Hash Brown Cake With Dill Sour Cream Recipes

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.

SOUR CREAM AND ONION HASH BROWNS

Steps:

• Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.
• Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.
• Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.
• Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

BERRY FRUIT COBBLER WITH FRESH WHIPPED CREAM

Steps:

• For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish.
• Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together.
• Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes.
• For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve.
• To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream.

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

COOKIES 'N' CREAM CRUMBS

Steps:

• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM

Steps:

• Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,