Crispy Hash Browns With Smoky Sauce Recipes

CRISPY HASH BROWN

Steps:

• Heat 3 Tbsp of oil in a large frying pan on medium high heat.
• While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
• When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

EASY CRISPY HASH BROWNS (1 INGREDIENT & OIL-FREE)

Steps:

• You can peel the potatoes first, which is what I do for this recipe.
• If you don't peel your potatoes, scrub the potatoes clean first and rinse them.
• Preheat your griddle or oven.
• Take out your food processor or grater. Grate the potatoes with the biggest grate disc or on a large-holed cheese grater.
• In a sieve, rinse the grated potato well under running water. Drain and shake out any excess water.
• If you flavor the grated potatoes, transfer the grated potatoes to a bowl and toss it with garlic powder, onion powder and any other spices/herbs you like.
• Spread the potatoes over the griddle in an even (not too thin) layer. Let the potatoes roast for 20 minutes in the griddle. After that start checking every 5 minutes to see if your hash browns are ready (crispy and golden brown). Total grilling time is about 20-30 minutes.
• When done, serve the hash browns warm with some stir-fried vegetables or fresh greens.

CRISPY SHRIMP BUNDLES WITH A SMOKEY DIPPING SAUCE

Steps:

• Mix all the smokey sauce ingredients together place in a serving bowl, Chill to meld flavors while preparing the shrimp.
• Mix the hash browns, egg, flour and salt together.
• Time to play with your food!.
• Mold the mixture over each shrimp. and place on a sheet pan. Chill 1 hour.
• Pour 2 inches of peanut oil to 350 degrees and cook bundles till golden brown.
• Drain on paper towels and season with salt.
• Place on a platter with smokey sauce and enjoy.

CRISPY HASH BROWNS WITH SMOKY SAUCE

Steps:

• Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
• For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
• In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
• Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.