Hash Brown Potato Salad Recipes

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HASH BROWN SALAD



Hash Brown Salad image

Provided by Caodan Tran

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil
4 frozen hash brown patties
1 red bell pepper
2 stalks celery
2 tablespoons cooked, crumbled bacon or bacon bits
Handful nuts from trail mix
2 tablespoons mayonnaise
Juice of 1 lime
Chili powder
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat the pan. Add the hash brown patties and cook for 5 minutes on each side, until browned, crispy and cooked through. Set aside.
  • Roast the bell pepper over a gas flame until the skin is charred all over. Place in bowl, cover with a plate and set aside for 10 minutes.
  • Slice the celery and chop the nuts; add to a bowl, along with the crumbled bacon. Stir in the mayonnaise and lime juice, and season with chili powder, salt and black pepper.
  • Scrape off the skin and remove the stem and seeds from the roasted pepper. Dice, add to the bowl and mix. Taste and adjust the seasonings.
  • To serve, cut the hash browns into 1/2-inch sticks, mound on plates and spoon the salad over the top.

PERFECT HASH BROWNS



Perfect Hash Browns image

When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.

Provided by Alison Roman

Categories     breakfast, brunch, vegetables, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 1/4 pounds russet potatoes (about 2 smallish-medium potatoes), peeled
1 small yellow onion, peeled
Kosher salt
Freshly ground pepper
3 tablespoons bacon fat or vegetable oil, plus more if needed
2 tablespoons unsalted butter
Hot sauce or ketchup (optional)

Steps:

  • Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
  • Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
  • Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
  • Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams

HASH BROWN POTATO SALAD



Hash Brown Potato Salad image

Frozen hash browns pare down prep time for this quick mayonnaise potato salad from Myra Innes of Auburn, Kansas. "It's so easy to make in a hurry because you don't have to peel any potatoes," she notes.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 quart water
2 to 3 teaspoons salt
1 package (16 ounces) frozen cubed hash brown potatoes
2 hard-boiled large eggs, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
3 tablespoons sweet pickle relish
2 tablespoons chopped green onions
1-1/2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.

Nutrition Facts :

CLASSIC HASH BROWNS



Classic Hash Browns image

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

Steps:

  • Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
  • Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
  • Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g

HASH BROWNS POTATO SALAD



Hash Browns Potato Salad image

My family would rather have their potato salad made this way than any other and it's so easy I sure don't mind. I can't remember where I learned this but I've been doing it this way for years. No peeling, chopping, boiling, etc. Except for the potatoes I'm just making a guess on the amounts listed. I never measure but I had to put in something to get the recipe posted.

Provided by Alisa Lea

Categories     Potato

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

1 (2 lb) bag frozen hash browns or 1 (2 lb) bag O'Brien potatoes
1 cup mayonnaise
2 tablespoons mustard
1/4 cup onion, chopped
2 tablespoons pickle relish
4 hard-boiled eggs, chopped

Steps:

  • Poke some holes in the hash brown package with a fork; microwave on High 6 minutes.
  • Shake bag to "stir" potatoes; microwave another 6 minutes.
  • Open bag and pour into a bowl.
  • Season with salt and pepper to taste.
  • Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.).
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 410.1, Fat 25.7, SaturatedFat 7.4, Cholesterol 100.9, Sodium 351.6, Carbohydrate 41.2, Fiber 2.5, Sugar 5.3, Protein 7.2

SUPER-SIMPLE PICNIC POTATO SALAD



Super-Simple Picnic Potato Salad image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

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