HASH BROWNS
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
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
HACIENDA HASH BROWNS
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 341 calories, Fat 20g fat (10g saturated fat), Cholesterol 180mg cholesterol, Sodium 596mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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
PERFECT HASH BROWNS
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
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
RAINBOW HASH
To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 523mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 5g fiber), Protein 4g protein.
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
RAINBOW VEGETABLE HASH BROWNS
Make and share this Rainbow Vegetable Hash Browns recipe from Food.com.
Provided by Shannon Kaplan
Categories Breakfast
Time 26m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place all shredded vegetables into a colander and squeeze them to remove excess moisture. Transfer mixture to a large bowl.
- Add red onion, red bell pepper, nutritional yeast, paprika, garlic powder, salt and mix to combine.
- Place olive oil in a large nonstick skillet. Add vegetable mixture and flatten firmly with a spatula to cover the bottom of the skillet. Cook over medium heat for 5 minutes without stirring. Stir mixture and flatten firmly again with the spatula. Cook for 5 more minutes without stirring. Stir and flatten again, and continue to cook for 5-10 minutes longer or until veggies are tender and golden brown. Serve hot.
Nutrition Facts : Calories 168.3, Fat 4.1, SaturatedFat 0.6, Sodium 345.6, Carbohydrate 30.4, Fiber 5.5, Sugar 7.4, Protein 4.9
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VEGAN HASH BROWNS - LOVING IT VEGAN
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4.8/5 (10)Total Time 25 minsCategory BreakfastCalories 170 per serving
- Peel the potatoes and then shred them in a standard box grater. Add the shredded potato to a bowl and pour water over them. Let them sit for a minute. You'll see the water will get quite cloudy. Rinse off the water and add fresh water, let them sit again for a minute and then rinse again. Repeat a third time and you'll notice that the water will be pretty clear. Rinse a final time and then drain.
- Using your hands squeeze out the excess water from the shredded potato and then add to a mixing bowl with the flour, chopped spring onions, olive oil, paprika, cayenne pepper, sea salt and ground black pepper and mix together.
- Divide into 6 portions and roll into balls. Press down into a cookie cutter and form into a patty shape, or use the base of a glass to press down from the top and form into a patty shape.
- Heat a pan with 1 Tbsp olive oil and when hot, add in the hash browns. If you can fit them all in at once then you can do so. If your pan isn't big enough, then do half the batch and then the other half.*
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