Classic Hash Browns Recipes

CLASSIC HASH BROWNS HOMEMADE

Steps:

• The potato can be grated by hand like cheese or shredded in an appropriate blender. The onion can be roughly chopped by hand or in a blender but try to avoid large chunks as much as possible as these will affect the flavour and the way in which the hash browns hold together.
• Place the shredded potato in a sieve or fine colander and press down with kitchen paper to remove as much moisture as possible.
• Ensure the onion is well broken up and not layered, then add all of it, plus all of the dried shredded potato to a medium sized bowl and combine well.
• Lightly whisk the egg then add to the potato and onion mixture.
• Add the salt and pepper - amounts are an estimate and depend on personal taste, but seasoning is essential. Other flavourings such as cheese, chilli, spices or herbs can be added here.
• Heat the oil in a frying pan. Note: the oil MUST be hot so that the hash brown begins to cook as soon as it hits the pan. Otherwise it will absorb the oil and the flavour and crispness will be affected.
• Take about a 1/4 cup of mixture and drop carefully into the pan, flattening immediately with the back of a fish slice (commonly mistaken for a spatula, so if you don't think you have a fish slice use what you think is your spatula). If you're not sure what a 1/4 cup is, divide the mixture into 4 and you're about right.
• Cook each side for 2-3 minutes. Slide the fish slice under slowly when intending to flip it over just to check it has been cooked long enough on that side. If it hasn't, it won't hold enough to allow itself to be flipped.
• Hash browns keep well in a warm (but off) oven so if you're planning them as part of a fry-up breakfast I'd recommend doing them first and keeping them in a warm oven while you cook everything else.

EMILY'S FAMOUS HASH BROWNS

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.

PERFECT HASH BROWNS

Steps:

• Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
• Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
• In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
• Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

CLASSIC HASH BROWNS

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.

HASH BROWNS

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.

CLASSIC HASH BROWNS

Steps:

• 1. Toss fully dried grated potatoes with salt and pepper in a medium bowl. 2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes. 3. Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer. 4. Fold the potato round in half; cook about 1 minute longer. Slide hash browns onto plate or cutting board, cut into wedges, and serve immediately.