Fried Hashrowns With Olive Oil Milk Onions Recipes

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.

FRIED HASHROWNS WITH OLIVE OIL, MILK & ONIONS

Steps:

• If the hashbrown potatoes are frozen, thaw.
• In large mixing bowl, add the potatoes.
• Add the olive oil,dried chopped onions and 2 tsps paprika.into the potatoes.
• Mix well.
• Then add the evaporated milk. Mix again.
• Place a large non-stick skillet on medium high heat.
• Pour the potato mixture into the skillet and flatten the top with a spatula.
• Sprinkle with salt and pepper.
• Cook 4-5 minutes on medium high heat.
• Start turning in sections so the browned portiona are now on top,.
• Flatten the top with your spatula.
• Sprinkle with salt and pepper.
• Cook another 4 minutes, medium heat.
• Take off the heat, let set about 5 minutes. Cut in pie wedges.
• Serve with a salad for a meatless meal or serve with poultry, fish, beef or eggs. (I have counted the set time in the cooking time.).