Ww 2 Points 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.

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.

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.

WW 2 POINTS - HASH BROWNS

Steps:

• Place potatoes in a large saucepan and add enough water to cover.
• Set pan over medium-high heat and bring to a boil.
• Boil 5 minutes.
• Drain and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add potatoes, paprika, salt and pepper; stir to coat.
• Sauté 2 minutes.
• Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes.
• 2 Points Yields about 1/2 cup.

WW 2 POINTS - CHOCOLATE MINI DOUGHNUTS

Steps:

• Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
• Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
• Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
• Gently fold in the flour mixture, a little at a time, and stir just until smooth.
• Place about 2 tsp of the batter into each donut cup, filling them halfway.
• Bake until firm, about 8 minutes.
• Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.
• To make the glaze, stir the confectioner's sugar and 1 tbsp of the water in a small bowl until smooth, adding a little more water if needed (the glaze should be thin).
• Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.
• 2 Points per serving (1 donut).