Spiced Mustard Hash Browns Food

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CRISPY HASH BROWNS WITH SMOKY SAUCE



Crispy Hash Browns with Smoky Sauce image

Provided by Daphne Brogdon

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons smoked paprika
2 teaspoons sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
4 small russet potatoes, peeled
1 small onion, grated
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil

Steps:

  • Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
  • For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
  • In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
  • Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

SPICY HASH BROWNS - HOMEMADE



Spicy Hash Browns - Homemade image

This is a quick and easy recipe that kids love, too. They're crisp, tasty, and are perfect for a Sunday morning breakfast or brunch.

Provided by bunnee

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium potatoes, peeled and diced
1 teaspoon salt
1 teaspoon paprika
3/4 teaspoon chili powder
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon dried basil

Steps:

  • Place potatoes in large mixing bowl and add oil to coat.
  • Combine remaining seasonings, add to potatoes and toss until thorougly blended.
  • Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.

CAJUN STYLE OVEN HASH BROWNS



Cajun Style Oven Hash Browns image

Nice spicy potatoes crunchy crisp. Use as much spice or as little as you want. great served with breakfast, lunch or dinner

Provided by Bergy

Categories     Breakfast

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 5

6 large potatoes, peeled,cut int 1/2 " pieces and cooked until almost tender apprx 5 minutes,drain well
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cajun seasoning (Tony Chachere's or other cajun spice and if not available use additional tsp chili powder)
1/4 cup lite olive oil

Steps:

  • Heat oven to 400F degrees.
  • Spread the potatoes single layer on a baking sheet.
  • Sprinkle with the paprika, chili, cajun spice and then drizzle with the olive oil.
  • Mix the potatoes with a spatula to coat all sides evenly.
  • Season with salt.
  • Bake potatoes until crisp, turning with a spatula every 10 minutes, Apprx 40 minutes.

Nutrition Facts : Calories 274.6, Fat 7.1, SaturatedFat 1, Sodium 20.1, Carbohydrate 48.7, Fiber 6.3, Sugar 2.2, Protein 5.7

SPICY HASH BROWNS - HOMEMADE



Spicy Hash Browns - Homemade image

Make and share this Spicy Hash Browns - Homemade recipe from Food.com.

Provided by Malarkey Test

Categories     Breakfast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 teaspoon paprika
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon red pepper, ground
1/8 teaspoon black pepper
6 1/2 cups baking potatoes, diced (about 2-1/2 lbs)
cooking spray

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine olive oil, paprika, chili powder, salt, red peppers, and black pepper in a large bowl; stir well.
  • Add diced potatoes and stir well to coat.
  • Place potatoes in a single layer on a cookie sheet coated with cooking spray.
  • Bake at 400 degrees Fahrenheit for 30 minutes or until browned.

CHEESY HASH BROWNS



Cheesy Hash Browns image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1 tablespoon canola oil
1 medium Spanish onion, diced
1 1/2 pound small Yukon gold potatoes
2 teaspoons paprika
Salt and freshly ground black pepper
1 1/2 cups grated aged white Irish Cheddar cheese
Chopped fresh chives

Steps:

  • Preheat the oven to 375 degrees F. Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.

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