Best Spiralizer Hash Browns Recipes

Golden Hash Browns image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 6

3 medium Yukon gold potatoes, scrubbed (about 1 pound)
2 scallions, chopped
Pinch cayenne pepper
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes.
Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges.

Atomic Hash Browns image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
1 teaspoon granulated garlic
1 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly cracked black pepper
2 tablespoons butter
2 tablespoons olive oil

Steps:

Heat a 12-inch nonstick skillet over medium heat.
Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
Slide onto a cutting board and cut into wedges to serve.

Neely's Homemade Hash Browns image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 6

2 pounds russet potatoes, peeled and cubed
1/2 Vidalia onion
3 tablespoons freshly chopped chives, plus more for garnish
5 slices Canadian bacon, finely chopped
Salt and freshly ground black pepper
2 tablespoons butter, divided

Steps:

Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.
In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. Season with salt and pepper, to taste, and mix thoroughly together.
Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.