Spiralizer Hash Browns Food

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.

NEELY'S HOMEMADE HASH BROWNS

Steps:

• Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.
• In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. Season with salt and pepper, to taste, and mix thoroughly together.
• Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
• Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
• Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.

BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
• Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.