Best Hh Butternut Hash Browns Recipes

Hash Browns image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 5

6 tablespoons unsalted butter
4 medium russet potatoes (about 2 pounds)
Kosher salt and freshly ground pepper
1/2 teaspoon paprika
1/4 cup heavy cream

Steps:

Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

Butternut Hashbrowns My Way image

Provided by Cassie * @1lovetocook1x

Number Of Ingredients 6

1 - butternut squash - peeled and julienne
olive oil - or bacon grease ( what i use) - more as needed
red - onion, minced
1 tablespoon(s) maple syrup or brown sugar or to taste
kosher - salt & pepper to taste
4 slice(s) crisp bacon crumbled - optional - i didn't use this time

Steps:

Peel your squash with a knife or potato peeler. Cut in half and take out the seeds - (can save and roast them if you like). I used my mandolin to julienne or can use food processor. Have also used a grater.
In a large skillet -Pour enough oil or bacon grease into skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Add the onions, and cook roughly 3 minutes, stirring occasional. Now, add the squash tossing a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Continue cooking until cooked through and somewhat caramelized.
Add in the brown sugar or syrup - Flip and stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper. If using bacon, add now and serve immediately. These go great with eggs or great as a side dish with basically any meat entree.