Best Sunday Morning Hash Browns Potatoes Homemade Recipes

CLASSIC HASH BROWNS

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.

HASH BROWN POTATOES

Steps:

• Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
• Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
• Remove from the pan and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.

SUNDAY MORNING HASH BROWNS POTATOES - HOMEMADE

Steps:

• In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
• Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
• Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
• Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.

SUNDAY MORNING HASH BROWNS

Steps:

• In large pot of boiling water, cook potatoes 25 minutes, or until tender, but not falling apart. Drain. When cool enough to handle, peel and cut into 1/2-inch cubes.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion, potatoes, salt, and pepper and cook, stirring frequently, 10 minutes, or until onion is golden brown.
• Add remaining 1 tablespoon oil and bell peppers and cover. Cook, stirring frequently, 10 minutes, or until peppers are tender. Remove cover and cook 5 minutes more, or until potatoes are golden brown and crusty on edges. Serve hot.