CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS
Provided by Geoffrey Zakarian
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
- On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
- In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
- In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
- Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.
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
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
CRISPY HASH BROWNS
Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.
Provided by Rōze Traore
Categories brunch, dinner, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
- While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
- Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
- Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
- Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
- Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
- Garnish with chives and serve with crème fraîche.
More about "crispy hash browns with smoky sauce recipes"
THE BEST CRISPY HASH BROWNS (RESTAURANT-STYLE!)
From minimalistbaker.com
5/5 (7)Calories 225 per servingCategory Breakfast, Side
- Rinse and scrub potatoes (no need to peel yet). For any potatoes that are larger than 2 inches wide or 3 ½ inches long, cut in half widthwise. Set aside.
- Place a colander in the sink so that it’s ready when time to drain and rinse the potatoes. This is important because small variations in cook time can lead to mushy hash browns or a raw potato taste.
- Fill a large pot with ~1/2-inch of water (for us that was ~3 cups or 710 ml). Place a steamer basket over the water and position it so that you can see the water on the sides of the basket. Do not add potatoes yet.
- Bring water to a boil over high heat. Once boiling, place the unpeeled potatoes in the steamer basket. It’s okay if the steamer basket fully covers the water at this point.
DELICIOUS CRISPY HASH BROWNS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (72)Calories 211 per servingCategory Breakfast
- Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
- Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
- In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
THE SECRET TO VERY CRISPY HASH BROWNS | TASTE
From tastecooking.com
CRISPY HASH BROWNS RECIPE (DINER-STYLE!) - SIMPLY RECIPES
From simplyrecipes.com
THE BEST CRISPY HASH BROWNS (VIDEO)
From natashaskitchen.com
HOMEMADE CRISPY HASH BROWNS - DAMN DELICIOUS
From damndelicious.net
4.8/5 (9)Total Time 35 minsServings 4
CRISPY HASH BROWNS - 30 MINUTES MEALS
From 30minutesmeals.com
BEST CRISPY HASH BROWNS RECIPE — HOW TO MAKE CRISPY HASH …
From delish.com
THESE BREAKFAST SANDWICHES DITCH THE BREAD FOR CRISPY HASH BROWNS
From thekitchn.com
CRISPY SHRIMP WITH SMOKY PIQUILLO PEPPER SAUCE RECIPE - TODAY
From today.com
THIS GENIUS BREAKFAST LASAGNA IS THE BEST USE OF HASH BROWN …
From allrecipes.com
CRISPY HASH BROWNS RECIPE - HOW TO MAKE HOMEMADE HASH BROWNS
From thepioneerwoman.com
SKILLET HASH BROWNS WITH SMOKED SALMON RECIPE - REAL SIMPLE
From realsimple.com
HOW TO MAKE CRISPY HASH BROWNS (SPICY ASIAN STYLE)
From wenthere8this.com
CRISPY HASH BROWNS WITH SMOKY SAUCE – RECIPES NETWORK
From recipenet.org
CRISPY HASH BROWNS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
DINER-STYLE CRISPY HASH BROWNS RECIPE - THE DAILY MEAL
From thedailymeal.com
CRISPY HASH BROWNS WITH SMOKY SAUCE | PUNCHFORK
From punchfork.com
BEST BREAKFAST PIZZA RECIPE - HOW TO MAKE BREAKFAST PIZZA
From thepioneerwoman.com
RECIPE: SMOKY BAKED HASH BROWNS | KITCHN
From thekitchn.com
CAPELLINI WITH SPICY TOMATO CRAB SAUCE RECIPE - TODAY
From today.com
THE BEST CRISPY HASH BROWNS - JUST A TASTE
From justataste.com
KOREAN SHORT RIB (GALBI) SKEWERS RECIPE - TODAY
From today.com
CRISPY HASH BROWNS WITH SMOKY SAUCE RECIPE | DAPHNE BROGDON
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love