Marlenes Hash Brown Supreme Food

MARLENE'S HASH BROWN SUPREME

Marlene's Hash Brown Supreme image

As a cook in a restaurant, I'm always searching for new recipes. One day I came up with this new breakfast item and served it to some of our 'regulars'. they declared it a success, and it has since been added to the menu.

Provided by Allrecipes Member

Time 25m

Yield 1

Number Of Ingredients 9

Ingredients

3 tablespoons butter or margarine
¾ cup frozen cubed hash brown potatoes
⅓ cup diced onion
⅓ cup diced green pepper
⅓ cup diced tomato
⅓ cup sliced fresh mushrooms
½ cup diced fully cooked ham
1 pinch salt and pepper to taste
½ cup shredded Swiss cheese

Steps:

In a medium nonstick skillet, melt butter. Add the next six ingredients; mix well. Cook over medium-high heat for 10-15 minutes, stirring occasionally, or until potatoes are browned. Season with salt and pepper. Sprinkle with cheese. Cover and cook over low heat for 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 23.3 g, Cholesterol 179 mg, Fat 62.4 g, Fiber 3.5 g, Protein 31.2 g, SaturatedFat 36 g, Sodium 1386 mg, Sugar 6.6 g

HASH BROWNS

Hash Browns image

Make and share this Hash Browns recipe from Food.com.

Provided by Michael M.

Categories Breakfast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup unsalted butter or 6 tablespoons ghee
3 russet potatoes, peeled (app. 1 1/2 lbs)
1 pinch fresh ground black pepper
1 pinch cayenne pepper
1 teaspoon kosher salt, plus more

Steps:

Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don't let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.
Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 teaspoons salt (make sure seasonings are evenly distributed).
Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1-2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8-10 minutes. Transfer to paper towels to drain; season with salt.

Nutrition Facts : Calories 326.6, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 594.1, Carbohydrate 28, Fiber 3.5, Sugar 1.3, Protein 3.5

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