Homemade Hash Browns With Smoked Ham Recipes

Steps:

• Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
• Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

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:

• Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
• When potatoes are cool enough to handle, grate them with a coarse grater.
• In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
• Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
• 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:

• Place the diced potatoes in a large pot, cover with water and a generous sprinkling of salt, and bring to a boil. Lower the heat, and simmer until the potatoes are almost tender, 8 to 10 minutes. Drain the potatoes in a colander, and cool slightly.
• Heat the shortening in a large skillet (preferably cast-iron) over high heat. Add the ham, and cook, stirring occasionally, until it begins to brown and crisp, about 3 minutes. Using a slotted spoon, transfer the ham to a plate lined with paper towels to drain. Add the onion to the skillet, and sauté until pale golden, about 3 minutes. Add the potatoes, thyme, the 1/2 teaspoon of salt, the black pepper, and cayenne and cook until the potatoes begin to color and crisp on the bottom, about 4 minutes (shake the pan occasionally, if necessary, to keep the potatoes from burning). Using a slotted metal spatula, turn the potatoes (don't stir them with a wooden spoon or you will mash them), and continue cooking until they are browned, about 4 minutes more. Taste for seasonings and serve immediately, while the potatoes are still hot.