Hash Browns Crispy Recipes

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CRISPY HASH BROWN



Crispy Hash Brown image

Make and share this Crispy Hash Brown recipe from Food.com.

Provided by Shesbittersweet

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

3 tablespoons olive oil, canola oil or 3 tablespoons grapeseed oil
1 lb russet baking potatoes, peeled and grated
salt and pepper

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.

CRISPY HASH BROWNS



Crispy Hash Browns image

This simple recipe for hash brown potatoes can be enjoyed with any meal and is made from shredded potatoes cooked in hot butter and oil until crispy.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch     Side Dish

Time 35m

Yield 4

Number Of Ingredients 3

2 pounds russet potatoes (boiled until still a little al dente , cooled, and peeled)
2 ounces oil (or clarified butter or a mixture of the two)
Salt and pepper (to taste)

Steps:

  • Gather the ingredients.
  • Use the grater attachment of a food processor or a hand grater to shred the cooked and cooled potatoes.​
  • Heat your griddle or skillet over high heat and add the oil and/or clarified butter.​
  • Add the shredded potatoes and flatten them against the griddle or skillet.​
  • When the potatoes are browned on the bottom (about 10 minutes, but don't let them burn), flip them over and brown the other side until very crispy.
  • Season the hash browns with salt and pepper and serve hot. Enjoy.

Nutrition Facts : Calories 346 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 106 mg, Sugar 2 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRISPY RESTAURANT-STYLE HASH BROWNS



Crispy Restaurant-Style Hash Browns image

These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.

Provided by Brian

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 30m

Yield 3

Number Of Ingredients 6

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

Steps:

  • Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
  • Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
  • Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

Nutrition Facts : Calories 561.5 calories, Carbohydrate 48.3 g, Cholesterol 62 mg, Fat 38.6 g, Fiber 3.4 g, Protein 7.9 g, SaturatedFat 5.3 g, Sodium 34.9 mg, Sugar 2.3 g

CRISPY HASHBROWNS



Crispy Hashbrowns image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

2 tablespoons vegetable oil
1 tablespoon butter
3/4 cup frozen shredded potatoes
Kosher salt and freshly ground black pepper

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.

CRISPY HOMEMADE HASH BROWNS



Crispy Homemade Hash Browns image

We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.

Provided by Scoutie

Categories     Breakfast

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes
1/2 vidalia onion
5 slices thick bacon or 5 slices Canadian bacon, finely chopped
salt & freshly ground black pepper
2 tablespoons butter, divided
2 garlic cloves, finely minced (optional)
1/3 cup sharp cheddar cheese, grated (optional)
3 tablespoons freshly chopped chives (to garnish, optional) (optional) or 3 tablespoons green onions (to garnish) (optional)

Steps:

  • Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
  • Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
  • Cook the bacon, but not too crisp, as it will cook with the potatoes.
  • In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
  • Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
  • Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
  • Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
  • Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
  • Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
  • Transfer to a serving platter and garnish with chopped onions or chives if using.
  • Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.

CLASSIC HASH BROWNS



Classic Hash Browns image

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

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

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

FANCY HASH BROWN RECIPE BY TASTY



Fancy Hash Brown Recipe by Tasty image

Inspired by Swiss rösti, this golden, crispy hash brown becomes a canvas for anything your heart desires. Go full-on fancy with high-end ingredients like crème fraîche and trout roe, or keep it simple with a fried egg.

Provided by Amanda Berrill

Categories     Sides

Time 15m

Yield 1 serving

Number Of Ingredients 9

12 oz medium russet potato, scrubbed
2 tablespoons ghee, clarified butter
½ teaspoon kosher salt
freshly cracked pepper, to taste
fresh chive, sliced
fresh dill frond
crème fraîche
salmon or trout roe
lemon wedge

Steps:

  • Using a food processor fitted with the large grater attachment (or the large holes on a box grated), shred the potato. Transfer to a medium bowl and toss with the salt, then let sit for about 5 minutes to draw out excess moisture.
  • Transfer the shredded potato to a clean, lint-free kitchen towel and wring out as much moisture as possible. Wipe out the bowl, then the potato to the bowl and season with pepper. Use your fingers to separate the shreds into a fluffy pile.
  • Heat a 6-inch cast iron skillet over medium heat until very hot. Line a wire rack or plate with paper towels and set nearby.
  • Once the skillet is very hot, add 1 tablespoon of ghee and swirl to coat the pan. Carefully transfer the potato shreds to the skillet and use a spatula to gently pat down into a uniform circle. Cook for 3-5 minutes, until the bottom is a deep golden brown and crispy. Set a plate upside-down over the skillet, place your hand on top to hold it in place, and carefully flip the skillet upside down to release the hash brown from the pan. (Be careful, the skillet will be very hot!)
  • Return the skillet to the heat, then add the remaining tablespoon of ghee. Let the ghee warm for about 30 seconds, then slide the hash brown, uncooked side down, back into the skillet. Cook for another 3-5 minutes, until golden brown, then remove from the skillet and place on the paper towels to drain.
  • Let the hash brown cool for a few minutes, before topping with a generous dollop of crème fraîche, smoked salmon, chives, dill, and roe. Finish with a squeeze of lemon and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams

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