Hash Browns Or Rosti Anna Recipes
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
ROESTI SWISS HASHBROWNS
Make and share this Roesti Swiss Hashbrowns recipe from Food.com.
Provided by petlover
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Grate Potatoes using a hand grater.
- Melt 3 Tb butter over medium heat, in an 8" non-stick saute pan, then add grated potatoes. Sprinkle with salt.
- Stir potatoes to coat evenly with butter. Pat the potatoes into a cake about 1" thick. Let cook for 10 minutes. Cover and cook for another 5-10 minutes or until the bottom is golden brown.
- Place a plate over the top of the pan and invert the pancake. Add 1 Tb butter and put the pancake ( uncooked side down) in the pan.
- Cook for 15 minutes, pressing down once or twice to get more of a pancake. Cover and cook for 5 more minutes or until the bottom is golden brown.
- slide pancake onto plate and cut into wedges. Sprinkle with more salt and pepper to taste.
HASH BROWNS (OR ROSTI) ANNA
Breakfast-ellegant and delicious. This is a cake-like dish made with frozen shredded potatoes and butter. Thanks to French Tart for introducing me to Pommes Anna and to Rosti (known to me only as hashbrowns).
Provided by Red_Apple_Guy
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a small cast iron skillet (6" at the bottom, flared to 7.5" at the top and 2" deep) with clarified butter in a 400F oven for 10 minutes.
- Add a layler of potatoes, spray with oil and season lightly.
- Repeat layers.
- Note, this can be done by spreading the potatoes on a cookie sheet and spraying and seasoning at one time.
- Bake for 25 minutes covered (foil works well).
- Bake for 20 more minutes uncovered until browned on bottom of pan and done.
- Invert using a small plate and season the browned bottom (now the top).
- Any size pan can be used. Just fill with potatoes until rounded and then remove the potatoes to follow the receipe steps above.
Nutrition Facts : Calories 121.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.9, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 2.6
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- Peel the potatoes and place them in a large saucepan. Add enough water to to cover, along with ½ tsp salt. Bring to a boil and simmer until the potatoes are just slightly tender, about 6-7 minutes. Drain off the water and let the potatoes rest until cool enough to handle.
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