123hashbrownspiek Recipes

CLASSIC HASH BROWNS

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.

PERFECT HASH BROWNS

Steps:

• Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
• Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
• In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
• Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

VERY EASY HASH BROWN

Steps:

• Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
• Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
• Try to squeeze all the juice from the potatoes with a towel.
• Flavor with salt and pepper according to taste.
• Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
• On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
• Turn it over when golden brown and it's done when both sides are golden and crispy.

HASH BROWNS

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.

CRISPY HASHBROWNS

Steps:

• Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.

QUICK HASH BROWNS

Steps:

• The number of potatoes simply depends upon the number of people you are feeding.
• Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
• While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
• When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
• Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
• (I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.).
• NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.