Best Hungry Mans Hash Browns Recipes

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MAN HASH BROWNS



Man Hash Browns image

Provided by Alton Brown

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 3

4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
Pinch kosher salt
1 tablespoon bacon fat

Steps:

  • Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
  • While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
  • Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

DUTCH OVEN MOUNTAIN MAN BREAKFAST



Dutch Oven Mountain Man Breakfast image

Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!

Provided by Mrs. Mik

Categories     Breakfast and Brunch     Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
  • Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
  • Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 16.5 g, Cholesterol 250.9 mg, Fat 37.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 16.7 g, Sodium 579 mg, Sugar 1.6 g

CLASSIC HASH BROWNS



Classic Hash Browns image

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

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

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 RESTAURANT-STYLE HASH BROWNS



Crispy Restaurant-Style Hash Browns image

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

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

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

HUNGRY MAN BREAKFAST STACK



HUNGRY MAN BREAKFAST STACK image

You probably shouldn't eat this every day of the week, but it's so delicious, you just may wish you could! The tomato slices are optional, but if you have access to fresh homegrown tomatoes, they will put it over the top!

Provided by Teresa G. @sokygal

Categories     Eggs

Number Of Ingredients 10

2 - frozen hash brown potato patties
1/2 tablespoon(s) butter
1 slice(s) american cheese
2 tablespoon(s) shredded extra-sharp cheddar cheese
2 large eggs
1 large breakfast sausage patty, cooked and warm
1-2 slice(s) fresh tomato (optional, but recommended)
- salt & pepper to taste
1 teaspoon(s) chopped fresh chives
1-2 teaspoon(s) real hickory smoked bacon bits

Steps:

  • Gather and prep ingredients; preheat toaster oven.
  • Bake hash brown patties according to package instructions for toaster oven.
  • In the last couple of minutes before hash brown patty is finished baking, melt butter or grease in a small nonstick skillet over medium heat.
  • When hash browns are finished baking, move them together so that they are touching.
  • Place American cheese slice on top; sprinkle with 1/2 of the cheddar cheese; set toaster oven to warm; return patty to oven.
  • Break each egg into prepared skillet; cook over medium/medium-high heat for 1 1/2 minutes; using egg turner, flip eggs over, cook for 30 seconds; remove from heat.
  • Immediately remove hash brown patties from oven and place on serving plate.
  • Place sausage patty on top of the hash browns and cheese; place tomato slices on top of sausage, if using.
  • Slide fried eggs onto patty; sprinkle with salt and/or pepper to taste.
  • Scatter remaining 1 tablespoon cheese over eggs; sprinkle with bacon bits and chives.
  • Garnish as desired; serve immediately.

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