Granite City Hash Brown Recipes

ASIAGO HASH BROWNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
• Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

MAN HASH BROWNS

Steps:

• Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
• While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
• Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

PARMESAN HASH BROWNS

Steps:

• Heat 1/4 cup oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until softened, 3 to 4 minutes. Remove from heat.
• Peel potatoes and coarsely grate in food processor. Squeeze potatoes in a kitchen towel (not terry cloth) to remove excess liquid, then transfer to a bowl. Add onion mixture (reserve skillet), stirring to coat potatoes, and stir in cheese.
• Heat 2 tablespoons oil in reserved skillet (not cleaned) over moderate heat until hot but not smoking. Add potato mixture, then press firmly into a cake and round edges with a heatproof spatula. Cover skillet and cook potato cake until underside is crusty, 10 to 12 minutes. Slide out onto a plate. Invert skillet over potato cake and, using pot holders to hold plate and skillet firmly together, flip cake into skillet. Drizzle remaining tablespoon oil around edge of cake, then cover and cook until potatoes are tender and underside is crusty, about 10 minutes. Slide cake onto a platter and cut into wedges.

CRISPY HASH BROWNS

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.