Weeaboo Hash Browns Food

WEEABOO HASH BROWNS

Steps:

• Note: garlic powder, and basil are my preferable spices for this as rice doesn't have much flavor on its own. If you wish to choose different seasoning, then feel free to.
• Cook the rice either using a rice cooker, or on the stove (simmer on the low heat for 20 minutes).
• While it's cooking, I suggest getting your oil ready. Most kinds of vegetable oil will work such as canola oil, sesame oil, or peanut oil. You can panfry them, if you know how to deal with the splatter, however I prefer using a deep fryer. When the oil is heated, take the rice and shape it into a clump the size of your fist (similar to an onigiri). You can use a round cookie cutter to do this as well, as it makes it easier. Make several clumps of rice like this until you've used all of it. Then proceed to fry them, whether it be in a deep fryer or a pan. Remember that the thinner the clump, the crispier it'll turn out during frying. Fry the rice clump until it is a nice golden brown on the outside, then remove it from the oil. Lay the newly fried clumps, or weeabrowns, onto a paper towel to soak up the excess grease. Repeat until all the clumps are cooked.
• Allow the weeabrown clumps to cool reasonably before eating them. I prefer to wrap them in a napkin and eat them like a McDonald's hashbrown, however you're free to come up with your own way to consume them. Enjoy.

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.

MAN HASH BROWNS

Steps:

• Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
• While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
• Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

HASH BROWNS

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

HASH BROWN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.