A good home made hash brown recipe?!


Question: I would love to make hash browns, not the frozen bag kind. Anyone? Thanks


Answers: I would love to make hash browns, not the frozen bag kind. Anyone? Thanks

INGREDIENTS:
4 cups cold cooked potatoes, chopped
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
3 tablespoons butter

PREPARATION:
Combine the potatoes, onion, salt, pepper, and milk. Melt butter in a large heavy skillet over medium heat. Do not let burn. When butter is hot, add potato mixture. Press down firmly. Reduce heat and fry slowly until bottom is golden brown.
Do not stir. Turn carefully or put under broiler to brown the other side.

You got me hungry for breakfast now.....MMmmmm!

Hash browns
Serves 4-6



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins







Ingredients
1 egg, beaten
4 medium potatoes, peeled (like maris piper or king Edwards)
1 medium onion
salt and pepper
vegetable oil for frying





Method
1.Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
2.Add the egg, a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
3.Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.
4.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

If you like the chunky type of hashbrowns, get some of your favorite potatoes and cut them into small pieces, put them in a bowl with olive oil and mix in some garlic, s/p, and other spices. Spice blends work nicely, or cajun seasoning. Roast them at 450 degrees until they meet your standards.

If you like mushy/hashy hash browns, cut a potato into really small pieces and put in boiling water for 5 minutes. Drain.Add some onion, garlic, s/p and butter to a saute pan and saute for 5 minutes. Then add potatoes, stir and slightly mash the pototoes in the pan. Put your oven on 450 degrees, put the whole pan in the oven, and cook for 10-15 minutes until there is a crust.

YUM

Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.

Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure, overnight.

Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.





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