering, add the potatoes, spreading them out so they form an even layer filling the pan. Cook until the bottom of the potatoes are crisp and deep golden brown, about 12-15 minutes. Place a plate over the skillet and carefully invert it so that the potato cake rests on the plate, crispy side up. Return the skillet to the stove and slide the potato cake back in with the crispy side facing up. Continue cooking until the bottom potatoes are crispy and golden, about 8-10 minutes more.
• To serve, transfer the hash browns to a platter and slice into wedges. RELATED: 10 Quick and Easy Breakfast Dishes

HASH BROWNS à LA FRANçAISE (GALETTE)

Steps:

• Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them.
• Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well.
• Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette...they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often.
• While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm.
• In another pan, heat the rest of the butter; Add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette.
• *To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit.

HASH BROWN, INDIAN STYLE HASH BROWN FOR KIDS

Steps:

• For hash brownTo make hash brown, thickly grate the parboiled potatoes directly in a deep bowl.Add the salt and pepper and mix very gently using a fork.Shape each portion into a 125 mm. (5") diameter oval shape. You will get 6 portions.Heat the oil in a broad non-stick pan, put 3 portions on it and cook on a slow flame till it turns golden brown in colour from both the sides.Repeat step 4 to cook 3 more hash browns.Serve the hash brown immediately with tomato ketchup.
• To prepare hash browns recipe | Indian style hash brown | restaurant style hash brown | hash browns McDonald's style | thickly grate the parboiled potatoes directly in a deep bowl. Add the salt and pepper. Mix very gently using a fork. Shape each portion into a 125 mm. (5") diameter oval shape. You will get 6 portions. You could alternatively do smaller or bigger portions at a time by dividing the potato mixture into 5 to 8 portions. For cooking potato hashbrowns, heat the oil in a broad non-stick pan, put 3 portions on it. We need to shallow fry the hashbrowns so, add oil generously. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Cook on a low flame till it turns golden brown in colour from one side. Cook until nicely browned on the bottom, then flip over and brown on the other side. Repeat step 6 to 8 and cook 3 more hash browns | Indian style hash brown | restaurant style hash brown | hash browns McDonald's style | Serve breakfast hash browns | Indian style hash brown | restaurant style hash brown | hash browns McDonald's style | immediately with tomato ketchup. Aloo Tikki Burger, Pizza Puff, Spicy Potato Wedges are some other McDonalds style recipes from our website.

HASH BROWNS

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

HASH BROWNS

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.