Yummy Breakfast Potato Fry Like Hashbrowns Food
DELICIOUS CRISPY HASH BROWNS
Learn how to make the best crispy hash browns at home! These delicious hash browns are lighter and healthier than greasy diner hash browns, since they're made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below.
Provided by Cookie and Kate
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you'd like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
- Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
- Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
- In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
- Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they're crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
- Transfer the hash browns to the lined plate and let them drain for a minute. (If you're making multiply batches of hash browns, repeat these steps as necessary-keep in mind that your skillet will be really hot so your next batch may cook faster.)
- Season to taste with additional salt, if necessary, and serve hot.
Nutrition Facts : ServingSize 1 side serving, Calories 211 calories, Sugar 0.7 g, Sodium 296.6 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.5 g, Protein 2.5 g, Cholesterol 0 mg
QUICK FRIED BREAKFAST POTATOES WITH ONIONS
I make these usually on a Sunday morning. I love the smell of frying onions. I do not buy the ready hash browns anymore. I do make extra to serve for another breakfast during the week.
Provided by aronsinvest
Categories Breakfast
Time 23m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Wash potatoes and prick with a knife.
- 2. Microwave the potatoes for approximately 8 minutes.
- This can be done the night before. (Do not peel the potatoes).
- 3. Heat oil and butter together in skillet.
- 4. Slice the potatoes and add to the skillet and cook over medium high heat add onions, season salt, parsley after 5 minutes and continue cooking until potatoes are crispy. This takes approximately 10 minutes.
- 5 You may need to add more or less season salt depending on your potato size.
Nutrition Facts : Calories 230.5, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 39.2, Carbohydrate 39.8, Fiber 5.2, Sugar 2.8, Protein 4.6
CRISPY HASHBROWNS
Steps:
- Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.
YUMMY BREAKFAST POTATO FRY (LIKE HASHBROWNS)
Categories Potato Breakfast Fry Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Vegan
Yield 2 people
Number Of Ingredients 6
Steps:
- Chop the onions and begin frying in a pan (I used a medium cast iron) Slice the potatoes and chop into bite-size or slightly bigger pieces. When onions begin to be translucent, add potatoes. Sprinkle on rosemary. Sprinkle on (seasoning) salt. Stir occasionally for about 15 minutes until potatoes cook through and some are browned. Enjoy!
FAST AND EASY CANNED POTATO HASHBROWNS
Yes... I'm that lazy! Some mornings - you want potatoes for breakfast - and you want them NOW!!! Not 20 minutes from now... not having to unfreeze or peel anything... you want them NOW! Don't judge me. We love canned potato hashbrowns - and they take about 3 minutes from start to finish.
Provided by Jennibear
Categories Breakfast
Time 4m
Yield 2 , 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat butter in saute pan on medium to medium-high heat.
- Drain potatoes and add to pan. Salt and pepper them to your liking. Cook until heated (about 3 minutes).
- Canned potatoes are already cooked, so you really are just heating them up. They don't like to brown easily - but it can be done with some patience -- just cook them a little longer and add a little more butter. ;-).
- Sometimes we add 2-3 beaten eggs on top and let it cook until set. The worlds easiest potato omelet! Or add in some onions and bacon -- yum!
Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.7, Carbohydrate 35.9, Fiber 4.5, Sugar 1.6, Protein 4.3
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