Hash Browns Tyler Florence Recipes

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HASH BROWNS - TYLER FLORENCE



Hash Browns - Tyler Florence image

This is a recipe from Tyler's Ultimate tv show, from Food Network, I haven't tried it yet but wanted to post for use later.

Provided by Cricketcanada

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs russet potatoes
1 cup bacon, chopped
1 medium shallot, sliced
1 egg white
4 green onions, roughly chopped
2 sprigs thyme, leaves picked
kosher salt & freshly ground black pepper
extra virgin olive oil
2 tablespoons chopped flat leaf parsley

Steps:

  • Preheat oven to 425 degrees F.
  • Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes. Place in a kitchen towel and squeeze dry.
  • Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

Nutrition Facts : Calories 142.6, Fat 0.2, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 31.4, Fiber 4.2, Sugar 1.8, Protein 4.7

TYLER'S ULTIMATE MEATLOAF



Tyler's Ultimate Meatloaf image

From the FoodTV show Tyler's Ultimate. I watched him make this the other day and it really looked amazing. The relish really seemed to moisten it and it looked good enough to eat on it's own. Posting for myself, but would love to hear from anyone who's tried it.

Provided by Dave in Alpharetta

Categories     Pork

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

extra virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12 ounce) bottle ketchup
1 tablespoon Worcestershire sauce
sea salt
fresh ground black pepper
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 lbs ground beef
1 lb ground pork
3 eggs
2 sprigs fresh thyme
salt
pepper
3 -4 slices bacon

Steps:

  • Preheat the oven to 350°F.
  • Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes.
  • Add red peppers and cook them for a couple of minutes until soft. Add tomatoes.
  • Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
  • Simmer relish for 5 minutes then remove from the heat.
  • Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
  • In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
  • Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
  • Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches).
  • Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then lay the bacon across the top lengthwise.
  • Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm, rotating the meatloaf periodically to ensure even browning.
  • Remove the meatloaf from oven and let it cool a bit before slicing.

CHICKEN FRANCESE



Chicken Francese image

This is a Tyler Florence recipe that is a very simple and easy dish that makes people think you are a gourmet cook.

Provided by Luby Luby Luby

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts (4)
all-purpose flour, for dredging
kosher salt
fresh ground black pepper, to taste
4 large eggs
3 tablespoons water
1/4 cup extra virgin olive oil
1/2 lemon, with rind cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juice of
2 tablespoons unsalted butter
1/4 cup chopped flat leaf parsley

Steps:

  • Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
  • Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
  • Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
  • Shake bag to mix flour and seasonings.
  • In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
  • Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
  • Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
  • Dredge chicken in egg wash.
  • Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
  • Remove chicken to a large platter and keep warm.
  • Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
  • Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
  • Roll the butter in some flour and add to the skillet- this will thicken the sauce.
  • Stir to mix well and dissolve the flour.
  • Reduce heat to medium-low and return the chicken to the pan.
  • Place the lemon slices on top of the chicken.
  • Simmer gently for 2 minutes to heat the chicken through.
  • Season with salt and apper and garnish with chopped parsley before serving.

BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE



Bacon and Brussels Sprouts Hash - Tyler Florence image

Make and share this Bacon and Brussels Sprouts Hash - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 slices thick-cut bacon, cut in 1/4-inch strips
4 sprigs fresh thyme
2 pints Brussels sprouts, trimmed of outer leaves and halved
1 lb fingerling potato, halved lengthwise
1/2 lb red pearl onion, peeled
kosher salt
ground black pepper
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
  • Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
  • Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 4.1, Cholesterol 16.3, Sodium 259.8, Carbohydrate 25.7, Fiber 5.2, Sugar 3.4, Protein 7.7

DENVER OMELET HASH



Denver Omelet Hash image

Provided by Tyler Florence

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 russet potatoes, peeled
2 large egg whites
Juice from 1 lemon
Kosher salt
Canola oil
2 tablespoons unsalted butter
6 ounces thick-cut ham, cut into 1/4-inch cubes
1 red bell pepper, stemmed, seeded and cut into 1/4-inch pieces
1 green bell pepper, stemmed, seeded and cut into 1/4-inch pieces
1 bunch green onions, sliced
Sour cream and finely chopped fresh chives, for serving

Steps:

  • Shred the potatoes, on the largest holes of a box grater, over a large bowl of cold water. Strain and transfer the shredded potatoes to a clean flour sack dish towel. Ring out all the water and add to a large bowl.
  • Whip the egg whites in a small bowl until soft peaks form. Fold in the potatoes, lemon juice and 1/2 teaspoon salt.
  • Coat the bottom of a large nonstick skillet with oil and heat over medium-high heat. Carefully add the potato mixture to the skillet and gently pat down. Cook until golden brown on the bottom, about 7 minutes. Top the skillet with a plate and while holding the two securely together, flip the hash brown out onto the plate. Add a bit more oil to the skillet and heat over medium-high until shimmering. Slide the hash brown back into the skillet and cook the other side until crisp and the entire potato cake is warmed through, 5 to 8 more minutes. Remove from the pan and cut into wedges.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the ham and cook, stirring, until brown and starting to crisp, about 3 minutes. Remove ham and set aside. Add the bell peppers and cook, stirring, until tender and beginning to brown, about 5 minutes. Add the ham back to the skillet. Add the green onions and stir to combine.
  • Top wedges of hash brown with the ham-and-pepper mixture. Dollop with sour cream and sprinkle with chives.

SALMON POTATO HASH



Salmon Potato Hash image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika
Pinch cayenne pepper
Water
White vinegar
4 to 6 large organic farm fresh eggs
Lemony Hollandaise:
3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Steps:

  • Preheat oven to 300 degrees F.
  • For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
  • For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
  • Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
  • Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
  • For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
  • For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
  • Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.

MUSTARD MASHED POTATOES (TYLER FLORENCE)



Mustard Mashed Potatoes (Tyler Florence) image

I saw this on an episode of Tyler's Ultimate. Definitely a twist on mashed potatoes - you boil the potatoes in milk/cream instead of water, then use the liquid when mashing. Curious to see if this would work with buttermilk to save some calories. Can't wait to try it!

Provided by BrownSugarChef

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 -8 yukon gold potatoes, skin on
2 garlic cloves
whole milk
heavy cream
butter
1 sprig fresh thyme
salt and pepper
2 tablespoons coarse grain mustard

Steps:

  • Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
  • When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
  • Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
  • Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.

Nutrition Facts : Calories 119.8, Fat 0.1, Sodium 5.6, Carbohydrate 27.7, Fiber 2.5, Sugar 1.2, Protein 2.6

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