Barefoot Contessas Hash Browns Ina Garten Recipes
ROAST BEEF HASH AND EGGS
Steps:
- Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
- Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
- Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
- Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.
BAREFOOT CONTESSA'S HASH BROWNS - INA GARTEN
I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband....I have posted the other things she made which are recipe #85447, recipe #85449, and recipe 85451. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>
Provided by Bri22
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in frying pan.
- Add onions and potatoes.
- Add salt and pepper.
- Let brown and then toss.
- Repeat until nicely browned.
- If you are making the other recipes just place in oven to keep warm until everything is done.
TAPENADE (BAREFOOT CONTESSA) - INA GARTEN
Make and share this Tapenade (Barefoot Contessa) - Ina Garten recipe from Food.com.
Provided by cookiedog
Categories Spreads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
- Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
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- Preheat the oven to 250 degrees. Preheat a Belgian or standard waffle iron on medium-high heat.
- Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater as you would grate carrots.) Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes. Transfer the potatoes to a large mixing bowl. Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture. Add the onion to the bowl. Add the butter, egg, flour, 1½ teaspoons salt, and ½ teaspoon pepper and mix with a fork.
- When the waffle iron is hot, brush both sides generously with melted butter. Place a generous ¹⁄₃ cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, depending on your waffle iron, until the potatoes are browned and crispy. Transfer the potatoes, browner side up, to a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes while you prepare the next batch. Repeat with the remaining mixture to make 8 hash browns. Transfer to a platter, sprinkle with salt, and serve hot.
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