Hash Browns Surprise Recipes

Steps:

• Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
• Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
• Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

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.

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

Steps:

• Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes.
• Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges.

Steps:

• In a heavy medium saute pan, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Spread the potatoes in an even layer in the saute pan, pressing down on them slightly with a spatula. Season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Pour 1 tablespoon of the melted butter over the top of the potatoes.
• Place a large plate over the pan and invert the potatoes onto the plate. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan, slide the potatoes back in, and brown on the other side, about 5 minutes more. Season with salt and pepper and slide onto a platter. Serve immediately.

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.

Steps:

• Mix together first 5 ingredients.
• Pour into greased 9x13 pan.
• Mix crushed corn flakes with melted butter.
• Put on top of hash brown mixture.
• Bake at 350 for 1 hour.