Perfect Hash Browns Recipes

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EMILY'S FAMOUS HASH BROWNS



Emily's Famous Hash Browns image

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

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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

CLASSIC HASH BROWNS



Classic Hash Browns image

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

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

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

PERFECT HASH BROWNS



Perfect Hash Browns image

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

1 1/4 pounds russet potatoes (about 2 smallish-medium potatoes), peeled
1 small yellow onion, peeled
Kosher salt
Freshly ground pepper
3 tablespoons bacon fat or vegetable oil, plus more if needed
2 tablespoons unsalted butter
Hot sauce or ketchup (optional)

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

PERFECT HOMEMADE HASH BROWNS



Perfect Homemade Hash Browns image

They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!

Provided by EdsGirlAngie

Categories     Breakfast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 lb medium-sized russet potato, peeled but left whole (I like to use older potatoes)
4 tablespoons vegetable oil
2 tablespoons butter
salt and pepper

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.

Nutrition Facts : Calories 344.7, Fat 25.9, SaturatedFat 7.2, Cholesterol 20.4, Sodium 76.7, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1

PERFECT HASH BROWNS



Perfect Hash Browns image

Learn how to make hash browns with this easy, classic recipe. With shredded potatoes and a few other pantry staples, the best hash browns are less than an hour away!

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 6

1.25 pound russet potatoes
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1 - 2 tablespoon olive oil
1 tablespoon butter
Paprika (optional)

Steps:

  • Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
  • Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
  • In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
  • Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

Nutrition Facts : Calories 110 kcal, Carbohydrate 17 g, Cholesterol 5 mg, Protein 2 g, SaturatedFat 2 g, Sodium 120 mg, Sugar 1 g, Fat 4 g, UnsaturatedFat 2 g

MAN HASH BROWNS



Man Hash Browns image

Provided by Alton Brown

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 3

4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
Pinch kosher salt
1 tablespoon bacon fat

Steps:

  • Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
  • While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
  • Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

HASH BROWNS



Hash browns image

Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up

Provided by Barney Desmazery

Categories     Breakfast, Brunch, Side dish

Time 30m

Yield Makes 8 (serves 4)

Number Of Ingredients 3

3 medium-sized potatoes (approx. 370g in total, unpeeled, left whole - Maris Pipers, King Edward and Desirée are all good choices)
50g butter, melted
4 tbsp sunflower oil

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.

Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

PERFECT HASH BROWNS - SARA MOULTON



Perfect Hash Browns - Sara Moulton image

This recipe is courtesy of Sarah Moulton from The Food Network. Cooking the potatoes the day before, makes for quick cooking the next morning.

Provided by Juenessa

Categories     Breakfast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes well and dry with paper towels.
  • Poke several holes in them with a skewer to allow steam to escape.
  • Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
  • Allow the potatoes to cool to room temperature.
  • Refrigerate in a plastic bag with a resealable closure overnight.
  • Peel the potatoes and cut into 1/3-inch dice.
  • Melt the butter in a large skillet over medium heat and add the onion.
  • Cook, stirring often, until softened, about 5 minutes.
  • Season with salt and pepper.
  • Use a slotted spoon to transfer the onion to a small bowl.
  • Add the vegetable oil to the skillet and heat until almost smoking.
  • Add the potatoes and leave to form a crisp crust.
  • Do not disturb the potatoes until the crust is formed, about 5 minutes.
  • Check to see if a crust has formed; if so, give a quick stir.
  • If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
  • With a spatula, turn over large chunks of the crusted potatoes.
  • Season with salt and pepper and continue cooking until golden brown.
  • Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
  • Serve hot.
  • **Cook time does not include refrigerating the cooled potatoes overnight.

Nutrition Facts : Calories 264.6, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 12.7, Carbohydrate 35, Fiber 4.4, Sugar 2.6, Protein 4

CRISPY HASH BROWNS



Crispy Hash Browns image

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

2 large russet potatoes
2/3 cup grated Parmesan
Heaping 1/2 teaspoon garlic powder
Heaping 1/2 teaspoon onion powder
Kosher salt
5 tablespoons canola oil, plus more if needed
3 tablespoons unsalted butter
4 fresh thyme sprigs
1 tablespoon thinly sliced chives
1/3 cup crème fraîche
1 teaspoon chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest (from ½ lemon)
Kosher salt

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.

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