CLASSIC HASH BROWNS
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
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
SHEET PAN AMERICAN CRISPY HASH BROWNS
Sheet Pan American Crispy Hash Browns - the perfect side for when you fancy a filling breakfast and perfect with eggs, bacon or sausage.
Provided by Siobhan (Slimming Eats)
Categories Side
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 200c/400f (gas mark 6)
- Peel potatoes, then grate using a grater or grating blade of a food processor blade
- Add to a colander or sieve and rinse well with cold water. Shake to remove excess water.
- Spread out thinly on kitchen paper and blot completely dry.
- Add to a bowl along with the salt. Spray with cooking oil spray, toss to coat, then spray again, tossing one more time.
- Line a large baking tray with parchment paper (you may need two trays if you tray is not big enough).
- Spread the potato out in a thin even layer (don't pile too much on top of each other or it won't crisp).
- Bake for 20 mins, then use a spatula and carefully flip in areas, making sure you spread back out on the tray.
- Continue to bake for another 20 mins approx until the hash brown is golden and crispy on the edges.
- Season to desired taste with a little more sea salt and some black pepper
- Serve with your choice of breakfast sides.
Nutrition Facts : Calories 172 calories, Carbohydrate 39.3 grams carbohydrates, Fat 0.1 grams fat, Fiber 6 grams fiber, Protein 4.2 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize 1 SERVING, Sodium 40 milligrams sodium, Sugar 2.1 grams sugar
SHEET PAN BREAKFAST BAKE
No need to dirty up another pan! You'll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!
Provided by Chungah Rhee
Categories breakfast
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese. Place into oven and bake until the edges begin to brown, about 20-25 minutes. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes. Serve immediately, garnished with chives, if desired.
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
SHEET PAN HASH BROWNS
These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.
Provided by lutzflcat
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
- Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
- Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g
CHEESY SHEET PAN HASH BROWNS
These are so easy! Take your frozen hash browns, add a few tasty ingredients to them, and spread them out on a sheet pan to bake until tender and crispy. Super simple, deliciously flavorful, crispy, cheesy, and an easy way to make hash browns almost completely hands-off.
Provided by Rebekah Rose Hills
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a large nonstick baking sheet with cooking spray or line your baking sheet with parchment paper.
- Dump hash browns into a large bowl. Whisk together eggs, salt, pepper, and garlic powder. Pour egg mixture over the potatoes and stir gently to combine as best you can. Stir in shredded Cheddar cheese until evenly distributed.
- Pour melted butter all over the hash browns and stir gently to coat - if the hash browns are still frozen, the butter will chill and set quickly. Spread the hash brown mixture evenly and thinly on the baking sheet.
- Bake in the preheated oven until hash browns are browned and crispy all the way around and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 12.9 g, Cholesterol 61.2 mg, Fat 16 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 341 mg, Sugar 0.1 g
CRISPY HASH BROWNS
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
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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