Butternut Hashbrowns My Way Recipes
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
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
BUTTERNUT HASH BROWNS
From Hungry Girl. I love her healthy twists on some of my naughty favorite foods! I haven't tried this one yet, but it sounds fabulous! UPDATE! We had these for dinner last night and they were AMAZING! It really is important to get the squash as dry as possible - otherwise you'll get mushy hashbrowns! :) Also, the squash cooks down quite a bit, so next time I'll double the recipe since we know we like it now! UPDATE #2: Here's how I prepared the shredded squash. If anyone has a better method, let me know! (This wasn't part of the original recipe from Hungry Girl.) I cut the uncooked squash into 4 large "chunks", and then removed the seeds and shell. I shredded the squash using the "big" side of a box grater. If the "chunks" were too large to manage, I cut them into smaller pieces. (Hope that helps!)
Provided by AnnieLynne
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
- Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
- Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
- Add mixture to the pan and cook for 3 minutes.
- Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
- Season to taste with more salt and pepper.
- Optional toppings: Ketchup, salsa, etc.
Nutrition Facts : Calories 76.2, Fat 0.2, Sodium 84.3, Carbohydrate 19.4, Fiber 3.2, Sugar 4.3, Protein 1.8
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