Family Favorite Hashbrowns Recipes

ZESTY BAKED HASH BROWN RECIPE

Steps:

• Preheat the oven to 400 degrees F and line a large rimmed half sheet baking pan with parchment paper.
• Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.
• Spread the potato mixture evenly over the baking sheet. Place in the oven and bake for approximately 40 minutes. Cut into squares and serve warm.

HOW TO MAKE HASH BROWNS

Steps:

• Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
• Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Using a box shredder or food processor, shred potatoes.
• Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side.
• Remove from heat and serve immediately.

FAMILY FAVORITE HASHBROWNS

Steps:

• 1. First off I use a well seasoned iron skillet for these, they slide right out of the pan. Any good nonstick pan should work. Peel, wash and grate or julienne your potatoes and place in VERY cold water, let set for about 5 minutes, while you get the rest of the ingredients ready.
• 2. Get your pan preheated well, about 5 minutes before you have the potatoes mixed...want it good and hot, but not smoking. Drain potatoes well on paper towels. Place in medium bowl and add remaining ingredients. Toss to thoroughly combine. Note: You can make one large patty the way I did, if you julienne or make patties if grated or shredded.
• 3. When grease is hot, place patties into pan. ( I sprinkle mine with some Rosemary and red pepper flakes now.) Fry on one side until good and brown, then flip to other side and continue until golden. I cut mine into 4 large portions, equally to make it easier to flip. I tried to flip the whole thing, sometimes it works and sometimes it don't :)
• 4. Once potatoes are good and golden, check and make sure the insides are thoroughly cooked. I plate and if needed, season with some kosher salt and add a dollop of sour cream. Delish!

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.