HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
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.
CRISPY HASH BROWN
Make and share this Crispy Hash Brown recipe from Food.com.
Provided by Shesbittersweet
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
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.
HOW TO MAKE HASH BROWNS
Looking for a recipe for hash browns that don't taste like raw potato? These are crispy on the outside yet perfectly cooked on the inside.
Provided by Erica Walker
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
- Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Using a box shredder or food processor, shred potatoes.
- Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side.
- Remove from heat and serve immediately.
Nutrition Facts : Calories 216 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 80 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
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
PERFECT HASH BROWNS
Learn how to make hash browns with this easy, classic recipe. With shredded potatoes and a few other pantry staples, the best hash browns are less than an hour away!
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 6
Steps:
- Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
- Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
- In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
- Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.
Nutrition Facts : Calories 110 kcal, Carbohydrate 17 g, Cholesterol 5 mg, Protein 2 g, SaturatedFat 2 g, Sodium 120 mg, Sugar 1 g, Fat 4 g, UnsaturatedFat 2 g
HASH BROWNS
Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch.
Provided by BBC Food
Categories Brunch
Yield Makes approximately 8 hash browns
Number Of Ingredients 5
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.
HOW TO MAKE HOMEMADE HASH BROWNS
Golden, crispy and flavorful, homemade hash browns go far beyond frozen bagged potatoes.
Provided by Rachel Ballard
Time 28m
Number Of Ingredients 3
Steps:
- Peel potatoes and shred or grate on a box grater to get 4 cups. If you don't have a box grater, cut your potatoes in to small cubes.
- Place potatoes into a bowl and cover with cold water. Swirl them around and drain. Repeat 4 times, or until water runs clear.
- Transfer to a clean dish towel or paper towels and squeeze to drain out any extra water. Open the towel and spread out the potatoes to dry while you heat the butter.
- In a heavy skillet, add the butter over low heat and gently melt. Once melted, turn off the heat and use a spoon to skim off the white milk solids floating on top. You won't get it all, but do the best you can.
- Turn the heat up to medium high and heat 2 minutes. Add potatoes and spread them evenly and reduce the heat to medium. Leave the potatoes undisturbed and cook 8 to 10 minutes until the potatoes are golden brown (you can peek if needed) and they release easily from the skillet.
- Flip in one piece or in sections and cook an additional 5 to 8 minutes until golden brown on the other side. Sprinkle with salt to taste and serve warm.
Nutrition Facts : Calories 201 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 374 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE HASH BROWNS RECIPE
Steps:
- Wash and scrub potatoes. Using a box grater or a food processor, shred the potatoes. (If you prefer, you can peel the potatoes before shredding them.)
- Place shredded potatoes into a cold water bath. Stir the potatoes until the water becomes cloudy. Drain the water and repeat.
- Spread the potatoes out into a single layer on a kitchen towel or layered paper towels. Pat the potatoes dry. Then wrap the towel around the potatoes and squeeze to remove any excess moisture. (Be careful if using paper towels, you don't want them to break open.)
- Place a large skillet over medium heat. Melt half the butter in your skillet. Once butter is melted and the skillet is hot, add potatoes spreading them into a single layer. Season with half of the salt, pepper, and cayenne pepper.
- Cook the potatoes for 5 minutes until a brown crust forms on the bottom. Flip the potatoes and cook for another 5 minutes. (I flip the potatoes in sections instead of trying to flip the whole thing at once.)
- Once the potatoes are browned and crispy, portion hash browns on everyone's plates and serve immediately. Repeat with remaining ingredients.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 461 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 4
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.
AIR FRYER HASH BROWNS
Super delicious and easy air fryer hash browns recipe you will want to make for breakfast.
Provided by tigger
Categories Breakfast
Time 45m
Number Of Ingredients 4
Steps:
- Grate the potatoes into a bowl of cold water. Leave to soak for 15 minutes.
- Rinse, drain, and pat the potatoes dry.
- Toss the potatoes together with the butter, salt, and pepper.
- Lightly coat the air fryer basket with cooking spray.
- Spread the potatoes in an even layer.
- Air fry for 15-20 minutes at 390F.
HOW TO MAKE HASH BROWNS (CRISPY, BUTTERY HASH BROWNS RECIPE)
My hash browns recipe is both crispy and buttery, resulting in breakfast heaven for anyone who loves potatoes. Whether you like your hash browns as patties or shredded, I've got you covered!
Provided by Viana Boenzli
Categories Breakfast
Time 20m
Number Of Ingredients 3
Steps:
- Place shredded potatoes in a bowl and fill with cool water, then immediately drain. Repeat this process about four times, until water runs clear.
- Place potatoes in a mesh sieve, just to drain off excess water, then place potatoes on a clean kitchen towel.
- By twisting and squeezing the towel, squeeze out as much water from the potatoes as possible; repeat several times.
- Heat 1-1/2 tablespoons of butter in a pan over low heat.
- Add 1 cup of shredded potatoes to pan and season with salt and pepper to taste.
- Press down lightly on top of potatoes with a spatula, just to flatten it slightly. Then don't touch it.
- After 5 to 6 minutes, when the bottom has firmed up, sticks together, and is lightly browned, flip it over and cook for another 4 minutes.
Nutrition Facts : Calories 212 kcal, Carbohydrate 37 g, Protein 4 g, Fat 6 g, Sodium 63 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
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- Peel potatoes and grate coarsely. Place grated potato in a colander or large strainer and press firmly to remove as much moisture as possible. Spread grated potato over a paper towel-lined tray, pat with extra paper towel to remove any remaining moisture then transfer to a large bowl. Add egg, flour, salt and pepper and mix well with a fork.
- Heat a thin layer of vegetable oil over the base of a large frypan, spoon heaped tablespoons of potato mixture into hot oil and spread out to form 6-8cm rounds using the back of a spoon. Cook until golden underneath then turn and cook other side until browned and crisp. Remove hash browns from pan, drain on paper towel and keep warm. Repeat with remaining potato mixture. Serve immediately, season with a little extra salt if desired.
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- Using the shredding disk of a food processor, shred the potatoes and immediately put into a big bowl of cold water in between shredding batches, to keep the potatoes from browning.
- Rinse the shredded potatoes in a colander, then put back into a big bowl of cold water. Soak for 10 minutes, then drain and rinse again.
- Squeeze as much water from the potatoes as you can with your hands, then transfer to a kitchen towel and wring out the potatoes even more, soaking up any moisture that you can.
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HASH BROWNS RECIPE: HOW TO MAKE HASH BROWNS RECIPE AT HOME ...
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- To prepare these delicious hash browns, scrub clean the potatoes with water. Put a heavy-bottomed vessel on medium flame. Add potatoes with water and salt in it for boiling.
- Switch off the flame, drain the water, and rinse potatoes with cold water, so that you can remove their skin without burning yourself.
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- Immediately rinse the hot potatoes under cold water. Place the warm potatoes in a bowl of cold water for about 15 minutes to bring down the internal temperature and stop the cooking.
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- Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.
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- Cook the potatoes. Wash your raw potatoes well in cold water. Cook the potatoes, either by baking or boiling. If boiling, place the potatoes in a large saucepan and cover with cold water.
- Leave to cool, before peeling. Allow the cooked potatoes to cool. Leave overnight in the refrigerator, if possible. Once the potatoes have cooled, you can peel them using a small knife or vegetable peeler.
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