HUNGRY MAN'S HASH BROWNS
Home made hash browns cooked with bacon chunks and onions. A breakfast hearty enough to fill anyone's appetite!
Provided by ADABA11798
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 45m
Yield 5
Number Of Ingredients 4
Steps:
- Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
- Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 61.4 g, Cholesterol 30.5 mg, Fat 20.7 g, Fiber 6.7 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 1891.9 mg, Sugar 7.2 g
ATOMIC HASH BROWNS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch nonstick skillet over medium heat.
- Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
- Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
- Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
- Slide onto a cutting board and cut into wedges to serve.
SUNNY'S SATURDAY SPECIAL HASH BROWNS
Provided by Sunny Anderson
Time 22m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine.
- In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate.
Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 126 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
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.
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HOMEMADE HASH BROWNS - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (2)Total Time 35 minsCategory Breakfast, BrunchCalories 330 per serving
- 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.
- Unless you have a really large skillet, like 14", I recommend using two nonstick skillets to cook (I use a 10" and a 12"). Heat each one over medium heat, and melt 2 tbsp of butter in each pan.
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