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.
TRADITIONAL CRAB CAKES '21' CLUB
Categories Appetizer Sauté Mayonnaise Crab Bell Pepper Jalapeño Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings or 4 main-course servings
Number Of Ingredients 14
Steps:
- In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
- In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
- With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
- Preheat oven to 375°F.
- In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
- Serve crab cakes with mayonnaise.
TRADITIONAL HASH BROWNS `21' CLUB
Categories Onion Potato Breakfast Side Bake Sauté Kid-Friendly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat oven to 350°F.
- In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
- Sprinkle hash browns with pepper and salt to taste and cut into wedges.
TRADITIONAL SUNSET SALAD '21' CLUB
Categories Salad Beef Chicken Leafy Green Quick & Easy Lunch Bacon Fall Cabbage Watercress Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course or light main course
Number Of Ingredients 14
Steps:
- To make the salad:
- In a large bowl combine all ingredients and toss to coat salad with dressing.
- To make the dressing:
- In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
- Make about 1 cup.
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
TRADITIONAL SENEGALESE SOUP '21' CLUB
Steps:
- Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
- Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
- Garnish each serving with about 1/2 teaspoon chutney.
CLUB 21 CHICKEN HASH
Make and share this Club 21 Chicken Hash recipe from Food.com.
Provided by Bliss
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy medium saucepan with ovenproof handle.
- Blend in flour until smooth.
- Gradually stir in milk until smooth and thickened.
- Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
- Cover and bake at 300F, 1 1/2 hours.
- Strain sauce.
- Stir in half and half, sherry and chicken.
- Heat over low heat until heated through.
- Adjust seasonings.
- Add small amount of hot sauce to egg yolks.
- Return yolk mixture to saucepan.
- Heat, stirring until slightly thickened.
- Do not boil.
- Serve hot over toast, waffle, baked potato shell or wild rice.
- Makes 4 servings.
Nutrition Facts : Calories 386.7, Fat 20.4, SaturatedFat 10.6, Cholesterol 190.4, Sodium 175.7, Carbohydrate 12.4, Fiber 0.1, Sugar 0.7, Protein 24.1
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
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.
CRISPY RESTAURANT-STYLE HASH BROWNS
These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.
Provided by Brian
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 30m
Yield 3
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
- Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
- Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 48.3 g, Cholesterol 62 mg, Fat 38.6 g, Fiber 3.4 g, Protein 7.9 g, SaturatedFat 5.3 g, Sodium 34.9 mg, Sugar 2.3 g
CHICKEN HASH 21 CLUB RECIPE
Provided by Gigi-2
Number Of Ingredients 7
Steps:
- In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well. Béchamel Sauce: 2 TBS. butter 2 TBS. flour 2 cups milk ¼ tsp. white pepper Dash each of Tabasco sauce and Worcestershire sauce. Make as you would a cream sauce. Makes 1-1/2 cups
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