HASH BROWN PORK SKILLET
For this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
Nutrition Facts : Calories 286 calories, Fat 13g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g 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
SKILLET HASH BROWNS
Categories Potato Breakfast Brunch Side Vegetarian Kid-Friendly Quick & Easy Mother's Day Root Vegetable Pan-Fry Vegan Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
- Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
- Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
- DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
HASH BROWNS RECIPE
These crispy Hash Browns are made from scratch with just 3 ingredients! Fried in a skillet until golden brown and crispy, they are delicious served eggs and bacon for breakfast.
Provided by Anna
Categories Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- Wash and peel potatoes, then shredd on the large hole side of the grater.
- Place them in a colander and rinse under cold tap water.
- Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
- Heat up half of the oil in a large skillet.
- Place half of the shredded potatoes in the skillet and spread thin.
- Cook undisturbed for 3 to 4 minutes over medium heat.
- Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
- Remove from pan and repeat with remaining potatoes.
- Serve garnished with chopped chives or parsley and more salt and pepper.
Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Protein 2 g, Fat 21 g, SaturatedFat 17 g, Sodium 296 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SKILLET EGG AND HASH BROWNS BREAKFAST
Everything cooked in one pan than served at the table. I reconstructed this from other recipes I have made and a breakfast quiche I once had at Disney. Quite easy and DH gobbled it up.
Provided by DianeNJ
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
- When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
- In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.
Nutrition Facts : Calories 532.5, Fat 35.1, SaturatedFat 13.7, Cholesterol 324.9, Sodium 700.9, Carbohydrate 29.6, Fiber 2.7, Sugar 2.2, Protein 23.7
SKILLET BREAKFAST HASH RECIPE BY TASTY
Here's what you need: hash brown, salt, pepper, paprika, vegetable oil, eggs, heavy cream, bacons, cheddar cheese, fresh chives, ketchup
Provided by Shreya Shetty
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (175˚C).
- In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
- In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
- Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
- Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
- In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
- Pour egg mixture over hash browns and spread evenly.
- Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
- Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
- Enjoy!
Nutrition Facts : Calories 811 calories, Carbohydrate 35 grams, Fat 60 grams, Fiber 3 grams, Protein 34 grams, Sugar 1 gram
MAN HASH BROWNS
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.
SKILLET HASH BROWNS
Steps:
- Bring a large pot of salted water to a boil. Cook the potatoes whole in their skins for 15 minutes. They should still be fairly firm but easy to pierce with a fork. The idea is that they hold shreds when they are grated, so don't overcook them. Drain and set aside to cool.
- Using the coarse grating blade on a food processor, or the coarse side of a box grater set over a large plate, grate the potatoes; set aside.
- Heat a 10- to 12-inch cast-iron skillet or a nonstick skillet over medium-low heat. Add the butter and let it melt. Add the potatoes to the pan, spreading them out so that they form an even 1-inch-thick pancake.
- Allow the potatoes to get nicely browned for 4 to 5 minutes without stirring, forming a golden crust on the bottom. Watch carefully, and when the potatoes start to brown, use a metal spatula to turn them over once or twice.
- Add the onions to the potatoes and season with salt and pepper. Continue to cook for another 10 to 12 minutes or so without stirring, forming a golden crust on the bottom. When the hash browns are golden brown, flip them in the pan (intact, as far as this is possible) with a spatula. Add more butter if they seem to be sticking. Season with salt and pepper. Continue to cook until both sides are crispy and golden brown, 5 to 7 minutes.
- Transfer the hash browns to a serving platter, sprinkle with the parsley, and serve immediately.
- Smothered Hash Browns Variation
- Melt 2 tablespoons unsalted butter in a small ovenproof saucepan over low heat. Add 2 diced red onions. Cook until golden brown and caramelized, about 20 minutes, but watch them so they don't burn! Add a little salt and pepper. Follow the recipe through step 5, then scatter the caramelized onions over the top of the hash browns and place 6 slices American cheese or 1/2 cup grated Cheddar cheese over the top to "smother" them. Bake in a preheated 400°F oven for 2 minutes, or just until the cheese melts. Serve immediately.
- Sweet Talk Onions
- Why use red onions in hash browns? They're sweeter than many onion varieties (though their storage life is short) and they offer a little more color to the dish. Among the other sweet specialty onions are the Vidalia, the Georgia Sweet, the White Bermuda, which is mild and sweet, and the Texas Super Sweet. These large yellow onions can grow to the size of a baseball and their storage life is a little longer than the other varieties.
DELUXE HASH BROWN SKILLET
This skillet dish fills the kitchen with the smell of herbs and spices. The crisp potato hash browns provide the crunchy base, then they are topped with the cumin-infused black beans, a layer of creamy sliced avocado, juicy roasted tomatoes, tangy mushrooms and a scatter of fresh chopped cilantro and scallions - the perfect brunch!
