Homemade Hash Browns Potatoes Recipes

HOMEMADE HASHBROWNS

Steps:

• Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
• Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

CLASSIC HASH BROWNS

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.

HASH BROWN POTATOES

Steps:

• Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
• Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
• Remove from the pan and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.

HOMEMADE HASH BROWN POTATOES

Steps:

• Serve with the breakfast foods of your liking and enjoy.

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

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.

HASH BROWN POTATOES

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.

HOMEMADE HASH BROWNS

Steps:

• Dice or shred the potatoes.
• Fry bacon in a non-stick skillet until crisp.
• Remove bacon from the skillet and drain on a paper towel.
• If there is too much grease, pour some of it into a measuring cup in case you need to use it later.
• Add the chopped onions to the bacon grease.
• Saute' on medium heat until the onions are tender and slightly brown.
• Add the potatoes and mix thoroughly with the onions, using an egg spatula.
• Fry the potatoes turning them over frequently for even cooking.
• If potatoes start to stick to the bottom of the skillet, add more bacon grease or vegetable oil (about 1 tablespoon) Fry until potatoes are a nice golden brown.
• Serve with the fried bacon.

CREAMY HASH BROWN POTATOES

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.

PERFECT HASH BROWNS

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).

HOMEMADE HASH BROWNS POTATOES

Steps:

• Put the potatoes and onion in a cloth and wring out the moisture.
• Lightly mix in the rest of the ingredients.
• Use a heavy bottomed frying pan for cooking the potato mix.
• When oil is hot put in tablespoons of mixture, pressing down a little for more contact with hot pan.
• These look better if a little lacy.
• When golden turn and cook the other side.
• Keep cooked ones in a warm oven.

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!

BAKED POTATO HASH BROWNS

Steps:

• Preheat oven to 425 degrees F.
• Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.
• Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

SUNDAY MORNING HASH BROWNS POTATOES - HOMEMADE

Steps:

• In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
• Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
• Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
• Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.

HASH BROWN POTATOES

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.

POTATOES FOR HASH BROWNS ( HOW TO PARBOIL )

Steps:

• Put the potatoes in a large pan.
• Cover with cold water.
• Bring water to a boil over high heat.
• As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
• Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
• Larger potatoes may need more standing time.
• Drain all of the water from the pan.
• Allow potatoes to cool enough to handle.
• Store the potatoes in a bowl in refrigerator until ready to use.
• Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
• If you do store them in a plastic bag, use them within a day or two to ensure freshness.
• Use the potatoes for hashbrowns or fried potatoes.