The Best Hash Brown Potatoes Food

THE BEST HASH BROWN POTATOES

Steps:

• Add the grated russet potatoes to a large bowl.
• Soak the grated potato shreds in cold ice water for 5 minutes.
• Drain the potato shreds in a colander. Using your hands, squeeze as much water out of the potatoes as possible.
• Next, use a dish towel to press out any extra moisture that might remain.
• Place the grated potatoes back into the dry bowl.
• Add flour, egg white, grated shallots and salt and pepper. Mix using your hands to make sure everything is well combined.
• Next, pour 1 cup of vegetable oil into a sauté pan and heat over medium/high. **You'll want to make sure the oil is hot before you add the potatoes. Otherwise, the potatoes will soak up the oil and get soggy not crispy**A good way to test if the oil is hot or not, is to toss a small shred of potato in the oil. If it begins to bubble right away, the oil is ready. If it sinks to the bottom of the pan, the oil is not hot enough yet.
• Form the potatoes into patties using a measuring cup. This will give you a nice round shape. Add the patties to the oil two at a time. If you overcrowd the pan, the oil temp will drop, and the hash browns will not get crispy.
• Repeat until all hash browns are fried. Place fried hash browns on a paper towel to absorb any excess oil. Finish with a pinch of salt. Serve and enjoy!

HASH BROWN POTATOES

Steps:

• Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes.
• Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives.
• That s a yummy potato!

HASH BROWN POTATOES

Steps:

• Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
• Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
• Remove from the pan and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.

BEST HASH BROWNS EVER!!!!!!!!!!!

Steps:

• First, cut a slit in each potato and microwave them until they are half cooked( for me this was about 3 mins.).
• While they are cooking, chop up the onions.
• Once the potatoes are half done, take them out and cube them.
• Get a skillet with oil ready and put your potatoes, and everything else inches
• Cook for about 5-10 minutes depending on how crispy you want them.
• Enjoy!

THE BEST ONE-BOWL HASH BROWN POTATO CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a 13x9-inch casserole dish.
• In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
• Mix in the cheddar cheese, onions and hash browns.
• Spread into prepared baking dish.
• Sprinkle with about 1/2 cup parmesan cheese.
• Bake uncovered for 40 minutes or until hot and bubbly.
• If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.