Fried Hashrowns With Olive Oil Milk Onions Recipes
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
ONION-GARLIC HASH BROWNS
Quick to assemble, this is a simple recipe I've cooked many times. Stir in hot sauce if you like a bit of heat. I also like to top the finished dish with a sprinkling of shredded cheddar cheese. -Cindi Hayward-Boger, Ardmore, Alabama
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 3h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter and oil over medium heat. Add onion and peppers. Cook and stir until crisp-tender. Add garlic; cook 1 minute longer. Stir in hash browns, salt, pepper and, if desired, pepper sauce., Transfer to a 5-qt. slow cooker coated with cooking spray. Cook, covered, 3-4 hours or until heated through. Sprinkle with parsley just before serving.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FRIED HASHROWNS WITH OLIVE OIL, MILK & ONIONS
You must use olive oil and evaporated milk only. The hashbrowns will be brown on each side but almost a rich scalloped potato taste in the middle.. It is very simple with these four ingredients and paprika and salt and pepper. The potatoes seem to brown evenly and the flavor is distributed throughout the dish by mixing in a bowl before frying.
Provided by Montana Heart Song
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 468, Fat 31.6, SaturatedFat 9.2, Cholesterol 6.1, Sodium 72.3, Carbohydrate 44.5, Fiber 3.6, Sugar 3.2, Protein 6.3
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