Best Perfect Hash Browns Sara Moulton Recipes

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PERFECT HASH BROWNS - SARA MOULTON



Perfect Hash Browns - Sara Moulton image

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

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons vegetable oil

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



Perfect Hash Browns image

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

1 1/4 pounds russet potatoes (about 2 smallish-medium potatoes), peeled
1 small yellow onion, peeled
Kosher salt
Freshly ground pepper
3 tablespoons bacon fat or vegetable oil, plus more if needed
2 tablespoons unsalted butter
Hot sauce or ketchup (optional)

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



Perfect Homemade Hash Browns image

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

1 lb medium-sized russet potato, peeled but left whole (I like to use older potatoes)
4 tablespoons vegetable oil
2 tablespoons butter
salt and pepper

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

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

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

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