Spicy Hash Browns Food

SPICED MUSTARD HASH BROWNS

Steps:

• Heat the oil in a large cast-iron skillet over high heat. Add the red onions and saute until beginning to brown, 1 minute. Add the butter; when almost all melted, add the potatoes, salt, oregano, coriander, cumin and pepper. Toss the potatoes to coat with fat and spices, then let them cook, pressing occasionally with a spatula, until very dark and crispy on the bottom, about 5 minutes.
• Meanwhile, whisk together the mustard, vinegar, 1 teaspoon honey and some salt and pepper in a medium bowl. Slowly whisk in the olive oil to make a thick dressing. Taste and add honey or salt and pepper as needed.
• When the potatoes have developed a nice dark crust, use the spatula to turn them over in chunks, pressing them again into the bottom of the pan to toast slightly. Scatter the scallions and cilantro on top and toss a bit to combine. Drizzle with some of the dressing. Transfer the hash browns to a serving platter. Serve with the remaining dressing on the side.

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.

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.

ATOMIC HASH BROWNS

Steps:

• Heat a 12-inch nonstick skillet over medium heat.
• Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
• Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
• Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
• Slide onto a cutting board and cut into wedges to serve.

SPICY HASH BROWNS W/EGGS SUNNY-SIDE UP

Steps:

• Add two eggs to a small bowl and let stand at room temperature while cooking the hash browns.
• Add Peanut Oil to cast iron skillet or your preferred type of skillet and heat to medium-high.
• Add the shredded hash browns to skillet and form into an evenly round patty about 1/4 to 1/2 inch thick, add sea salt, black pepper, cayenne pepper, and add all of the red onion spreading evenly. Let cook, do not mix or stir. Once the hash browns are golden brown (about 3 to 4 minutes), flip over and let cook until golden brown. Remove hash browns from skillet and place on your eating or serving dish.
• Turn heat down to medium and ensure skillet has cooled down before adding butter or the butter will turn brown and make for ugly looking eggs (I would recommend removing cast iron skillet from heat to cool).
• Add butter to skillet and melt. Add eggs from the small bowl to the skillet adding just a pinch of sea salt and black pepper and cook for about 3 minutes without touching for Sunny-side up: this should produce a nice white colored egg (not brown). If egg edges start to crisp, the heat is too high. During the last 30 seconds, I microwave the hash browns to get them nice and hot, then add the eggs on top of the hash browns. Add the green onions to the skillet and heat slightly (30-45 seconds): do not cook them. Garnish eggs and dish with green onions and enjoy!

CAJUN STYLE OVEN HASH BROWNS

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.