CLASSIC HASH BROWNS
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
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
HOMEMADE HASH BROWNS (OAMC)
Make and share this Homemade Hash Browns (Oamc) recipe from Food.com.
Provided by Kzim4
Categories Breakfast
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
- Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
- Place potatoes in large bowl and cover with cold water. Place in fridge over night.
- Drain potatoes. Shred with hand grater or food processor.
- To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
- To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
HOMEMADE HASHBROWNS
This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!
Provided by bluebayou
Categories 100+ Breakfast and Brunch Recipes Potatoes
Yield 4
Number Of Ingredients 6
Steps:
- Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
- Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.
Nutrition Facts : Calories 176 calories, Carbohydrate 21.2 g, Cholesterol 48.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 626.6 mg, Sugar 2.8 g
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
FROZEN HASH BROWNS HOMEMADE - OAMC
I make these every Fall. (Because that is when my garden is done with for the year.) I have tons of potatoes to use and without a root cellar they need to be used. I have no idea how much I really make. I just do up all the small and ugly ones.
Provided by tasb395
Categories Breakfast
Time 20m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
- Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
- Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
- Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
- Take out of the oven and cool to room temperature.
- Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
- When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
- To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
- I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.
Nutrition Facts : Calories 87.4, Fat 0.1, Sodium 6.8, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 2.3
OAMC-HASH BROWNS, SAUSAGE, BACON AND EGGS.
This makes 16 servings. At sams club they sell these big bags of precooked bacon, it's a 1 pound bag, I use that instead of cooking the bacon myself. Same for the sausage, the precooked sausage I buy is cheaper than the sausage I have to cook. If you cook the bacon yourself, salt the dish. You can really cut the time on this if you do like I did and it's not more expensive!!! Use precooked bacon (if you can get it cheap like I did), precooked sausage and a cheese mix blend. I put it together in under 10 minutes, that includes cracking and stirring the eggs.
Provided by ColoradoCookin
Categories Breakfast
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Spray 2 9x13 inch pans with cooking spray.
- Place half of hash browns into each pan, press to the bottom forming a crust.
- Drizzle half of melted butter over each dish.
- Bake for 25 minutes.
- Remove from oven, reduce temperature to 350.
- Put half of the chopped meats, and cheeses on the "crusts" in each pan.
- Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
- Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
- Pour half the egg mixture over each pan.
- Bake for 35 minutes.
- Let it stand for about 15 minutes before you put it in containers to freeze.
- Reheat a 3/4 cup serving for 3 minutes on high.
- This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.
Nutrition Facts : Calories 640.1, Fat 51.5, SaturatedFat 24.1, Cholesterol 332.9, Sodium 697.3, Carbohydrate 22.3, Fiber 1.4, Sugar 1.7, Protein 23.3
PERFECT HOMEMADE HASH BROWNS
They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!
Provided by EdsGirlAngie
Categories Breakfast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
- When potatoes are cool enough to handle, grate them with a coarse grater.
- In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
- Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
- Serve immediately.
Nutrition Facts : Calories 344.7, Fat 25.9, SaturatedFat 7.2, Cholesterol 20.4, Sodium 76.7, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1
HASH BROWNS BREAKFAST - OAMC - HOMEMADE
Make and share this Hash Browns Breakfast - OAMC - Homemade recipe from Food.com.
Provided by TishT
Categories Breakfast
Time 1h
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a huge bowl.
- Freeze in pan-sized rounds.
- Use 5 quart ice cream buckets.
- Layer wax paper, 2 cups hash browns or whatever would make a meal, wax paper, and so forth until you are done.
- Each 5 pounds takes about 1 bucket.
- To cook this, take the frozen hash brown patty and place it in a nonstick skillet with some oil or butter on low with a lid over it for about 20 minutes until thawed.
- Then turn the heat up, stirring as it browns, cook as usual.
- Note: If potatoes start to turn color while preparing, rinse the starch off.
- Then pat dry with paper towel and continue.
Nutrition Facts : Calories 516, Fat 25.6, SaturatedFat 6.6, Cholesterol 127.7, Sodium 786.3, Carbohydrate 47.2, Fiber 5.7, Sugar 4.5, Protein 27.4
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4.8/5 (8)Total Time 40 minsCategory BreakfastCalories 317 per serving
- Heat a heavy bottom skillet over high heat. Add in the butter and olive oil. When the cooking fats are hot, add in the cubed potatoes and a pinch of salt and pepper. Stir and cook for 5 minutes.
- Add in the onion, chopped rosemary, red pepper flakes and another pinch of salt and pepper. Stir occasionally and cook for 5-7 more minutes. When the onions are caramelized you're ready to move onto the next step.
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