EASY DINNER HASH
This recipe is easily scaled to fit the number of people being served. I use it when it's just my daughter and me home for dinner.
Provided by Crow's Daughter
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
- Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 27.2 g, Cholesterol 100 mg, Fat 46.9 g, Fiber 4.5 g, Protein 23.4 g, SaturatedFat 16.7 g, Sodium 935.6 mg, Sugar 1.5 g
DINER-STYLE HASH
Using frozen potatoes gives you a head start in getting this diner-worthy classic onto the table in a flash.
Provided by Cate O'Malley
Categories Breakfast
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium-high heat. When oil is hot, add onion and mushrooms; cook and stir until onion is softened and slightly caramelized.
- Add frozen potatoes; stir to combine. Cook about 10 minutes or until potatoes are golden brown.
- Add egg whites; cook and stir about 2 minutes or until eggs are fully cooked. Add cheese, salt and pepper.
Nutrition Facts : ServingSize 1 Serving
CRISPY RESTAURANT-STYLE HASH BROWNS
These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.
Provided by Brian
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 30m
Yield 3
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
- Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
- Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 48.3 g, Cholesterol 62 mg, Fat 38.6 g, Fiber 3.4 g, Protein 7.9 g, SaturatedFat 5.3 g, Sodium 34.9 mg, Sugar 2.3 g
CRISPY DINER STYLE HASH BROWNS
Provided by Catherine McCord
Time 10m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash and peel the potatoes, then grate them on the large holes of a box grater.
- Place the shredded potatoes in the center a thin, clean, dish towel. Gather the towel around the potatoes and squeeze as much water out of them as you can.
- Heat the oil in a large skillet over medium heat.
- Add the potatoes and spread out into a thin layer. Sprinkle with salt, and cook for about 4 minutes, until the bottom turns golden brown.
- Flip the potatoes and cook an additional 2-4 minutes on the other side, until golden brown.
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DINER-STYLE ROAST BEEF HASH RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6Estimated Reading Time 8 minsCategory MAINSTotal Time 1 hr
- Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeno in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb. (This can also be done with a meat grinder.) Repeat until all ingredients have been chopped. Place the finished mixture in a large bowl. Sprinkle with chile flakes, oregano and soy sauce, and stir the mixture gently to combine.
- Prepare the hash in batches: Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat. Spoon a batch of hash into the pan and spread it out to a thickness of one-half- to three-fourths-inch thick, covering the bottom of the skillet. Cook hash, stirring very little, until the bottom has crisped and browned, 6 to 8 minutes. Scrape the crusty bits from the bottom and turn the mixture to allow other parts to brown. Taste and season as desired with salt and pepper. Cook for an additional 5 to 8 minutes, until there are plenty of crispy bits, then turn again. Remove hash from skillet and begin another batch.
- Repeat until all the hash has been cooked. (You may keep the finished batches warm on a platter placed in a 300-degree oven as you work.) Serve alone with Tabasco or ketchup or garnished with a fried egg.
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