PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
PERFECT HOMEMADE HASH BROWNS
They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!
Provided by EdsGirlAngie
Categories Breakfast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
- When potatoes are cool enough to handle, grate them with a coarse grater.
- In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
- Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
- Serve immediately.
Nutrition Facts : Calories 344.7, Fat 25.9, SaturatedFat 7.2, Cholesterol 20.4, Sodium 76.7, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1
PERFECT HASH BROWNS - SARA MOULTON
This recipe is courtesy of Sarah Moulton from The Food Network. Cooking the potatoes the day before, makes for quick cooking the next morning.
Provided by Juenessa
Categories Breakfast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes well and dry with paper towels.
- Poke several holes in them with a skewer to allow steam to escape.
- Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
- Allow the potatoes to cool to room temperature.
- Refrigerate in a plastic bag with a resealable closure overnight.
- Peel the potatoes and cut into 1/3-inch dice.
- Melt the butter in a large skillet over medium heat and add the onion.
- Cook, stirring often, until softened, about 5 minutes.
- Season with salt and pepper.
- Use a slotted spoon to transfer the onion to a small bowl.
- Add the vegetable oil to the skillet and heat until almost smoking.
- Add the potatoes and leave to form a crisp crust.
- Do not disturb the potatoes until the crust is formed, about 5 minutes.
- Check to see if a crust has formed; if so, give a quick stir.
- If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
- With a spatula, turn over large chunks of the crusted potatoes.
- Season with salt and pepper and continue cooking until golden brown.
- Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
- Serve hot.
- **Cook time does not include refrigerating the cooled potatoes overnight.
Nutrition Facts : Calories 264.6, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 12.7, Carbohydrate 35, Fiber 4.4, Sugar 2.6, Protein 4
PERFECT HASH BROWNS
Add cup of grated cheese added to the grated potatoes before frying & potatoes end up with a flavorful golden crust with a bit of cheese.
Provided by Nancy Schimunek
Categories Potatoes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Peel potatoes and coarsely grate them. Rinse them in a strainer with cold water. Then using a potato ricer compress the water from the potatoes (do not force potatoes through). You may also wring the potatoes in a cloth towel and then pat them dry.
- 2. In a two-quart bowl, combine the potatoes, onions, and salt and pepper (if using cheese add now). Toss the potatoes to evenly distribute the ingredients .
- 3. In a ten-inch frying pan (nonstick works best), melt the butter over medium-high heat. When it is bubbly, add the potatoes and reduce the heat to medium low. Press the potatoes evenly with a large spatula. They should be no more than a half-inch thick. Cook for ten minutes. Then with a spatula, cut the hash browns evenly in to four wedges for easy turning. Turn them over and cook the other side for another seven or eight minutes until the potatoes are tender. Serve hot.
PERFECT HASH BROWNS RECIPE
Ingredients included in this recipe are bags Ore Ida Hash Browns (Southern Style Cubed), pts. heavy whipping cream, butter.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Put hash browns in an extra large Pyrex. Pour heavy whipping cream on top. Dot with butter patties. Sprinkle seasoning salt on top. Bake at 375° for 45 minutes to 1 hour uncovered.
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