Easy Masala Hash Browns Recipes

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CLASSIC HASH BROWNS



Classic Hash Browns image

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

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

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

HASH BROWNS



Hash Browns image

Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the hash browns to amp up the flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon butter
1 quarter onion, minced
1 whole potato, boiled and shredded
Salt and pepper

Steps:

  • Heat pan on medium-high, add oil and butter. When the fat is heated add minced onion, cook until soft, add shredded potato and salt and pepper, stir, and mix up. Then start pressing the mixture down and toward the center of the pan. Try to get it to congeal and keep pressing it down and cook for 10 to 12 minutes while occasionally lifting the mixture so it doesn't stick. When I took the meat out I took the juices that had collected and poured them on top of the potato mixture and fried the top with the scalding oil -- it was amazing. Cut into two or more pieces.

VERY EASY HASH BROWN



Very Easy Hash Brown image

A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier.

Provided by Icy2097

Categories     Breakfast

Time 15m

Yield 1 big hash brown, 1 serving(s)

Number Of Ingredients 3

1 large potato
1 pinch salt
1 pinch pepper

Steps:

  • Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
  • Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
  • Try to squeeze all the juice from the potatoes with a towel.
  • Flavor with salt and pepper according to taste.
  • Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
  • On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
  • Turn it over when golden brown and it's done when both sides are golden and crispy.

Nutrition Facts : Calories 284.4, Fat 0.3, SaturatedFat 0.1, Sodium 177.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

EMILY'S FAMOUS HASH BROWNS



Emily's Famous Hash Browns image

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

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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

HASH BROWNS



Hash Browns image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 1 to 2 servings

Number Of Ingredients 4

2 tablespoons olive oil
1 medium onion, chopped
1 large baking potato, baked, peeled, and diced
Kosher salt and freshly cracked black pepper

Steps:

  • In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

POTATOES FOR HASH BROWNS ( HOW TO PARBOIL )



Potatoes for Hash Browns ( How to Parboil ) image

I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.

Provided by AuntWoofieWoof

Categories     Breakfast

Time 20m

Yield 5-6 potatoes

Number Of Ingredients 2

5 -6 medium unpeeled yukon gold potatoes or 5 -6 medium red potatoes
water

Steps:

  • Put the potatoes in a large pan.
  • Cover with cold water.
  • Bring water to a boil over high heat.
  • As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
  • Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
  • Larger potatoes may need more standing time.
  • Drain all of the water from the pan.
  • Allow potatoes to cool enough to handle.
  • Store the potatoes in a bowl in refrigerator until ready to use.
  • Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
  • If you do store them in a plastic bag, use them within a day or two to ensure freshness.
  • Use the potatoes for hashbrowns or fried potatoes.

EASY MASALA HASH BROWNS



Easy Masala Hash Browns image

Hash browns that everyone will want seconds of! My family loves these. And my brother brings over his kids as well every second week to enjoy these as well.

Provided by twy

Categories     Potato Side Dishes

Time 22m

Yield 8

Number Of Ingredients 4

4 potatoes, peeled and cut into 2-inch pieces
½ cup canola oil
2 teaspoons garam masala
½ teaspoon seasoned salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine oil, garam masala, and seasoned salt together in a large bowl. Add potato pieces and toss to coat. Spread on an ungreased baking sheet.
  • Broil potatoes in the preheated oven until starting to brown, about 7 minutes. Remove from oven and flip potatoes over. Return to the oven and continue broiling until golden brown, about 5 minutes more.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 19 g, Fat 14.2 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 65 mg, Sugar 0.8 g

EASY MASALA HASH BROWNS



Easy Masala Hash Browns image

Hash browns that everyone will want seconds of! My family loves these. And my brother brings over his kids as well every second week to enjoy these as well.

Provided by twy

Categories     Potato Side Dishes

Time 22m

Yield 8

Number Of Ingredients 4

4 potatoes, peeled and cut into 2-inch pieces
½ cup canola oil
2 teaspoons garam masala
½ teaspoon seasoned salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine oil, garam masala, and seasoned salt together in a large bowl. Add potato pieces and toss to coat. Spread on an ungreased baking sheet.
  • Broil potatoes in the preheated oven until starting to brown, about 7 minutes. Remove from oven and flip potatoes over. Return to the oven and continue broiling until golden brown, about 5 minutes more.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 19 g, Fat 14.2 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 65 mg, Sugar 0.8 g

EASY MASALA HASH BROWNS



Easy Masala Hash Browns image

Hash browns that everyone will want seconds of! My family loves these. And my brother brings over his kids as well every second week to enjoy these as well.

Provided by twy

Categories     Potato Side Dishes

Time 22m

Yield 8

Number Of Ingredients 4

4 potatoes, peeled and cut into 2-inch pieces
½ cup canola oil
2 teaspoons garam masala
½ teaspoon seasoned salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine oil, garam masala, and seasoned salt together in a large bowl. Add potato pieces and toss to coat. Spread on an ungreased baking sheet.
  • Broil potatoes in the preheated oven until starting to brown, about 7 minutes. Remove from oven and flip potatoes over. Return to the oven and continue broiling until golden brown, about 5 minutes more.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 19 g, Fat 14.2 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 65 mg, Sugar 0.8 g

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