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
HEARTY HASH BROWN SOUP
Once they take a spoonful of this soup chock-full of potatoes and ham, folks will think you fussed. Since it uses frozen hash browns, it's really simple and fast to make.-Frances Rector, Vinton, Iowa
Provided by Taste of Home
Time 40m
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender., Mash potatoes and vegetables to desired consistency. Stir in condensed soup and milk until blended. Add ham, parsley and garlic salt; heat through. Sprinkle servings with bacon.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 910mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
HEARTY HASH BROWN DINNER
AT Marge Berg's house in Gibbon, Minnesota, this meal-in-one with vegetables and ground beef is frequent fare. "It's great for potlucks, too," she adds, French-fried onions sprinkled on after cooking create a crispy topping.
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with salt and pepper. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over potatoes. Top with vegetables. Combine soup and milk; pour over vegetables. Cover and cook on low for 4 to 4-1/2 hours. , Top with cheese; cover and cook 30 minutes longer or until cheese is melted. Just before serving, sprinkle with french-fried onions.
Nutrition Facts : Calories 775 calories, Fat 47g fat (23g saturated fat), Cholesterol 124mg cholesterol, Sodium 2207mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 4g fiber), Protein 45g protein.
CRISPY HASH BROWNS
Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.
Provided by Rōze Traore
Categories brunch, dinner, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
HEARTY HASH BROWNS
Number Of Ingredients 6
Steps:
- Heat olive oil in 12- or 14-inch Dutch oven. Add garlic to oil and cook until tender. Add vegetables and ham. Cook until heated thoroughly and flavors are blended.Spiced with More Tall Tales - Breakfast
Nutrition Facts : Nutritional Facts Serves
HEARTY SAUSAGE AND HASH BROWNS PIE
This is from one of those grocery store checkout recipe booklets, entitled New Great American Pies... probably from the 1990s. I've been making it for years when we have guests staying over. It makes a great breakfast. Instead of the American cheese, use a shredded cheese of your choice. To make easily when people wake, prebrown the sausage and onion, and prebake the crust. Then you can simply mix up the egg filling, pour into crust, top with cheese and bake.
Provided by Lelandra
Categories Breakfast
Time 1h10m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- CRUST:.
- Mix the beef base into the melted butter.
- In medium bowl, combine potatoes, butter and bouillon.
- Spoon potato mixture into 2 lightly greased 10 inch pie plate; press on bottom and up side to rim to form crust. Bake 25 minutes.
- Reduce oven temperature to 350.
- SAUSAGE:.
- In large skillet, cook sausage and onion; pour off fat.
- FILLING:.
- In a bowl mix eggs, and cottage cheese. Stir in drained sausage and onion. Pour into prepared crusts. Top with shredded cheese or American cheese.
- Bake 30 to 35 minutes or until set. Let stand 5 minutes.
Nutrition Facts : Calories 1351.8, Fat 105.6, SaturatedFat 60.4, Cholesterol 830.2, Sodium 2957.3, Carbohydrate 17.5, Fiber 0.5, Sugar 8.3, Protein 82.5
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