Hh Butternut Hash Browns Recipes

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:

• 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.

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:

• Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
• Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
• Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
• Add mixture to the pan and cook for 3 minutes.
• Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
• Season to taste with more salt and pepper.
• Optional toppings: Ketchup, salsa, etc.

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

Steps:

• Preheat oven to 375 degrees F.
• Butter a 9 by 13 inch pan. In a large bowl, mix the oatmeal, brown sugar, butter, vanilla and corn syrup. Spread the mixture into the prepared pan and bake 15 minutes. Cool for 10 minutes. Cut into bars.
• For the Frosting: Combine chocolate chips and peanut butter in a double boiler and melt. Mix well. Spread on baked and cooled cookie bars. Refrigerate until frosting hardens.

Steps:

• Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
• Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
• Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
• Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.

Steps:

• Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed. Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper. Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook for another 2 minutes or so (until mixture is thoroughly cooked and browned). Season to taste with more salt and pepper. If you like, top off with one or more of the optional toppings (everything tastes good topped with these things!). Enjoy!