Best Homestyle Hash Recipes

EMILY'S FAMOUS HASH BROWNS

Emily's Famous Hash Browns image

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

Ingredients

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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

DELUXE CORNED BEEF HASH

Deluxe Corned Beef Hash image

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories Breakfast and Brunch Potatoes

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

HOME-STYLE HASH BROWNS

Home-Style Hash Browns image

Crispy hash browns made in the oven? Who needs to slave over a hot burner!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 medium bell pepper, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 bag (1 pound 4 ounces) refrigerated shredded hash brown potatoes
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine, melted
1 tablespoon vegetable oil
Additional grated Parmesan cheese, if desired

Steps:

Heat oven to 325°F. Mix bell pepper, onion, potatoes, 2 tablespoons cheese, the salt and pepper in large bowl.
Pour butter and oil into rectangular pan, 13x9x2 inches. Tilt pan to coat the bottom. Spread potato mixture in pan.
Bake uncovered about 35 minutes. Run a spatula under edge of potato mixture; turn potato mixture over to other side. Bake uncovered about 5 minutes longer or until golden brown. Sprinkle with additional cheese before serving.

Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

HOMESTYLE HASH

Homestyle Hash image

Make and share this Homestyle Hash recipe from Food.com.

Provided by That is Dr House to

Categories Breakfast

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup textured vegetable protein
1 tablespoon ketchup
7/8 cup boiling water
20 ounces shredded potatoes or 4 large potatoes, peeled grated
1 tablespoon oil
1/2 cup onion, chopped
2 tablespoons parsley, chopped finely

Steps:

Mix the first three ingredients and let stand 10 minutes.
Heat a large skillet and add the oil. Then over med high heat saute the TVP with the onion.
Then mix the TVP and the potatoes. If needed add a bit more oil, about 1 to 2 tbs, to the hot skillet.
Pat mix into an even layer, reduce heat and cook 10 to 15 minutes. Turn over carefully and cook other side. Sometimes it is easier to cut the hash into 4 wedges to turn.
sprinkle with parsley and cut into wedges to serve.
Note if you grate your own potatoes make sure they are long thin strands.

Nutrition Facts : Calories 101.2, Fat 2.4, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 18.6, Fiber 2.3, Sugar 1.9, Protein 2.1