Best Hash Browns With Parsley And Garlic Recipes

STOVE TOP HASHBROWN CASSEROLE

Steps:

• Heat olive oil in a large pan over medium high heat.
• Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
• Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
• Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
• Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.

CHEESY GARLIC HASH BROWNS HOMEMADE

Steps:

• Heat one inch of salted water to boiling in a 3 quart saucepan.
• Add potatoes and cover.
• Heat to boiling and reduce heat.
• Simmer for 10 minutes or until fork tender.
• Drain and cool.
• Shred potatoes and mix with onion, parsley and garlic.
• Over medium heat, fry 2 tbl of the butter in a 10 inch skillet until melted.
• Spread potato mixture evenly in skillet and cook for about 7 minutes or until bottom is brown.
• Place a large plate over skillet and invert potato patty onto plate.
• Melt remaining 2 tbl butter in saucepan and slide potato patty, cooked side up, into skillet.
• Cook for another 7 minutes or until bottom is brown and crispy.
• Sprinkle with cheese and allow to melt before serving.

CRISPY HASH BROWNS WITH SMOKY SAUCE

Steps:

• Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
• For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
• In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
• Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

ONION-GARLIC HASH BROWNS

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onion and peppers. Cook and stir until crisp-tender. Add garlic; cook 1 minute longer. Stir in hash browns, salt, pepper and, if desired, pepper sauce., Transfer to a 5-qt. slow cooker coated with cooking spray. Cook, covered, 3-4 hours or until heated through. Sprinkle with parsley just before serving.