Fried Hashrowns With Olive Oil Milk Onions Recipes

FRIED HASHROWNS WITH OLIVE OIL, MILK & ONIONS

Fried Hashrowns With Olive Oil, Milk & Onions image

You must use olive oil and evaporated milk only. The hashbrowns will be brown on each side but almost a rich scalloped potato taste in the middle.. It is very simple with these four ingredients and paprika and salt and pepper. The potatoes seem to brown evenly and the flavor is distributed throughout the dish by mixing in a bowl before frying.

Provided by Montana Heart Song

Categories Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

20 ounces frozen hash browns or 20 ounces fresh hash browns
1/3 cup evaporated milk
4 tablespoons olive oil
1/2 cup dried chopped onion
2 teaspoons paprika
salt
pepper

Steps:

If the hashbrown potatoes are frozen, thaw.
In large mixing bowl, add the potatoes.
Add the olive oil,dried chopped onions and 2 tsps paprika.into the potatoes.
Mix well.
Then add the evaporated milk. Mix again.
Place a large non-stick skillet on medium high heat.
Pour the potato mixture into the skillet and flatten the top with a spatula.
Sprinkle with salt and pepper.
Cook 4-5 minutes on medium high heat.
Start turning in sections so the browned portiona are now on top,.
Flatten the top with your spatula.
Sprinkle with salt and pepper.
Cook another 4 minutes, medium heat.
Take off the heat, let set about 5 minutes. Cut in pie wedges.
Serve with a salad for a meatless meal or serve with poultry, fish, beef or eggs. (I have counted the set time in the cooking time.).

Nutrition Facts : Calories 468, Fat 31.6, SaturatedFat 9.2, Cholesterol 6.1, Sodium 72.3, Carbohydrate 44.5, Fiber 3.6, Sugar 3.2, Protein 6.3

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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).
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.

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