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
BUTTERNUT HASHBROWNS MY WAY
I just love Butternut squash, it's my very favorite, I've used it for so many delicious recipes, and this is just one...my family loves these hash browns and I hope you do as well... Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- Peel your squash with a knife or potato peeler. Cut in half and take out the seeds - (can save and roast them if you like). I used my mandolin to julienne or can use food processor. Have also used a grater.
- In a large skillet -Pour enough oil or bacon grease into skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Add the onions, and cook roughly 3 minutes, stirring occasional. Now, add the squash tossing a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Continue cooking until cooked through and somewhat caramelized.
- Add in the brown sugar or syrup - Flip and stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper. If using bacon, add now and serve immediately. These go great with eggs or great as a side dish with basically any meat entree.
EMILY'S FAMOUS HASH BROWNS
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
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
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
BUTTERNUT SQUASH HASH BROWNS
Steps:
- Peel the squash. Deseed with a spoon. Grate with a cheese grater. Optional. You can leech some of the moisture of the squash. Salt the grated squash and mix. Let sit for a few minutes then squeeze out the excess moisture with hands. I didn't try this for this particular recipe, it wasn't necessary, but I do it with potato hash browns sometimes. Scramble the egg. Mix the egg with the squash. Season with pepper. Heat the vegetable oil to med-high in a shallow frying pan. Form the mix into palm-sized patties. Fry until golden brown on each side. Optional. Dust hash browns with a little brown sugar. I haven't tried this yet, but next time I'm gonna top the patties with caramelized onions.
BOURBON-BUTTERNUT BREAKFAST HASH
Wake up those taste buds with a sweet and savory breakfast hash. Brown sugar bourbon is the secret ingredient to this simple roasted hash served with a fried egg on top.
Provided by Chef Mo
Categories Breakfast and Brunch
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 31.6 g, Cholesterol 186 mg, Fat 12.1 g, Fiber 5.7 g, Protein 9.3 g, SaturatedFat 2.6 g, Sodium 275.7 mg, Sugar 7.2 g
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