Homemade Hashbrowns 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.

GRANDMA'S HASH BROWNS

Steps:

• In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
• The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

PERFECT HOMEMADE HASH BROWNS

Steps:

• Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
• When potatoes are cool enough to handle, grate them with a coarse grater.
• In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
• Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
• Serve immediately.

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.

VERY EASY HASH BROWN

Steps:

• Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
• Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
• Try to squeeze all the juice from the potatoes with a towel.
• Flavor with salt and pepper according to taste.
• Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
• On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
• Turn it over when golden brown and it's done when both sides are golden and crispy.

HOME-STYLE HASH BROWNS

Steps:

• Heat oven to 325°F. Mix bell pepper, onion, potatoes, 2 tablespoons cheese, the salt and pepper in large bowl.
• Pour butter and oil into rectangular pan, 13x9x2 inches. Tilt pan to coat the bottom. Spread potato mixture in pan.
• Bake uncovered about 35 minutes. Run a spatula under edge of potato mixture; turn potato mixture over to other side. Bake uncovered about 5 minutes longer or until golden brown. Sprinkle with additional cheese before serving.

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 BROWNS

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

HASH BROWNS

Steps:

• Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes.

HASH BROWNS

Steps:

• Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
• Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
• To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.

BEST HASH BROWNS EVER!!!!!!!!!!!

Steps:

• First, cut a slit in each potato and microwave them until they are half cooked( for me this was about 3 mins.).
• While they are cooking, chop up the onions.
• Once the potatoes are half done, take them out and cube them.
• Get a skillet with oil ready and put your potatoes, and everything else inches
• Cook for about 5-10 minutes depending on how crispy you want them.
• Enjoy!