Perfect Hash Browns Recipes

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:

• 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:

• 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).

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:

• 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.