Fast And Easy Canned Potato Hashbrowns Recipes

FAST AND EASY CANNED POTATO HASHBROWNS

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!

POTATOES FOR HASH BROWNS ( HOW TO PARBOIL )

Steps:

• Put the potatoes in a large pan.
• Cover with cold water.
• Bring water to a boil over high heat.
• As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
• Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
• Larger potatoes may need more standing time.
• Drain all of the water from the pan.
• Allow potatoes to cool enough to handle.
• Store the potatoes in a bowl in refrigerator until ready to use.
• Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
• If you do store them in a plastic bag, use them within a day or two to ensure freshness.
• Use the potatoes for hashbrowns or fried potatoes.

CARROT POTATO HASH BROWNS - HOMEMADE

Steps:

• Shred potatoes and carrots into a large bowl.
• Beat egg.
• Then add remaining ingredients.
• Beat mixture to combine.
• Add to potatoes and carrots, and mix with large spoon until blended.
• In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
• Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
• Then press with a spatula to form into"pancakes".
• Turn when edges begin to brown and cook through, about another two minutes.
• Rest on papertowels and serve.

BASIC HASHBROWNS

Steps:

• Peel and shred potatoes and place in bowl.
• Rinse with cold water to remove some of the starch and drain.
• Place half the butter in a double sided, ceramic skillet and heat.
• As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
• Fry for 4 minutes on medium heat, or until golden brown on the bottom.
• Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
• Fry reverse side for 4 minutes, or until golden brown.
• Salt and pepper to taste.

CHEESY HASHBROWNS

Steps:

• Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.

QUICK HASH BROWNS

Steps:

• The number of potatoes simply depends upon the number of people you are feeding.
• Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
• While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
• When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
• Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
• (I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.).
• NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.