Hashbrown Heaven Sp5 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.

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 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.

CRISPY THYME HASH BROWNS WITH LEMON SEA SALT #SP5

Steps:

• In a mortar and pestle grind together the lemon zest and sea salt. Set aside. If you do not have a mortar and pestle you could use a heavy plastic storage bag and rolling pin to crush the two ingredients together. Use only the amount of sea salt to taste, store the remaining salt for another use.
• Heat 2 tablespoons of oil in a large skillet of medium high heat and add the hash brown potatoes. Sprinkle ½ of the thyme over the potatoes. Allow to brown in the oil and turn when golden brown, approximately 7-10 minutes. Drizzle with remaining oil and the remaining thyme and then turn to brown on other side. When the potatoes are finished browning, sprinkle potatoes with lemon sea salt and serve.

CHEESY HASHBROWN SKILLET #SP5

Steps:

• In a large skillet bring the ground beef browned on both sides, drain.
• Add Simply Potatoes Shredded Hash Brown to the pan with the hamburger meat. Mix completely and flatten into the pan.
• Cook on Medium to high heat for about 20 minutes or until brown. Once they're brown, flip them. Cutting the hash browns into sections makes it easier to flip.
• Meanwhile in a sauce pan (I usually make a butter roux first, but have been successful without it) bring the heavy whipping cream to a low rumble/ low boil.
• Reduce heat to medium - high and then add in the cheddar cheese a handful at a time, melting each handful before adding the next handful until the cheese sauce has reached its desired cheesiness.
• Once your hash browns are done to your liking pour the cheese sauce right on top of your hash brown skillet and serve.

CHEESY HASHBROWN CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except potatoes. Mix well.
• Fold in potatoes.
• Spray large baking dish (13x9x2 preferably). Pour in mixture.
• Bake 35-40 minutes.
• Enjoy!

SOUTHWEST STYLE HASHBROWNS HALIBUT #SP5

Steps:

• Combine potatoes, salt, and chives together in a bowl.
• Place 1/4 of potato mixture on each of the fish filets, packing mixture onto fish tightly and fully.
• Heat oven to 350 degrees.
• Heat olive oil in a large, oven proof skillet over medium high heat. Cast iron would be ideal.
• When oil begins to shimmer, place fish filet, potato side down, into the skillet. Continue to cook potato side down until hash browns become golden brown. Place skillet in oven and continue to cook until fish is cooked though, about 12 minutes.
• Remove from oven. Serve fish potato side up.

SIMPLY GOOD HASHBROWN CASSEROLE #SP5

Steps:

• Wash green onions; separate the white portion from the green tops. Chop white portions of onions, mix together with hashbrowns, salsa con queso and sour cream.
• Pour into 9x13 casserole dish (sprayed with Pam).
• Top with potato chips. Bake 350F for 45-60 minutes.
• Just prior to serving, the remaining green portions of onions can be thinly sliced at an angle and added on top of the potato chips.

HASH BROWN SUPRISE #SP5

Steps:

• In a non stick skillet brown the potatoes in 4 tbs of olive oil until crispy, add salt and pepper to taste, remove and keep warm.
• In the same skillet add additional oil if needed and cook the sausage, bell pepper and onion until browned, remove and keep warm.
• Cook two eggs in a covered non stick skillet until set, season with salt and pepper.
• Place 1/2 potatoes and add 1/2 sausage mixture on two plates and top with the eggs.

HASH BROWN POUTINE #SP5

Steps:

• Cook hash browns as per directions on the bag.
• Plate, top with cheese and pour warm gravy on top to melt the cheese.
• Enjoy!

HASHBROWN HEAVEN #SP5

Steps:

• Brown one pound of turkey, beef or pork, your choose. Add one can of cream of mushroom soup and dry onion soup. Spread into one 9 x 13 pan. On top of that mixture spread the one package of shredded hash browns. Spread the one cup of cheese on top. Bake at 350 for 35-45 minutes until the potatoes are done and cheese has melted.