Swiss Hash Browns Food

HASH BROWN BROCCOLI BAKE

Steps:

• Preheat oven to 350°. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes., Spoon half of potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes., Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.

RöSTI - GERMAN (OR SWISS) HASH BROWNS & EGGS RECIPE - (4.6/5)

Steps:

• Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.

ROESTI SWISS HASHBROWNS

Steps:

• Grate Potatoes using a hand grater.
• Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt.
• Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown.
• Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down) in the pan.
• Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown.
• slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.

SIMPLY SWISS HASH BROWNS #5FIX

Steps:

• Saute diced onion over medium heat in 3 tablespoons Olive Oil until translucent.
• Add Simply Potatoes Shredded Hash Browns and lighly brown.
• Shred 1/2 to 1 cup Baby Swiss cheese and sprinkle over hash browns.
• Reduce heat to low and cover potatoes to allow Swiss Cheese to melt.
• Sprinkle fresh parsley over potatoes and serve.

CRISPY RESTAURANT-STYLE HASH BROWNS

Steps:

• Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
• Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
• Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.