Rosemary And Garlic Hash Brown Potatoes Recipes

BEST EVER GARLIC ROSEMARY HASH BROWNS

Steps:

• Preheat the oven to 120 °C.
• Peel the potatoes, then grate into a bowl. Using a clean tea towel, place the grated potato into the centre of the tea towel. Ring out as much excess liquid as possible, then transfer the grated potato back into the bowl.
• To the potato, add the egg, flour, garlic, rosemary and seasoning. Stir well until fully combined.
• Bring a large frying pan to a medium high heat, and cover the base with oil. Once hot, place heaped spoonfuls of the hash brown mixture and flatten to create a flat, disk shape.
• Fry on each side for 2-3 minutes or until golden brown. Place in the oven to keep warm while cooking the remainder of the mixture. Serve fresh!

SMASHED ROASTED ROSEMARY GARLIC POTATOES

Steps:

• Clean and dry the potatoes and set them aside
• Pre-heat the oven to 400 and line a baking sheet with parchment paper.
• Mix the 1 tablespoon olive oil, 3 tablespoons rosemary and 3 cloves minced garlic together in a mixing bowl.
• Add the cleaned potatoes to the mixing bowl and mix everything together making sure the potatoes are coated in the oil mixture.
• Arrange the potatoes on the baking sheet with parchment and bake for 20 minutes.
• Remove the potatoes from the oven; pierce each on with a fork and then use the back of the fork to gently press them down until they appear smashed.
• Brush the potatoes again with the leftover oil mixture that is in the mixing bowl and place them back in the oven until the potatoes turn golden and crispy about 15 to 20 minutes.

ROSEMARY AND GARLIC HASH BROWN POTATOES

Steps:

• Heat the oil in a skillet over medium heat.
• Mix together the potatoes, onion, garlic, and rosemary.
• Check seasonings (salt and pepper to taste.).
• Add the mixture to the pan and press down with a spatula.
• Cover and cook for 15 minutes.
• Remove the lid and flip the mixture to brown the other side (uncovered) for an additional 15 minutes.

POLENTA-CRUSTED POTATOES WITH ROSEMARY & GARLIC

Steps:

• Cut each potato in half, then in half again, and again in half until you have 8 even chunks. Place in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat.
• Bring potatoes to a boil, then lower the heat slightly and boil for ten minutes. Meanwhile, preheat to oven to 425°F.
• In a small bowl, mix together polenta, salt and pepper. Drain potatoes well in a colander. Sprinkle with polenta seasoning and toss gently to coat.
• In a large (12-inch) cast iron pan or heavy-bottomed skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute.
• Add seasoned potatoes all at once to the hot, fragrant oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet on the bottom shelf of the hot oven and roast for 10 minutes. Remove pan from oven carefully and turn each potato so the crispy side faces up. Return to oven for another five or ten minutes.
• Remove potatoes from oven and, using a slotted spoon, transfer the potatoes to a serving platter and serve at once. Cool, then strain and reserve the oil remaining in the pan for another use.

ONION-GARLIC HASH BROWNS

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onion and peppers. Cook and stir until crisp-tender. Add garlic; cook 1 minute longer. Stir in hash browns, salt, pepper and, if desired, pepper sauce., Transfer to a 5-qt. slow cooker coated with cooking spray. Cook, covered, 3-4 hours or until heated through. Sprinkle with parsley just before serving.

HASH BROWNS WITH PARSLEY AND GARLIC

Steps:

• Grate the potatoes using the large holes of a box grater. Put into a large bowl of cold water, stir to remove the starch, drain and rinse. Put the grated potatoes in a clean kitchen towel and squeeze to remove excess moisture.
• Heat the butter and oil together in a 12-inch nonstick pan over medium-high heat. Season the potatoes with salt and pepper. Place the potatoes in a single layer in the pan and cook until the underside forms a brown crust, 3 to 4 minutes. Begin to stir the potatoes and continue to cook until browned all over and cooked through. One minute before they're done, stir in the parsley and garlic. Serve immediately.

SWEET POTATO BREAKFAST HASH WITH ROSEMARY AND PARSNIPS

Steps:

• 1. Line 2 large baking sheets with parchment paper; set aside. Preheat oven to 350 degrees.
• 2. Make Turkey Sausage: Combine turkey, sage ginger, maple syrup, brown sugar, garlic powder, red pepper flakes, white pepper, and 1 tablespoon olive oil in a large bowl. Mix well. Form and even layer of turkey mixture onto one prepared pan. Bake 10 minutes, stir to crumble mixture half way through, or until internal temperature reaches 165 degrees. Remove from oven; set aside.
• 3. Make Sweet Potato Hash: Place diced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons olive oil, 1-1/2 teaspoons each rosemary, sage, and kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon garlic to potato mixture. Place potato mixture onto second prepared pan. Roast 15 minutes, or until fork-tender. Remove from oven, and set aside.
• 4. In a large skillet over medium heat, add 1 tablespoon olive oil and sliced onions. Saute onions 8 to 10 minutes, or until softened and golden brown. Add remaining olive oil and roasted potatoes to skillet. Cook, combining all flavors until potatoes and parsnips are very soft; add turkey sausage and stir to combine.
• 5. Make 3 wells in the hash; crack one egg into each well. Top eggs with remaining salt and pepper. Add 1 tablespoon water to skillet; cover and cook 5 minutes, or until yolks begin to thicken.
• 6. Divide turkey hash and eggs between 3 serving bowls. Top each serving with 1 teaspoon microgreens, if desired.