Sunday Morning Hash Browns Potatoes Homemade Recipes

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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

GRANDMA'S HASH BROWNS



Grandma's Hash Browns image

My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!

Provided by Denyse

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 13h20m

Yield 8

Number Of Ingredients 4

8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 66.6 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6 g, Protein 5.8 g, SaturatedFat 3.7 g, Sodium 929.7 mg, Sugar 2.8 g

HOMEMADE HASHBROWNS



Homemade Hashbrowns image

This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!

Provided by bluebayou

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Yield 4

Number Of Ingredients 6

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 176 calories, Carbohydrate 21.2 g, Cholesterol 48.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 626.6 mg, Sugar 2.8 g

HOMEMADE HASH BROWNS POTATOES



Homemade Hash Browns Potatoes image

Sick of craving hashbrowns and finding that all the frozen ones in the supermarket have tallow in them? Make this recipe. It's simple AND it's good. A good reason not to bother with the bought version.

Provided by Missy Wombat

Categories     Breakfast

Time 45m

Yield 1 batch

Number Of Ingredients 8

6 medium potatoes, coarsely grated
1 small onion, finely grated
1 tablespoon flour
1 egg, beaten
1 tablespoon olive oil
salt and pepper
chopped parsley (optional) or anchovy (optional)
olive oil (for frying)

Steps:

  • Put the potatoes and onion in a cloth and wring out the moisture.
  • Lightly mix in the rest of the ingredients.
  • Use a heavy bottomed frying pan for cooking the potato mix.
  • When oil is hot put in tablespoons of mixture, pressing down a little for more contact with hot pan.
  • These look better if a little lacy.
  • When golden turn and cook the other side.
  • Keep cooked ones in a warm oven.

Nutrition Facts : Calories 1234.7, Fat 19.8, SaturatedFat 3.8, Cholesterol 211.5, Sodium 149.2, Carbohydrate 236.7, Fiber 29.3, Sugar 13.4, Protein 33.6

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

SUNDAY MORNING HASH BROWNS POTATOES - HOMEMADE



Sunday Morning Hash Browns Potatoes - Homemade image

Cooking up a skillet of hash browns is a Sunday morning treat. If you have difficulty flipping the entire "cake" of potatoes, cut it into wedges and flip a portion at a time. Although you can start with raw potatoes, I think they taste better if cooked ahead of time. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

Provided by Sandi From CA

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs russet potatoes (or grated, about 3 cups) or 1 1/2 lbs other baking potatoes, cooked, peeled and finely diced (or grated, about 3 cups)
3 tablespoons grated onions
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons olive oil

Steps:

  • In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
  • Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
  • Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
  • Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.

Nutrition Facts : Calories 193.9, Fat 6.9, SaturatedFat 1, Sodium 446.7, Carbohydrate 30.5, Fiber 3.9, Sugar 1.6, Protein 3.5

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