PERFECT HOMEMADE HASH BROWNS
They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!
Provided by EdsGirlAngie
Categories Breakfast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
- When potatoes are cool enough to handle, grate them with a coarse grater.
- In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
- Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
- Serve immediately.
Nutrition Facts : Calories 344.7, Fat 25.9, SaturatedFat 7.2, Cholesterol 20.4, Sodium 76.7, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1
HOME-STYLE HASH BROWNS
Crispy hash browns made in the oven? Who needs to slave over a hot burner!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Mix bell pepper, onion, potatoes, 2 tablespoons cheese, the salt and pepper in large bowl.
- Pour butter and oil into rectangular pan, 13x9x2 inches. Tilt pan to coat the bottom. Spread potato mixture in pan.
- Bake uncovered about 35 minutes. Run a spatula under edge of potato mixture; turn potato mixture over to other side. Bake uncovered about 5 minutes longer or until golden brown. Sprinkle with additional cheese before serving.
Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
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
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 DINER STYLE HASH BROWNS
Provided by Catherine McCord
Time 10m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash and peel the potatoes, then grate them on the large holes of a box grater.
- Place the shredded potatoes in the center a thin, clean, dish towel. Gather the towel around the potatoes and squeeze as much water out of them as you can.
- Heat the oil in a large skillet over medium heat.
- Add the potatoes and spread out into a thin layer. Sprinkle with salt, and cook for about 4 minutes, until the bottom turns golden brown.
- Flip the potatoes and cook an additional 2-4 minutes on the other side, until golden brown.
QUICK HASH BROWNS
Make and share this Quick Hash Browns recipe from Food.com.
Provided by Chef Larz in Pennsb
Categories Breakfast
Time 10m
Yield 2-6 serving(s)
Number Of Ingredients 3
Steps:
- The number of potatoes simply depends upon the number of people you are feeding.
- Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
- While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
- When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
- Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
- (I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.).
- NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.
Nutrition Facts : Calories 246.7, Fat 0.3, SaturatedFat 0.1, Sodium 600.7, Carbohydrate 56, Fiber 7.1, Sugar 2.5, Protein 6.5
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