Potatoes For Hash Browns How To Parboil Recipes

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POTATOES FOR HASH BROWNS ( HOW TO PARBOIL )



Potatoes for Hash Browns ( How to Parboil ) image

I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.

Provided by AuntWoofieWoof

Categories     Breakfast

Time 20m

Yield 5-6 potatoes

Number Of Ingredients 2

5 -6 medium unpeeled yukon gold potatoes or 5 -6 medium red potatoes
water

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.

HOMEMADE HASH BROWNS POTATOES



Homemade Hash Browns Potatoes image

Sick of craving hashbrowns and finding that all the frozen ones in the supermarket have tallow in them? Make this recipe. It's simple AND it's good. A good reason not to bother with the bought version.

Provided by Missy Wombat

Categories     Breakfast

Time 45m

Yield 1 batch

Number Of Ingredients 8

6 medium potatoes, coarsely grated
1 small onion, finely grated
1 tablespoon flour
1 egg, beaten
1 tablespoon olive oil
salt and pepper
chopped parsley (optional) or anchovy (optional)
olive oil (for frying)

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.

Nutrition Facts : Calories 1234.7, Fat 19.8, SaturatedFat 3.8, Cholesterol 211.5, Sodium 149.2, Carbohydrate 236.7, Fiber 29.3, Sugar 13.4, Protein 33.6

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

GRANDMA'S HASH BROWNS



Grandma's Hash Browns image

My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!

Provided by Denyse

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 13h20m

Yield 8

Number Of Ingredients 4

8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 66.6 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6 g, Protein 5.8 g, SaturatedFat 3.7 g, Sodium 929.7 mg, Sugar 2.8 g

HOMEMADE HASHBROWNS



Homemade Hashbrowns image

This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!

Provided by bluebayou

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Yield 4

Number Of Ingredients 6

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 176 calories, Carbohydrate 21.2 g, Cholesterol 48.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 626.6 mg, Sugar 2.8 g

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