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
- Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
- For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
- Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
- Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
- For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
- Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
- Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
- For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
- Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
- Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
- To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
- Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.
More about "skillet hash browns recipes"
CRISPY HASH BREAKFAST SKILLET - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (2)Category BreakfastServings 4Total Time 50 mins
- Begin shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels as necessary. Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
- Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes– see notes in my post about why you are doing this. Set the potatoes aside.
- Place a 10 – 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
SKILLET HASH BROWNS RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (150)Estimated Reading Time 1 minServings 6Total Time 40 mins
- Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
- Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
- Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
- DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200° oven. Top with scallions before serving.
HASH BROWNS AND EGGS BREAKFAST SKILLET - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (2)Total Time 19 minsCategory BreakfastCalories 471 per serving
- In a large, nonstick skillet over medium heat, melt butter. Add frozen hash browns, onions, and bell pepper. Season with salt, pepper, and paprika, tossing to coat. Cook for 6-8 minutes undisturbed, or until browned on the bottom.
- Flip hash browns over in pan. Make four holes in the hash browns, then crack an egg into each hole. Reduce heat to low, cover, and cook for 2-3 minutes for a sunny side up egg (cooked egg whites and runny yolk), or 4-5 minutes for a fully cooked egg.
HASH BROWN BREAKFAST SKILLET WITH HAM, EGGS AND CHEESE ...
From momfoodie.com
4.8/5 (16)Total Time 30 minsCategory BreakfastCalories 544 per serving
- Spread them evenly in the pan then press down with spatula, top with 1/2 the cheese, then the chopped ham. Press down again, then crack eggs and drop over the top.
SAUSAGE AND HASH BROWN SKILLET RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (6)Category BreakfastServings 4Total Time 25 mins
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add hash browns and frozen sausage; cook 6 to 7 minutes or until hash browns are golden brown and crispy.
- Reduce heat to medium. Turn potato mixture with spatula; drizzle with remaining 1 tablespoon oil. Sprinkle with cheese. Use spatula to make 4 (3-inch) holes in hash brown mixture. Carefully break 1 egg into each hole. Sprinkle eggs with salt and pepper.
HASH BROWN BREAKFAST SKILLET - I AM HOMESTEADER
From iamhomesteader.com
5/5 (1)Total Time 1 hr 35 minsCategory BreakfastCalories 311 per serving
CRISPY HASH BROWNS RECIPE - HOW TO MAKE HOMEMADE HASH BROWNS
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Estimated Reading Time 4 mins
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Servings 4Calories 205 per serving
CRISPY CHEESY SKILLET HASH BROWNS - THE TASTY BITE
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CHEESY BACON EGG HASH BROWN SKILLET - JULIE'S EATS & TREATS
From julieseatsandtreats.com
4.4/5 (14)Calories 328 per servingCategory Breakfast
- In a large skillet cook onion in olive oil over medium heat until translucent. Add chopped bacon and heat through about 1 minute.
- Stir in hash browns, salt and pepper. Cook, uncovered, over medium heat 10 minutes or until bottom of hash browns are golden brown. Turn hash browns.
- Cook, covered, on low 8-10 minutes or until eggs are set and potatoes are cooked through. Sprinkle cheese over the top and let stand until melted.
SKILLET HASH BROWNS - MY CASUAL PANTRY
From mycasualpantry.com
Ratings 1Category Breakfast, Side DishesCuisine AmericanTotal Time 35 mins
- Thaw the frozen shredded potatoes. (Alternatively, shred your own potatoes using a coarse grater. Rinse the shredded potatoes and dump them onto a kitchen towel. Squeeze to remove the excess moisture.)
- Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to incorporate the seasonings.
- Preheat a large non-stick skillet over medium heat with a generous drizzle of oil. A cast-iron skillet works well too! Add the potatoes to the skillet and with the back of a spatula, press the potatoes firmly into an even layer. Cook for 15-20 minutes until golden brown and crispy on the bottom.
- To flip the hash browns, place a large plate upside down on top of the skillet. Flip the skillet over, inverting the hash browns onto the plate. Add more oil to the skillet and slide the hash browns back into the skillet. Cook for another 10 minutes until the bottom is golden and crispy.
VEGGIE HASHBROWN SKILLET {VEGAN} - THEVEGLIFE
From theveglife.com
Estimated Reading Time 1 min
- In a skillet on medium high heat, prepare the hashbrowns according to package instructions until golden and crispy. We used frozen.
EGG, HASH BROWN & BACON BREAKFAST SKILLET RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Calories 280 per servingTotal Time 30 mins
- Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
- Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.
- Uncover skillet; create 4 wells in potatoes using back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.
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