STOVE TOP HASHBROWN CASSEROLE
We love this delicious cheesy stove top casserole! The great part is that it's quick to make and I don't have to use the oven!
Provided by Holly Nilsson
Categories Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pan over medium high heat.
- Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
- Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
- Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
- Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.
Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 16 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 322 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
POTATO HASH
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
- Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.
POTATO EVERYTHING HASH (STOVE-TOP)
There are so many flavours I love with potatoes. Whenever I'm making something that takes time I like to make some more long-winded potatoes to go with it. This is a version I have thrown together several times now. It has practically everything in it but always seems to be a winner.
Provided by Wendy-Bob
Categories Potato
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Par-boil the potatoes for approximately 5-10 minutes.
- Soften the onion and garlic in a large frying pan with a knob of butter.
- When the potatoes are softened but not totally cooked, use a slotted spoon to transfer them into the frying pan with the onions.
- Cook on a medium heat for 5 minutes, stirring regularly.
- Add the paprika, lemon juice and parmesan cheese and cook for 5-10 minutes or until the potato is totally cooked through.
- Add the chopped spinach and stir well. It should only take a minute or so for it to cook down.
- Remove from the heat, mix in the parsley and season well with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 510.1, Fat 4.9, SaturatedFat 2.4, Cholesterol 11, Sodium 256.1, Carbohydrate 101.6, Fiber 12.3, Sugar 9.7, Protein 17.7
STOVED POTATOES
As the name implies, these buttery potatoes are prepared on the stove, and make a great alternative to roast spuds for your Sunday lunch
Provided by Orlando Murrin
Categories Side dish
Time 35m
Number Of Ingredients 2
Steps:
- Melt butter in a large frying pan with a lid. When it is foaming, add potatoes. Shake well so they are covered in butter and in a single layer. Sprinkle over a little salt.
- Cover and cook gently for about 30 mins, tossing the pan frequently, until the potatoes are tender. Leave them in the hot butter until ready to serve and sprinkle with salt and pepper.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.02 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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From seriouseats.com
- Choose Your Potatoes Wisely. The type of potato you use can have a great impact on the final result. Waxy red or new potatoes turn nice and creamy when cooked, but are terrible at developing crisp crusts.
- Par-Cook Your Potatoes With Vinegar for Maximum Crispness. Back in my early hash-slinging days, I'd throw raw cubed potatoes into a skillet with oil and let them fry until golden brown.
- Add a Meat, Preferably Cured, and GET IT CRISP. Ok, so not all hashes need meat, and to be 100% honest, most of the ones I make at home don't have it, simply because I don't generally have cured meat hanging around.
- Fry the Potatoes in Rendered Fat and Add More Fat Than You Think You Need. Once the meat is crisped, you might be tempted to just throw the potatoes in there.
- Add Seasoning to Potatoes. Once the potatoes are nearly cooked, it's a good idea to start thinking about flavoring them. If simple and straightforward is your goal, then just a bit of salt and pepper will do.
- Cook Potatoes, Meat, and Vegetables in Batches to Optimize. As with the chorizo, now is the time to remove those potatoes from the skillet (you can drop them into the same bowl as the chorizo to minimize cleanup) to make space for the remaining vegetables.
- Combine Ingredients Before Finishing. Once the vegetables are cooked, I add them to the bowl with the meat and potatoes. Each element here has been perfectly cooked before combining, which means that the whole shebang is going to be all the tastier.
- Drain Eggs in a Strainer for Better Shape. There are a few ways to incorporate your eggs into hash—poached, fried, or simply baked on top—but no matter your method, if you want them to be the prettiest, you should strain your eggs.
- Baked, Fried, or Poached? Make Your Choice. Now you've got a big decision to make: how do you want to cook your eggs? Fried eggs are probably the fastest.
- A Little More Oil Keeps the Eggs From Drying Out. I always drizzle my eggs with just at touch of olive oil, which prevents their top surfaces from developing an unappetizing, plasticky skin.
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