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
HOMEMADE HASH
THIS IS NOT LIKE HASH FROM A CAN! This was passed down from my mom. If you like comfort food this is for you! This is a general recipe, you can alter how much ingredients to use depending on how many servings you want!
Provided by ashley68132003
Categories Roast Beef
Time 55m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Depending on the size of your roast) I cook my roast slow to make it more tender.
- Once the roast is cooked throughout let sit to cool down.
- Start slicing your potatos into 1/4 inch slices ( I use my food processor).
- Heat a large pan with your Tbsp of oil starting with a higher temperature.
- Add your potatos to pan and let them get a little crisp to them.
- Add your onion (diced small).
- Pinch of salt and pepper.
- Turn the heat down
- Start pulling your roast apart into to shredded pieces.
- Add roast to your potatos.
- Usually takes about 20 minutes to cook from here.
- ENJOY!
Nutrition Facts : Calories 266.8, Fat 2.6, SaturatedFat 0.4, Sodium 19.4, Carbohydrate 56.1, Fiber 7.2, Sugar 3.5, Protein 6.5
CORNED BEEF HASH
Steps:
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
- *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF HASH
Steps:
- Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
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
Make and share this Hash recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 tsp butter in skillet.
- Add onion and fry until soft.
- Remove.
- Heat 2 tablespoons butter and 2 tablespoons oil in same skillet.
- Add potatoes.
- Fry on medium-high heat until golden brown and crispy, turning occasionally.
- Turn down heat.
- Add cooked onion and leftover meat of your choice.
- Heat until warmed through.
Nutrition Facts : Calories 932.6, Fat 80.3, SaturatedFat 33.3, Cholesterol 111.9, Sodium 42.9, Carbohydrate 38.9, Fiber 5, Sugar 2.4, Protein 13.8
NEELY'S HOMEMADE HASH BROWNS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.
- In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. Season with salt and pepper, to taste, and mix thoroughly together.
- Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
- Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
- Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.
CORNED BEEF HASH
A combination of corned beef, potatoes, and onions. A quick and easy meal.
Provided by Jodi McRobb
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g
HASH BROWN CASSEROLE
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
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.
DELUXE CORNED BEEF HASH
I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).
Provided by Debra Steward
Categories Breakfast and Brunch Potatoes
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g
HOMEMADE HASH BROWNS (OAMC)
Make and share this Homemade Hash Browns (Oamc) recipe from Food.com.
Provided by Kzim4
Categories Breakfast
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 5
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).
HOMEMADE HASH BROWNS
I love homemade hash browned potatoes. Sometimes good hash browns are hard to come by in a restaurant so I came up with my own recipe. I use red or Yukon Gold potatoes for these. For best results, prepare the potatoes using my recipe #77231 recipe.before making these. Figure one medium potato per serving. This gives the potatoes a jump start and prevents them from absorbing a lot of the grease and sticking together. These are really good with gravy on them. Prep time does not include the time for preparing potatoes Cook time is approximate. If you are using a skillet that is NOT non-stick, such as aluminum, preheat it on medium-high heat for 2-3 minutes with nothing in it. Not even oil. This prevents the potatoes from sticking to the bottom of the pan. Use caution when adding the bacon to the pan. Originally posted March 10 2003 Edited on June 10, 2011
Provided by AuntWoofieWoof
Categories Breakfast
Time 35m
Yield 1 1/2 cups potatoes, 2 serving(s)
Number Of Ingredients 4
Steps:
- Dice or shred the potatoes.
- Fry bacon in a non-stick skillet until crisp.
- Remove bacon from the skillet and drain on a paper towel.
- If there is too much grease, pour some of it into a measuring cup in case you need to use it later.
- Add the chopped onions to the bacon grease.
- Saute' on medium heat until the onions are tender and slightly brown.
- Add the potatoes and mix thoroughly with the onions, using an egg spatula.
- Fry the potatoes turning them over frequently for even cooking.
- If potatoes start to stick to the bottom of the skillet, add more bacon grease or vegetable oil (about 1 tablespoon) Fry until potatoes are a nice golden brown.
- Serve with the fried bacon.
Nutrition Facts : Calories 253.3, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.9, Sodium 147.7, Carbohydrate 41, Fiber 5.4, Sugar 3.4, Protein 6.6
EASY DINNER HASH
This recipe is easily scaled to fit the number of people being served. I use it when it's just my daughter and me home for dinner.
Provided by Crow's Daughter
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
- Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 27.2 g, Cholesterol 100 mg, Fat 46.9 g, Fiber 4.5 g, Protein 23.4 g, SaturatedFat 16.7 g, Sodium 935.6 mg, Sugar 1.5 g
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
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
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