Any recipes for?!
Answers: home-made hash-browned potatoes. 10 pnts for best. :-))
you either shave the potatos, or slice into cubes, whichever you prefer. Add whatever ingredients like green onion, herbs like rosemary, and whatever spices you like. Heat of frying pan, add some olive oil, about 1/2 tsp. of it, and form into shape if wanted while frying.
go to www.recipezaar.com and typ0e in hash browns or whatever.
Several recipes:
http://www.cooks.com/rec/search?q=hash-b...
I always bake mine 1st , then shred and fry in hot oil.
mmmm I am hungry.
Hash Brown Potatoes Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: I Love New York
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
5 medium baking potatoes, like russets (about 4 pounds), scrubbed
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 cup diced yellow onions
2 teaspoons minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
Remove from the pan and serve hot.
Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
I make this all the time...
skin potatoes,
grate
dump some oil in pan about 1/2 cup
turn heat to hottest
when its HOT dump the grates potatoes in it amd
spead out, wait about 3 to 5 minutes and check with spatula to see if brown when it is flipp 'em and wait some more, when to your liking put on plate and add salt and ketchup if you like, yummy!
put 2-3 potatoes in the microwave and cook about 4-5 minutes til almost cooked.(don't forget to pierce skins)
remove skins and cut into 1/2-inch pieces.
Heat Tbsp oil and a little butter in a skillet over high heat. Add the potatoes, garlic powder, salt, and pepper, and cook until the potatoes begin to colour and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula and continue cooking until uniformly golden.
INGREDIENTS
2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
DIRECTIONS
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
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