CRISPY HASHBROWNS
Steps:
- Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.
CRISPY HASH BROWN
Make and share this Crispy Hash Brown recipe from Food.com.
Provided by Shesbittersweet
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat 3 Tbsp of oil in a large frying pan on medium high heat.
- While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
- When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.
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
CRISPY HASH BROWNS
Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.
Provided by Rōze Traore
Categories brunch, dinner, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
- While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
- Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
- Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
- Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
- Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
- Garnish with chives and serve with crème fraîche.
CRISPY RESTAURANT-STYLE HASH BROWNS
These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.
Provided by Brian
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 30m
Yield 3
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
- Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
- Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 48.3 g, Cholesterol 62 mg, Fat 38.6 g, Fiber 3.4 g, Protein 7.9 g, SaturatedFat 5.3 g, Sodium 34.9 mg, Sugar 2.3 g
More about "crispyhashbrowns recipes"
DELICIOUS CRISPY HASH BROWNS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (69)Calories 211 per servingCategory Breakfast
- Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
- Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
- In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
THE BEST CRISPY HASH BROWNS - JUST A TASTE
From justataste.com
5/5 (2)Total Time 55 minsCategory Breakfast, Side DishCalories 361 per serving
- Peel the potatoes then grate them on the large hole of a box grater. Immediately transfer the shredded potatoes to the ice water.
- Line a large baking sheet with paper towels. Drain the potatoes then place them in a kitchen towel and squeeze out as much liquid as possible. Scatter the potatoes on the baking sheet, patting them as dry as possible.
- Transfer the shredded potatoes to a large bowl then add 1/2 teaspoon salt and 1/2 teaspoon pepper, tossing to combine.
CRISPY HASH BROWNS {DINER-STYLE!} - SIMPLY RECIPES
From simplyrecipes.com
5/5 (17)Calories 200 per serving
THE BEST CRISPY HASH BROWNS (RESTAURANT-STYLE!)
From minimalistbaker.com
THE SECRET TO VERY CRISPY HASH BROWNS | TASTE
From tastecooking.com
HOW TO MAKE CRISPY HASH BROWNS (VIDEO) | THE WHOOT
From thewhoot.com
CRISPY HASH BROWNS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CRISPY HASH BROWNS (1 INGREDIENT & OIL-FREE) - THE …
From thegreencreator.com
HOW TO MAKE CRISPY SHREDDED HASHBROWNS RECIPE
From thereciperebel.com
BEST CRISPY HASH BROWNS RECIPE — HOW TO MAKE CRISPY …
From delish.com
Total Time 20 mins
CRISPY HASH BROWNS - BLOGTASTIC FOOD
From blogtasticfood.com
CRISPY HASHBROWN AND SAUSAGE BITES - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
HOW TO MAKE THE BEST CRISPY GOLDEN HASH BROWNS FOR BREAKFAST
From delishably.com
EASY HASH BROWNS, BEST HASH BROWNS RECIPE - JENNY CAN COOK
From jennycancook.com
CRISPY HASH BROWNS {HOMEMADE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CRISPY HASH BROWNS - 7 EMPTY PLATES
From 7emptyplates.com
HASH BROWNS RECIPE, CRISPY HASH BROWNS RECIPE | JENNY CAN COOK
From jennycancook.com
HOW TO MAKE FROZEN HASH BROWNS CRISPY IN YOUR OVEN
From thelazydish.com
CRISPY SHREDDED HASH BROWNS RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE RESTAURANT-STYLE CRISPY HASH BROWNS AT HOME
From blog.blueapron.com
HOW TO MAKE DELICIOUS CRISPY HASH BROWNS: RECIPE AND TIPS
From finedininglovers.com
CRISPY OVEN HASH BROWNS - MIRLANDRA'S KITCHEN
From mirlandraskitchen.com
HOW TO MAKE PERFECTLY CRISPY HASH BROWNS EVERY TIME
From smileyspoints.com
CRISPY HASH BROWNS - 30 MINUTES MEALS
From 30minutesmeals.com
CRISPY HASH BROWNS - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
HOW TO MAKE CRISPY HASH BROWNS - BUDGET BYTES
From budgetbytes.com
CRISPY HASH BROWNS - PERFECT EVERY TIME! - YOUTUBE
From youtube.com
HOW TO MAKE HASHBROWNS FROM SCRATCH – SO CRISPY! - MELANIE …
From melaniecooks.com
CRISPY HASH BROWNS - DELISH D'LITES
From delishdlites.com
HOW TO MAKE PERFECT HASH BROWNS AT HOME - CRISPY HASH BROWN …
From youtube.com
CRISPY OVEN BAKED HASH BROWNS (FROZEN OR REAL POTATO)
From delicioustable.com
DICED HASH BROWNS - DINNER, THEN DESSERT
From dinnerthendessert.com
CRISPY HASH BROWNS RECIPE - HOW TO MAKE HOMEMADE HASH BROWNS
From thepioneerwoman.com
HOMEMADE HASHBROWNS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
BEST EVER CRISPY STOVE TOP HASH BROWNS - HIDDEN SPRINGS …
From hiddenspringshomestead.com
CRISPY HASH BROWNS - RECIPE WINNERS
From recipewinners.com
HASH BROWNS RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
HASH BROWNS IN OVEN (CRISPY AND CHEESY RECIPE!)
From saltysidedish.com
WELCOME TO OUR FOOD BLOG! - HAPPILY UNPROCESSED
From happilyunprocessed.com
HOMEMADE CRISPY HASH BROWNS - DAMN DELICIOUS
From damndelicious.net
CRISPY HOMEMADE HASH BROWNS RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
HOMEMADE HASH BROWNS (PERFECTLY CRISPY!) – A COUPLE COOKS
From acouplecooks.com
CRISPY HASH BROWNS - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love