Hashed Browns Food

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

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.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

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.

VERY EASY HASH BROWN

Steps:

• Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
• Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
• Try to squeeze all the juice from the potatoes with a towel.
• Flavor with salt and pepper according to taste.
• Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
• On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
• Turn it over when golden brown and it's done when both sides are golden and crispy.

CRISPY HASH BROWN

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.

HASH BROWNS FRITTATA

Steps:

• In a medium skillet heat oil over medium heat.
• Add hash browns and cook for a few minutes until heated through, stirring occasionally.
• Stir in green or red pepper and onions.
• Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
• In a medium bowl, whisk together eggs, milk, salt and pepper.
• Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
• Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
• Sprinkle cheese over top.
• Cover and cook for 2 to 3 minutes or until cheese is melted.
• Loosen edges and cut into wedges.

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.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

HASH BROWNS POTATO CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste.
• Add in the thawed hash browns and mix to combine.
• Transfer to baking dish.
• At this point you can cover and refrigerate to bake the next day, top with the cornflake before baking.
• In a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole.
• Bake for about 50 minutes to 1 hour.
• Delicious!