Best Quick Hash Browns Recipes

QUICK HASH BROWNS

Steps:

• The number of potatoes simply depends upon the number of people you are feeding.
• Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
• While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
• When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
• Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
• (I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.).
• NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.

EMILY'S FAMOUS HASH BROWNS

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.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.