Homemade Hash Browns Oamc Food

HASH BROWNS

Steps:

• Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes.

FROZEN HASH BROWNS HOMEMADE - OAMC

Steps:

• Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
• Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
• Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
• Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
• Take out of the oven and cool to room temperature.
• Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
• When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
• To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
• I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.

HOMEMADE HASH BROWNS OMELET

Steps:

• In large skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble.
• Mix next 3 ingredients; put into skillet. Cover over low heat until underside is crisp and brown.
• Blend eggs, milk, salt and pepper; pour over potatoes.
• Top with cheese and bacon.
• Cover; cook over low heat 10 minutes.
• Loosen omelet.
• Serve in wedges.

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.

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.

HOMEMADE HASH BROWNS (OAMC)

Steps:

• Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
• Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
• Place potatoes in large bowl and cover with cold water. Place in fridge over night.
• Drain potatoes. Shred with hand grater or food processor.
• To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
• To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).