Fried Hashrowns With Olive Oil Milk Onions Recipes
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
SHEET PAN HASH BROWNS
These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.
Provided by lutzflcat
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
- Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
- Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g
FRIED HASHROWNS WITH OLIVE OIL, MILK & ONIONS
You must use olive oil and evaporated milk only. The hashbrowns will be brown on each side but almost a rich scalloped potato taste in the middle.. It is very simple with these four ingredients and paprika and salt and pepper. The potatoes seem to brown evenly and the flavor is distributed throughout the dish by mixing in a bowl before frying.
Provided by Montana Heart Song
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If the hashbrown potatoes are frozen, thaw.
- In large mixing bowl, add the potatoes.
- Add the olive oil,dried chopped onions and 2 tsps paprika.into the potatoes.
- Mix well.
- Then add the evaporated milk. Mix again.
- Place a large non-stick skillet on medium high heat.
- Pour the potato mixture into the skillet and flatten the top with a spatula.
- Sprinkle with salt and pepper.
- Cook 4-5 minutes on medium high heat.
- Start turning in sections so the browned portiona are now on top,.
- Flatten the top with your spatula.
- Sprinkle with salt and pepper.
- Cook another 4 minutes, medium heat.
- Take off the heat, let set about 5 minutes. Cut in pie wedges.
- Serve with a salad for a meatless meal or serve with poultry, fish, beef or eggs. (I have counted the set time in the cooking time.).
Nutrition Facts : Calories 468, Fat 31.6, SaturatedFat 9.2, Cholesterol 6.1, Sodium 72.3, Carbohydrate 44.5, Fiber 3.6, Sugar 3.2, Protein 6.3
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