PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
PERFECT HASH BROWNS - SARA MOULTON
This recipe is courtesy of Sarah Moulton from The Food Network. Cooking the potatoes the day before, makes for quick cooking the next morning.
Provided by Juenessa
Categories Breakfast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes well and dry with paper towels.
- Poke several holes in them with a skewer to allow steam to escape.
- Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
- Allow the potatoes to cool to room temperature.
- Refrigerate in a plastic bag with a resealable closure overnight.
- Peel the potatoes and cut into 1/3-inch dice.
- Melt the butter in a large skillet over medium heat and add the onion.
- Cook, stirring often, until softened, about 5 minutes.
- Season with salt and pepper.
- Use a slotted spoon to transfer the onion to a small bowl.
- Add the vegetable oil to the skillet and heat until almost smoking.
- Add the potatoes and leave to form a crisp crust.
- Do not disturb the potatoes until the crust is formed, about 5 minutes.
- Check to see if a crust has formed; if so, give a quick stir.
- If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
- With a spatula, turn over large chunks of the crusted potatoes.
- Season with salt and pepper and continue cooking until golden brown.
- Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
- Serve hot.
- **Cook time does not include refrigerating the cooled potatoes overnight.
Nutrition Facts : Calories 264.6, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 12.7, Carbohydrate 35, Fiber 4.4, Sugar 2.6, Protein 4
HASH BROWNS
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.
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
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Author Dawn PerryPublished Mar 26, 2015Estimated Reading Time 3 mins
- Shred the potatoes. A box grater works, but ideally you still know where you put the shredding disc attachment for your food processor. Use that. It creates longer, more uniform strands and, believe it or not, that itsy bit more of surface area makes a difference once you add the potatoes to the pan.
- Rinse the potatoes. And I'm not talking about just rinsing. We want you to soak the potatoes in water, like really slosh them around to release some starch.
- Dry the potatoes. Squeeze. Toss them around. Then squeeze again. WITH ALL OF YOUR MIGHT. This is the difference between crispy and soggy hash browns.
- Season the potatoes. Remember, like all starches, potatoes need a decent amount of seasoning. Use the full teaspoon of kosher salt we suggest (half that if you're using table salt).
- Clarify the butter. Melting the butter and skimming off the milk solids (just real quick—it doesn't actually need to be perfect for this) means you get to cook the potatoes in butter—hurray!—
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