German Style Roasted Hash Browns Homemade Recipes

LACY CRISP GERMAN-STYLE HASH BROWNS

Steps:

• PEEL 3 medium russet potatoes.
• GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment.
• SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice.
• ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined.
• HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat.
• ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula.
• FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped.
• PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served.
• SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!).
• ENJOY hash browns as a breakfast or dinner side dish.

GERMAN-STYLE ROASTED HASH BROWNS HOMEMADE

Steps:

• Peel and slice potatoes into 1/2-inch strips. Place the strips in a bowl of cold water as they are cut to prevent them from getting brown.
• Drain and pat the potato strips dry. Pour oil to a depth of 3/4 inch into a large, heavy cast-iron skillet and heat until close to boiling. Divide potatoes into 3 batches and fry each batch separately; each batch should take about 10 minutes. Remove potatoes with slotted spoon or strainer and drain on paper towels. When potatoes have cooled, cut strips into 1/4-inch dice.
• Preheat the oven to 400 degrees F. Heat 2 tablespoons of oil in a clean heavy skillet. When the oil is hot and begins to sizzle, add the chopped onions, paprika and salt. Saute over medium-high heat for 6-8 minutes, or until the onions start to soften and brown.
• Melt the butter in a large ovenproof pan or skillet. Add the potatoes and onions, and mix together well. Saute over medium-high heat until browned and then season with salt and pepper. Transfer the pan to the oven and roast 10-15 minutes, until crisp.

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

RöSTI - GERMAN (OR SWISS) HASH BROWNS & EGGS RECIPE - (4.6/5)

Steps:

• Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.