DICED HASH BROWNS
Diced Hash Browns are a family favorite and the french fry answer to your breakfast dreams. They're creamy, fluffy and crispy bites of potato goodness.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil (about a tablespoon of kosher salt in 10 cups of water).
- Dice the potatoes into 1/2 inch chunks (don't peel the potatoes) and boil them for 4-5 minutes on a medium heat (a vigorous rolling boil may break them apart, so keep the heat lower).
- Drain the potatoes and dry them well (but gently) with a clean dish towel.
- Heat 3 inches of oil to 350 degrees in a heavy bottomed nonstick pot and add the potatoes in small batches frying them for 5 minutes before removing them with a strainer and seasoning them with additional salt and pepper.
Nutrition Facts : Calories 119 kcal, Carbohydrate 27 g, Protein 3 g, Sodium 395 mg, Fiber 1 g, ServingSize 1 serving
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
DICED HASH BROWNS RECIPE
These diced hash browns will turn your usual hash browns into a tastier breakfast meal made with diced potatoes drained and fried until golden brown.
Provided by Pat Hamilton
Categories Hash Brown
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil.
- Dice the potatoes into ½ inch chunks and boil them for 4 to 5 minutes on medium heat.
- Drain the potatoes and dry them well with a clean dishtowel.
- Heat 3 inches of oil to 350 degrees F in a heavy bottomed nonstick pot and add the potatoes in small batches frying them for 5 minutes before removing them with a strainer and seasoning them with additional salt and pepper.
Nutrition Facts : Carbohydrate 27.61g, Fat 2.20g, Fiber 2.08g, Protein 3.28g, SaturatedFat 0.20g, ServingSize 6.00, Sodium 321.21mg, Sugar 0.00, UnsaturatedFat 1.31g
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
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.
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