Skillet Hash Browns Food

DELUXE HASH BROWN SKILLET

Steps:

• For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
• Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
• For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
• Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
• Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
• For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
• Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
• Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
• For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
• Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
• Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
• To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
• Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.

SKILLET HASH AND EGGS

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
• Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
• Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
• Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

HASH BROWNS MAKEOVER

Steps:

• Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
• Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
• Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

HASH BROWNS

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.

SKILLET HASH BROWNS

Steps:

• Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
• Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
• Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
• DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.

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.

SKILLET HASH BROWNS HOMEMADE

Steps:

• Cut the cold potatoes into 3/4-inch cubes.
• Melt the butter with oil in a 9 or 10-inch cast-iron skillet over medium-high heat.
• Add in the cold potato cubes and cook tossing gently and occasionally for 10 minutes.
• Add in onion and continue to cook until the potatoes are browned on all sides, stirring gently.
• Season with seasoned salt and black pepper.

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.

BEEFY HASH BROWNS SKILLET DINNER

Steps:

• Fry shredded hash browns in skillet.
• While hash browns are frying, brown ground beef in a large, deep skillet or stock pot. As beef is browning, add diced onion. After beef is browned, drain (if needed) and sprinkle with beef bouillon. Add cream of mushroom soup and 1/4 can of milk. Stir until everything is well blended. Add green beans and let simmer until heated through.
• Add hash browns. If you like it to be a little thinner, add more milk. That's all there is too it.
• This dish is very versatile and can be changed to suit anyones taste. You could add/change any vegetables you like such as green peppers, corn, peas, etc., as well as experiment with different seasonings. You can even top off the dish with your favorite kind of shredded cheese and let it melt on top. I make this dish three or four times a month because it is so fast, easy and versatile.

CHEESY SKILLET HASH BROWN & EGGS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.
• Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.
• Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

EASY SKILLET BEEF & HASH BROWNS

Steps:

• In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Pour off fat.
• Add soup, water, ketchup and Worcestershire.
• Heat to a boil.
• Stir in potatoes.
• Reduce heat to medium-low.
• Cover and cook 10 minutes or until potatoes are done, stirring occasionally.
• Top with cheese.

SKILLET HASH BROWNS

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes whole in their skins for 15 minutes. They should still be fairly firm but easy to pierce with a fork. The idea is that they hold shreds when they are grated, so don't overcook them. Drain and set aside to cool.
• Using the coarse grating blade on a food processor, or the coarse side of a box grater set over a large plate, grate the potatoes; set aside.
• Heat a 10- to 12-inch cast-iron skillet or a nonstick skillet over medium-low heat. Add the butter and let it melt. Add the potatoes to the pan, spreading them out so that they form an even 1-inch-thick pancake.
• Allow the potatoes to get nicely browned for 4 to 5 minutes without stirring, forming a golden crust on the bottom. Watch carefully, and when the potatoes start to brown, use a metal spatula to turn them over once or twice.
• Add the onions to the potatoes and season with salt and pepper. Continue to cook for another 10 to 12 minutes or so without stirring, forming a golden crust on the bottom. When the hash browns are golden brown, flip them in the pan (intact, as far as this is possible) with a spatula. Add more butter if they seem to be sticking. Season with salt and pepper. Continue to cook until both sides are crispy and golden brown, 5 to 7 minutes.
• Transfer the hash browns to a serving platter, sprinkle with the parsley, and serve immediately.
• Smothered Hash Browns Variation
• Melt 2 tablespoons unsalted butter in a small ovenproof saucepan over low heat. Add 2 diced red onions. Cook until golden brown and caramelized, about 20 minutes, but watch them so they don't burn! Add a little salt and pepper. Follow the recipe through step 5, then scatter the caramelized onions over the top of the hash browns and place 6 slices American cheese or 1/2 cup grated Cheddar cheese over the top to "smother" them. Bake in a preheated 400°F oven for 2 minutes, or just until the cheese melts. Serve immediately.
• Sweet Talk Onions
• Why use red onions in hash browns? They're sweeter than many onion varieties (though their storage life is short) and they offer a little more color to the dish. Among the other sweet specialty onions are the Vidalia, the Georgia Sweet, the White Bermuda, which is mild and sweet, and the Texas Super Sweet. These large yellow onions can grow to the size of a baseball and their storage life is a little longer than the other varieties.

SKILLET BREAKFAST HASH RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
• In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
• Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
• Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
• In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
• Pour egg mixture over hash browns and spread evenly.
• Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
• Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
• Enjoy!

CREAMY SKILLET HASH BROWNS CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
• Shred potatoes, set aside.
• Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
• Add butter or margarine to skillet and let melt.
• Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
• Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
• Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
• Add additional cheese if desired.

BREAKFAST SKILLET WITH HASH BROWNS & SAUSAGE

Steps:

• Cook sausage in large nonstick skillet as directed on package. Remove sausage from skillet; drain on paper towels. Remove and discard drippings from skillet.
• Heat 3 Tbsp. oil in same skillet on medium heat. Add onions and peppers; cook and stir 2 min. Add potatoes; stir. Cover; cook 12 min., stirring occasionally.
• Cut each sausage link into 4 pieces. Add to potatoes along with the ketchup and cumin; mix well. Cook 2 to 3 min. or until heated through, stirring frequently. Spoon onto serving plate; cover to keep warm. Carefully wipe skillet with paper towels.
• Heat remaining oil in same skillet. Add eggs; cook 3 to 5 min. or until set, stirring occasionally. Spoon over potato mixture; top with cheese.

HASHBROWN BREAKFAST SKILLET

Steps:

• In a large skillet add the sausage and cook until most of it is brown.
• Drain and return to pan.
• Add the grated potatoes, onion, and salt to the skillet.
• Cook on medium heat until the hashbrowns are golden brown.
• Push the mixture to one side of the pan and scramble the eggs in the empty space.
• Once cooked, stir them into the hashbrowns.
• Add the hot sauce, tomatoes, and cheese.
• Stir well and serve immediately.