Can any one share recipe for Making Hash Brown?!
Answers: American Breakfast
home made hash brown
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.
Serves 4.
recipe 2: heavenly hash brown
1 pound frozen Southern style hash brown potatoes, thawed*
5 tablespoons butter, divided
4 to 6 green onions
4 tablespoons flour
3/4 cup chicken broth
3/4 cup whole milk or half-and-half
1/2 teaspoon salt
freshly ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs
PREPARATION:
*If you can't find the diced "Southern-Style" hash browns, shredded can be substituted.
Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns.
In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat.
Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and cheese. Spoon into the prepared baking dish.
Put bread crumbs in a bowl. Melt remaining 1 tablespoon of butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned.
Serves 4.
Bake or boil some potatoes. Once cooled, peel and shred them. Heat up some butter and/or oil in a skillet - place the potatoes in the pan and brown. Once one side is brown, turn them over and brown the other side. If you are satisfied with them being that way, you're done, just add some salt and pepper. I mix mine around so more of it gets browned when I turn them over. It takes longer but they sure are good!
You can also add things like onion, and green or red peppers to the shredded potatoes before cooking.
Enjoy!
1 lb medium-sized russet potatoes , peeled but left whole
4 tablespoons vegetable oil
2 tablespoons butter
salt and pepper
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.
Homemade Hashbrowns
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!
INGREDIENTS
2 cups mashed potatoes
2 egg, beaten
1 onion, finely diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
DIRECTIONS
Beat eggs in a medium size mixing bowl. Mix eggs 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
Yup. Shred potatoes, boil them, cut them however small you like, and then oil your pan lightly and fry them:)