Amish Hash Browns Recipes

AMISH BREAKFAST CASSEROLE - SUPER CHEESY!

Steps:

• Amish Breakfast Casserole
• Preheat oven to 350 and grease a 9x13 baking pan. Set aside.
• Add thawed hash brown potatoes, cut up cooked bacon, and cottage cheese, and all shredded cheeses, to a mixing bowl and mix well. A spatula works best to make sure the hash browns are well incorporated with all the cheese.
• Pour hash brown cheese mixture into prepared pan.
• In a separate bowl, crack eggs, milk, salt and pepper and whisk well.
• Pour egg mixture on top of potato mixture in pan and stir well to evenly coat and distribute.
• Bake for 40-45 minutes or until casserole edges are brown and center is set when inserting a knife.
• Let Amish Breakfast Casserole stand for 5 minutes to cool slightly before cutting into 18 squares.
• Optional: Serve with a side of salsa or cut up tomatoes

AMISH HASH BROWNS

Steps:

• In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
• Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

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.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

HASH BROWN POTATO SALAD

Steps:

• In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.

CHEESY AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

AMISH HASH BROWNS POTATOES - HOMEMADE

Steps:

• Boil the potatoes until medium soft.
• Shred in food processor along with onion.
• Add remaining ingredients.
• Heat butter and oil in skillet, add potatoes.
• Cook over low heat 15 minutes until bottom is brown.
• Cut into quarters and turn pieces over.
• Add more butter or oil if pieces stick.
• Cook until brown.