HASH BROWN POTATOES
"My mother-in-law served these buttery potatoes at brunch a while ago, and I wouldn't leave until I had the recipe," notes Holly VeDepo of West Liberty, Iowa. Chopped red pepper provides this stovetop side dish with a bit of color.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 9-11 minutes or until tender, turning once. Cool slightly; peel and cube., Place potatoes in a bowl; add onion and red pepper if desired. In another bowl, combine the flour, milk, salt and pepper until smooth. Pour over potato mixture and toss., In a large skillet, melt butter. Add potato mixture. Cook over medium heat for 15 minutes or until potatoes are golden brown, stirring occasionally.
Nutrition Facts :
CLASSIC HASH BROWNS
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
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 BROWN POTATOES 2
Steps:
- Place the bacon lardons and 1 teaspoon oil into a saute pan and place over medium heat, rendering out the fat and allowing them to get crispy. Add the onions, salt to taste and a pinch of crushed red pepper flakes. Cook until the onions are translucent and very aromatic, about 5 minutes. Add the diced potatoes and toss to combine. Season with salt and cook until the potatoes brown. If you find that the potatoes are sticking, add a touch of oil. When the potatoes are cooked through, 12 to 15 minutes, add the chives and toss to combine. Garnish with more chives and serve. That's a yummy potato!
HASH BROWN POTATOES
Steps:
- Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes.
- Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives.
- That s a yummy potato!
HASH BROWN POTATOES
Golden brown, crispy and absolutely delicious, these are an amazing side dish! VIDEO https://youtu.be/Oh6Y9KyP_IU
Provided by CLUBFOODY
Categories Breakfast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes under cold water, swishing them to rinse off any excess starch and drain. Repeat until the water gets clear.
- Place them on a thin, clean dish towel, gather the sides, and squeeze out the excess liquid.
- In a large skillet over medium heat, add bacon fat. When it gets hot, add the shredded potatoes and spread them out. Let them sit for 5 minutes or until a crust is formed before tossing.
- Keep browning the potatoes to your liking, about 30 to 40 minutes. Serve immediately.
Nutrition Facts : Calories 250.9, Fat 0.4, SaturatedFat 0.1, Sodium 310.8, Carbohydrate 56.9, Fiber 7.4, Sugar 2.6, Protein 6.7
PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
HASH BROWN POTATOES
Enjoy this delicious hash brown potatoes recipe that's ready in 45 minutes - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.
- In large bowl, mix potatoes, onion, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.
- Reduce heat to medium-low. Cook about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths; turn over. Cook about 12 minutes longer or until bottom is brown.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
CREAMY HASH BROWN POTATOES
Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings. -Julianne Henson, Streamwood, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 3h35m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well., Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.
Nutrition Facts : Calories 214 calories, Fat 13g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 387mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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