Hammyhashbrownpackets 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.

HAMMY HASH BROWN PACKETS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cut two pieces of aluminum foil.
• Spray foil with cooking spray.
• Put one hash brown patty on each piece of foil.
• Season with pepper.
• Layer on onion, ham, cheese, and ranch dressing.
• Seal foil; place on rimmed baking sheet.
• Bake for 35 minutes.

HASH BROWN WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray.
• Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
• Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture.
• Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.