Spicyhashbrownshomemade Recipes

CLASSIC HASH BROWNS

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.

SPICY HASH BROWNS - HOMEMADE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine olive oil, paprika, chili powder, salt, red peppers, and black pepper in a large bowl; stir well.
• Add diced potatoes and stir well to coat.
• Place potatoes in a single layer on a cookie sheet coated with cooking spray.
• Bake at 400 degrees Fahrenheit for 30 minutes or until browned.

SPICY HASH BROWNS - HOMEMADE

Steps:

• Place potatoes in large mixing bowl and add oil to coat.
• Combine remaining seasonings, add to potatoes and toss until thorougly blended.
• Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.

CRISPY HASH BROWNS WITH SMOKY SAUCE

Steps:

• Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
• For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
• In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
• Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

SPICED MUSTARD HASH BROWNS

Steps:

• Heat the oil in a large cast-iron skillet over high heat. Add the red onions and saute until beginning to brown, 1 minute. Add the butter; when almost all melted, add the potatoes, salt, oregano, coriander, cumin and pepper. Toss the potatoes to coat with fat and spices, then let them cook, pressing occasionally with a spatula, until very dark and crispy on the bottom, about 5 minutes.
• Meanwhile, whisk together the mustard, vinegar, 1 teaspoon honey and some salt and pepper in a medium bowl. Slowly whisk in the olive oil to make a thick dressing. Taste and add honey or salt and pepper as needed.
• When the potatoes have developed a nice dark crust, use the spatula to turn them over in chunks, pressing them again into the bottom of the pan to toast slightly. Scatter the scallions and cilantro on top and toss a bit to combine. Drizzle with some of the dressing. Transfer the hash browns to a serving platter. Serve with the remaining dressing on the side.

CRISPY HASHBROWNS

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.

HASH BROWNS

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

GRANDMA'S HASH BROWNS

Steps:

• In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
• The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

HOMEMADE HASHBROWNS

Steps:

• Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
• Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

HOMEMADE HASH BROWNS (OAMC)

Steps:

• Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
• Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
• Place potatoes in large bowl and cover with cold water. Place in fridge over night.
• Drain potatoes. Shred with hand grater or food processor.
• To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
• To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).

PERFECT HASH BROWNS

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

SPICY SAUSAGE HASH BROWNS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.

PERFECT HOMEMADE HASH BROWNS

Steps:

• Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
• When potatoes are cool enough to handle, grate them with a coarse grater.
• In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
• Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
• Serve immediately.

HASH BROWNS HOMEMADE

Steps:

• Pour in skillet enough oil to liberally cover bottom of pan. Some times I add 1 tbs butter to help crisp them. Heat on medium high heat until very hot.
• Mix together onion and potatos. CAREFULLY place in pan (grease will spatter). Spread to edges with spatula patting and forming into circle. Fry until bottom is golden brown then turn over. Fry other side until golden brown. Remove onto plate lined with paper towels to remove excess oil. Turn onto clean plate.
• Salt and pepper Served with desired topping Topping Suggestions: (choose one) sour cream and chopped green onions, shredded cheddar cheese and bacon bits, Ketchup mustard.

EMILY'S FAMOUS HASH BROWNS

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.