SIMPLY HASH POTATO-CORN DOG #5FIX
5 Ingredient Fix Contest Entry. This dish is popular with both children and adults,and it makes a great snack! The crispy texture of the fried potato contrasts nicely with the soft texture of the corn dog.
Provided by Sunjung Lim
Categories Lunch/Snacks
Time 20m
Yield 6 corn dog
Number Of Ingredients 5
Steps:
- ( Prep. ).
- 1. Cut the frankfurters in half.
- 2. Insert wooden sticks into frankfurters.
- 3. Coat "Shredded Hash Browns" lightly with pancake mix.
- 4. Heat vegetable oil for frying.
- ( Cook ).
- 1. Mix and stir 1 cup Pancake mix and 1/2cup water.
- 2. Roll the frankfurters in batter.
- 3. Attach the coated "Shredded Hash Browns" around the frankfurters.
- 4. Fry corn dogs until lightly browned, about 2~3minutes.
- * Enjoy " Simply Hash Potato -Corn Dog".
Nutrition Facts : Calories 90.9, Fat 6.5, SaturatedFat 2.5, Cholesterol 12.5, Sodium 324.5, Carbohydrate 4.6, Fiber 0.2, Protein 3.2
POTATO HASH
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
- Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.
POTATO AND CORN SKILLET HASH
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
- Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
- Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
- Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.
CORN AND POTATO HASH
Make and share this Corn and Potato Hash recipe from Food.com.
Provided by Barb in WNY
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet.
- Add onions and green pepper, and cook until vegetables are tender.
- Add potatoes and heat until potatoes are lightly browned.
- Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
- Stir to combine and cook a few minutes more.
- Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
- Heat until cheese is melted.
Nutrition Facts : Calories 146.5, Fat 1.8, SaturatedFat 0.3, Sodium 14.8, Carbohydrate 31.3, Fiber 4.1, Sugar 3.2, Protein 3.8
SIMPLY HASHBROWNS AND POLISH SAUSAGE #5FIX
Make and share this Simply Hashbrowns and Polish Sausage #5FIX recipe from Food.com.
Provided by bluehair41
Categories One Dish Meal
Time 55m
Yield 1 9 X 13 baking dish, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter.
- Pre-heat oven to 350*.
- Coat 9 x 13 baking dish with butter.
- In mixing bowl combine 1 20 oz. pkg. Simply Potatoes Shredded Hashbrowns, 3 cut up rounds of Polish Sausages, 1 1/2 Shredded Cheddar cheese, 4 tbsp of Worcestershire sauce and remaining butter.
- Spoon mixture into coated 9 x 13 baking dish, bake in oven for 40 minutes at 350*.
Nutrition Facts : Calories 652.3, Fat 57.3, SaturatedFat 25.6, Cholesterol 149.2, Sodium 1597.7, Carbohydrate 5.3, Sugar 1.6, Protein 27.7
SIMPLY POTATOES SHRIMP HASH #5FIX
5-Ingredient Fix Contest Entry. My kids love seafood, especially shrimp, so i'm always looking for new ways to prepare it.
Provided by amyfreeze
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet coated in non-stick cooking spray, sautee bell peppers until tender. Add potoatoes and cook on medium high until nearly done. Add tomatoes and old bay seasoning. Bring to a simmer. Add raw shrimp and cook until shrimp turn pink.
Nutrition Facts : Calories 104.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 143, Sodium 648.3, Carbohydrate 6.3, Fiber 1.7, Sugar 3.3, Protein 16.6
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
DAD'S HOMEMADE CORN DOGS
My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!
Provided by BetterCookingForSingleFathers
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
- Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
- Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
- Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 545 calories, Carbohydrate 35.5 g, Cholesterol 71.3 mg, Fat 38 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 1347 mg, Sugar 8 g
EASY FUN-SIZE CORN DOGS
Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut each hot dog into 6 pieces.
- Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
- Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
- Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g
CORNED BEEF HASH
A combination of corned beef, potatoes, and onions. A quick and easy meal.
Provided by Jodi McRobb
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g
A PLUS FAIR CORN DOGS
Make your own corn dogs just like at the fair with this rich buttermilk corn batter.
Provided by ROBY
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 19m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C).
- In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
- Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.
Nutrition Facts : Calories 248 calories, Carbohydrate 13.6 g, Cholesterol 34 mg, Fat 18.4 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 721.9 mg, Sugar 4.9 g
SHORTCUT CORNED BEEF HASH
Categories Beef Potato Brunch Kid-Friendly Quick & Easy Spring Winter Pan-Fry Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
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