Spiralizer Hash Browns Recipes
SPIRALIZED BAKED HASH BROWNS
Crispy, golden hash browns are always irresistible, but difficult to get right when serving a crowd. Make easy work of the task by spiralizing instead of shredding your spuds, and bake the resulting strands in the oven to get the perfect results every time.
Provided by Hannah Kaminsky
Categories Sides
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C). Rinse potatoes in cold water to remove some of the excess starch; gently blot dry with a paper towel. Toss potatoes with onion, coconut oil, salt, and pepper in a bowl to coat; transfer to a large baking pan and spread into an even layer. Bake in preheated oven, rotating pan every 15 minutes, golden brown on top, about 45 minutes; season with additional salt to serve.
SPIRALIZER HASH BROWNS
When you use a spiralizer instead of a grater to make hash brown potatoes, you get even more of those lovely crisped brown bits (the whole reason we love hash browns in the first place).
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Using a spiralizer, shave the potatoes into ribbons. Add them to a large bowl, along with the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to combine.
- Heat the oil in a large nonstick skillet over medium heat. Scoop the potato mixture into 4 piles (about 1/3 cup each). Flatten with a spatula and cook, rotating and pressing the hash browns down a few times, until the bottoms are golden brown, about 5 minutes. Carefully flip and cook until the bottoms are golden brown, about 5 minutes more. Slide onto a serving platter or place on a baking sheet lined with a cooling rack and keep warm in the oven at 200 degree F. Repeat with the remaining potato mixture, adding more oil if necessary.
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
Steps:
- In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
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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