Homemade Hash Browns Recipes

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EMILY'S FAMOUS HASH BROWNS

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



Emily's Famous Hash Browns image

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

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

CLASSIC HASH BROWNS

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



Classic Hash Browns image

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

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

PERFECT HOMEMADE HASH BROWNS

They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!

Provided by EdsGirlAngie

Categories     Breakfast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 4



Perfect Homemade Hash Browns image

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.

Nutrition Facts : Calories 344.7, Fat 25.9, SaturatedFat 7.2, Cholesterol 20.4, Sodium 76.7, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1

1 lb medium-sized russet potato, peeled but left whole (I like to use older potatoes)
4 tablespoons vegetable oil
2 tablespoons butter
salt and pepper

HASH BROWNS

Provided by Food Network

Categories     side-dish

Time 30m

Yield 1 to 2 servings

Number Of Ingredients 4



Hash Browns image

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.

2 tablespoons olive oil
1 medium onion, chopped
1 large baking potato, baked, peeled, and diced
Kosher salt and freshly cracked black pepper

HASH BROWNS

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 4



Hash Browns image

Steps:

  • Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes.

2 potatoes, peeled
Butter
Salt
Pepper

HOMEMADE HASH BROWNS (OAMC)

Make and share this Homemade Hash Browns (Oamc) recipe from Food.com.

Provided by Kzim4

Categories     Breakfast

Time 35m

Yield 12-15 serving(s)

Number Of Ingredients 5



Homemade Hash Browns (Oamc) image

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).

6 medium potatoes
water, to cover
1 -2 tablespoon butter or 1 -2 tablespoon margarine
salt, to taste
pepper, to taste

VERY EASY HASH BROWN

A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier.

Provided by Icy2097

Categories     Breakfast

Time 15m

Yield 1 big hash brown, 1 serving(s)

Number Of Ingredients 3



Very Easy Hash Brown image

Steps:

  • Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
  • Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
  • Try to squeeze all the juice from the potatoes with a towel.
  • Flavor with salt and pepper according to taste.
  • Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
  • On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
  • Turn it over when golden brown and it's done when both sides are golden and crispy.

Nutrition Facts : Calories 284.4, Fat 0.3, SaturatedFat 0.1, Sodium 177.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

1 large potato
1 pinch salt
1 pinch pepper

HOMEMADE HASH BROWNS

.I love these with homemade brisket with the sauce from the brisket poured over the potatoes, I also add in some cayenne pepper, yield is only estimated it will depend on the size you make the hash browns

Provided by Kittencalrecipezazz

Categories     Potato

Time 26m

Yield 20-24 serving(s)

Number Of Ingredients 5



Homemade Hash Browns image

Steps:

  • Grate the potatoes along with the onion, hand-squeeze out the moisture if desired.
  • Add in the beaten egg and lots of salt; mix well.
  • Heat oil in a skillet over medium heat until hot.
  • Scoop in spoonfuls of the potato mixture, and flatten into patties about 1/2-inch thick (you can make these as large as you like).
  • Brown the patties on both sides, adding more oil as needed.
  • Serve hot.

Nutrition Facts : Calories 48.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 10.6, Sodium 7, Carbohydrate 10.2, Fiber 1.3, Sugar 0.7, Protein 1.5

3 large potatoes, peeled
1 medium onion
1 large egg, beaten
salt & freshly ground black pepper (I use seasoned salt)
cooking oil (for frying)

HASH BROWNS HOMEMADE

I grew up on this main stay. Potatos are inexpensive so we learned to eat them many ways. This is one of our favorites!

Provided by LizAnn

Categories     Potato

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 3



Hash Browns Homemade image

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.

Nutrition Facts : Calories 484, Fat 0.6, SaturatedFat 0.2, Sodium 38.2, Carbohydrate 110, Fiber 14.1, Sugar 7, Protein 12.7

4 cups of peeled and shredded russet potatoes
1/2 onion, finely chopped
cooking oil

HOMEMADE HASH BROWNS

I love homemade hash browned potatoes. Sometimes good hash browns are hard to come by in a restaurant so I came up with my own recipe. I use red or Yukon Gold potatoes for these. For best results, prepare the potatoes using my recipe #77231 recipe.before making these. Figure one medium potato per serving. This gives the potatoes a jump start and prevents them from absorbing a lot of the grease and sticking together. These are really good with gravy on them. Prep time does not include the time for preparing potatoes Cook time is approximate. If you are using a skillet that is NOT non-stick, such as aluminum, preheat it on medium-high heat for 2-3 minutes with nothing in it. Not even oil. This prevents the potatoes from sticking to the bottom of the pan. Use caution when adding the bacon to the pan. Originally posted March 10 2003 Edited on June 10, 2011

Provided by AuntWoofieWoof

Categories     Breakfast

Time 35m

Yield 1 1/2 cups potatoes, 2 serving(s)

Number Of Ingredients 4



Homemade Hash Browns image

Steps:

  • Dice or shred the potatoes.
  • Fry bacon in a non-stick skillet until crisp.
  • Remove bacon from the skillet and drain on a paper towel.
  • If there is too much grease, pour some of it into a measuring cup in case you need to use it later.
  • Add the chopped onions to the bacon grease.
  • Saute' on medium heat until the onions are tender and slightly brown.
  • Add the potatoes and mix thoroughly with the onions, using an egg spatula.
  • Fry the potatoes turning them over frequently for even cooking.
  • If potatoes start to stick to the bottom of the skillet, add more bacon grease or vegetable oil (about 1 tablespoon) Fry until potatoes are a nice golden brown.
  • Serve with the fried bacon.

Nutrition Facts : Calories 253.3, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.9, Sodium 147.7, Carbohydrate 41, Fiber 5.4, Sugar 3.4, Protein 6.6

4 slices thick sliced bacon
2 medium prepared potatoes (appx 1 1/2 cups)
1/2 cup chopped onions or 1/2 cup shallot
salt and pepper (to taste)

HEAVENLY HASH BROWN CASSEROLE

This easy casserole recipe of cheesy hash brown potatoes, loaded with sausage, is a crowd-pleasing side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7



Heavenly Hash Brown Casserole image

Steps:

  • Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
  • In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
  • Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.

Nutrition Facts : Calories 360, Carbohydrate 20 g, Fat 2, Fiber 2 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg

1 lb bulk pork sausage
1 container (8 oz) refrigerated prechopped onions
1 container (8 oz) refrigerated prechopped tricolor bell peppers
1 bag (30 oz) frozen country-style shredded hash brown potatoes
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup sour cream
1 can (10 3/4 oz) condensed Cheddar cheese soup

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