HASH BROWN POTATOES
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
Provided by Food Network
Categories side-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
HOMEMADE HASH BROWN POTATOES
Steps:
- Serve with the breakfast foods of your liking and enjoy.
Nutrition Facts : Calories 336 kcal, Carbohydrate 38 g, Cholesterol 15 mg, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, Sodium 143 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
SUNDAY MORNING HASH BROWNS POTATOES - HOMEMADE
Cooking up a skillet of hash browns is a Sunday morning treat. If you have difficulty flipping the entire "cake" of potatoes, cut it into wedges and flip a portion at a time. Although you can start with raw potatoes, I think they taste better if cooked ahead of time. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Provided by Sandi From CA
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
- Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
- Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
- Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.
Nutrition Facts : Calories 193.9, Fat 6.9, SaturatedFat 1, Sodium 446.7, Carbohydrate 30.5, Fiber 3.9, Sugar 1.6, Protein 3.5
SUNDAY MORNING HASH BROWNS
We parboil the potatoes before sauteing them with the rest of the hash brown ingredients to ensure every bite of this brunch staple is tender and fully cooked.
Categories side dish breakfast potatoes brunch hash browns
Yield 4
Number Of Ingredients 7
Steps:
- In large pot of boiling water, cook potatoes 25 minutes, or until tender, but not falling apart. Drain. When cool enough to handle, peel and cut into 1/2-inch cubes.
- In 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion, potatoes, salt, and pepper and cook, stirring frequently, 10 minutes, or until onion is golden brown.
- Add remaining 1 tablespoon oil and bell peppers and cover. Cook, stirring frequently, 10 minutes, or until peppers are tender. Remove cover and cook 5 minutes more, or until potatoes are golden brown and crusty on edges. Serve hot.
Nutrition Facts : Calories 260 calories
HOMEMADE HASH BROWNS POTATOES
Sick of craving hashbrowns and finding that all the frozen ones in the supermarket have tallow in them? Make this recipe. It's simple AND it's good. A good reason not to bother with the bought version.
Provided by Missy Wombat
Categories Breakfast
Time 45m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Put the potatoes and onion in a cloth and wring out the moisture.
- Lightly mix in the rest of the ingredients.
- Use a heavy bottomed frying pan for cooking the potato mix.
- When oil is hot put in tablespoons of mixture, pressing down a little for more contact with hot pan.
- These look better if a little lacy.
- When golden turn and cook the other side.
- Keep cooked ones in a warm oven.
Nutrition Facts : Calories 1234.7, Fat 19.8, SaturatedFat 3.8, Cholesterol 211.5, Sodium 149.2, Carbohydrate 236.7, Fiber 29.3, Sugar 13.4, Protein 33.6
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