Hurley Hash Browns Recipes

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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

SHEET PAN HASH BROWNS



Sheet Pan Hash Browns image

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

cooking spray
1 (30 ounce) package frozen hash brown potatoes, thawed
½ cup diced onion
3 tablespoons canola oil
½ teaspoon garlic powder
½ teaspoon ground paprika
salt and ground pepper to taste

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

EMILY'S FAMOUS HASH BROWNS



Emily's Famous Hash Browns image

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

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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

HURLEY HASH BROWNS



Hurley Hash Browns image

Make and share this Hurley Hash Browns recipe from Food.com.

Provided by Mrs. Dillon

Categories     Breakfast

Time 50m

Yield 1 Casserole, 4 serving(s)

Number Of Ingredients 6

1 (32 ounce) bag frozen shredded hash browns
1 cup butter
1 (32 ounce) can condensed cream of chicken soup
8 ounces sour cream (small container)
2 cups shredded cheddar cheese
2 cups corn flakes

Steps:

  • Preheat oven to 400 deg. Put hash browns i casserole pan.
  • Melt 1 stick of butter and spread on hash browns.
  • In lg. bowl mix together soup, sour cream & cheese. spread onto hash browns.
  • Put corn flakes into ziplock and smash into pieces.
  • Melt other stick of butter and mix into corn flakes. spread over hash browns.
  • Bake for 40 minute Serve. (careful it's hot!).

Nutrition Facts : Calories 973.3, Fat 73.1, SaturatedFat 41, Cholesterol 166.5, Sodium 1995.3, Carbohydrate 71.2, Fiber 3.5, Sugar 2.8, Protein 13.4

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