Grandmas German Hash Recipes

GRANDMA'S HASH BROWNS

Steps:

• In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
• The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

GRANDMA'S GERMAN HASH

Steps:

• 1. In a dutch oven,cook ground beef till no longer pink,crunble. Drain off grease. Stir in sauerkraut. sprinkle rice over the top. Add beef broth. Do not stir. add tomatos and tomato paste. cover and simmer 15-20 min. Ready to serve.

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.

GREAT GRANDMA'S HEAVENLY HASH

Steps:

• 1. Pour whipping cream in bowl (preferably glass cause plastic can have a bit of grease and the cream wont take if there's any oil or grease) and whip with an electric mixer until stiff peaks start to form. The same consistency as what whipped cream is supposed to be, obviously, lol.
• 2. You'll need a good pair of scissors and a glass of water. Using clean scissors snip the marshmallows in half or quarters if you like but halves are easiest, dipping the scissors in the water to cut the marshmallows easier as it gets sticky. The miniature Marshmallows tend to get mushy too quickly so that's the reason I use the big marshmallows.
• 3. Drain and add pineapple. Discard juice.
• 4. Take the cherries out of the jar and save the juice. Cut the cherries over the bowl so the juice drips into the mixture.
• 5. Slice bananas. I cut them in half down to the bottom of the peel and then cross cut them into 4ths but you can slice them how you like. Add to mixture. (I cut everything over the bowl and just let it fall right in).
• 6. Give the mixture a stir or two and then add a little at a time, take your leftover cherry juice and a splash or two and mix it up til its nice and pink and has a slight cherry taste to it.
• 7. Cover and Refrigerate for 3-4 hours or until marshmallows are softened. The only drawback to this dish is that the bananas will tend to brown by the next day. Its still good but over a couple of days it can get a little watery/oily texture to it. Not much you can do about that. However, the stuff never is around that long anyway because the family eats it up pretty quick. You can also add other things to this recipe like grapes, raisins or nuts. It's up to you. You can also substitute Cool Whip for the whipping cream but I like the real thing. Enjoy!
• 8. *if you want to make double the recipe, obviously you're going to double the ingredients. For heart patients my father happens to be one and they told him to use Cool Whip instead of whipping cream. I love the real thing though.

GREAT GRANDMA'S HASH BROWN POTATOES

Steps:

• 1. Peel then shred potatoes. Put shredded potatoes in a potato ricer and squeeze out the water from potatoes. Toss with the onion, add salt and pepper. Heat grease in heavy skillet. Pack potatoes firmly in skillet, leaving 1/2 inch space around edges. Cook over low heat 10 to 15 minutes or until bottom has brown crust. Cut into 4 sections and carefully turn(only once). Add 1 T. more grease and cook another 10 to 15 minutes if necessary Very crispy cooked this way.

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.