Perfect Hash Browns Food

HOW TO MAKE HASH BROWNS

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.

CLASSIC HASH BROWNS

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.

PERFECT HOMEMADE HASH BROWNS

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.

PERFECT HASH BROWNS

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.

HASH BROWNS

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.

PERFECT HASH BROWNS

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

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.

PERFECT HASH BROWNS RECIPE

Steps:

• Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds.
• Place potato shreds on paper towels and remove all excess liquid from them until dry.
• Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered).
• Once butter/oil mixture is hot, add potato shreds to pan. Sprinkle with salt and pepper.
• Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side.
• Once golden brown on both sides, season to taste and serve hot.

CRISPY HASHBROWNS

Steps:

• Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.

HASH BROWNS

Steps:

• Peel the potatoes and place them in a large saucepan. Add enough water to to cover, along with ½ tsp salt. Bring to a boil and simmer until the potatoes are just slightly tender, about 6-7 minutes. Drain off the water and let the potatoes rest until cool enough to handle.
• Shred the potatoes using the shredder attachment of a food processor or the large holes of a box grater. Place shredded potatoes in a dish towel or colander and squeeze out as much excess moisture as possible. Season potatoes with remaining salt and pepper. Set aside.
• Add olive oil to a heavy-bottomed 10-inch skillet over medium heat. Once the pan is hot and the oil is shimmering, add the potatoes, spreading them out so they form an even layer filling the pan. Cook until the bottom of the potatoes are crisp and deep golden brown, about 12-15 minutes. Place a plate over the skillet and carefully invert it so that the potato cake rests on the plate, crispy side up. Return the skillet to the stove and slide the potato cake back in with the crispy side facing up. Continue cooking until the bottom potatoes are crispy and golden, about 8-10 minutes more.
• To serve, transfer the hash browns to a platter and slice into wedges. RELATED: 10 Quick and Easy Breakfast Dishes

HASH BROWNS

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.

PERFECT HASH BROWNS

Steps:

• Melt butter in skillet, over med/low fire. Shred potatoes in processor, spread and press into the skillet, Listen for a light sizzle.
• Sprinkle the onion flakes, salt, bouillon, paprika, pepper, and basil over potatoes. Using the spatula's end, chop lightly thru. Fry on one side for approx 3 to 5 minutes before turning.