CRISPY HASH BROWNS RECIPE RECIPES

Name: Crispy Potato Pancakes (Using Frozen Hash Browns)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 5 frozen shredded hash brown patties; 4 tablespoons unsalted butter; 1 large egg; 2 scallions, chopped fine; 1 tablespoon cornstarch; 1/2 teaspoon salt; 1/2 teaspoon pepper

CRISPY POTATO PANCAKES (USING FROZEN HASH BROWNS) RECIPE ...

Crispy Potato Pancakes (Using Frozen Hash Browns) Recipe ... image

I love potatoes! This is from Cook's Country magazine. Prep time includes time for letting microwave-defrosted hash browns cool.

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
5 frozen shredded hash brown patties
4 tablespoons unsalted butter
1 large egg
2 scallions, chopped fine
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Adjust oven rack to upper middle position and preheat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.
Place hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool.
Whisk egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined.
Add to hash brown mixture and stir until incorporated.
Divide mixture into 10 equal-sized balls and set aside on a large plate.
Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes.
Remove baking sheet from oven, and working quickly, place potato balls on hot baking sheet.
Spray each ball with cooking spray then press each one into a 1/2-inch-thick disk using a metal spatula sprayed with non-stick cooking spray.
Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes.
Place pancakes on a plate lined with paper towels and let drain briefly. Garnish with sour cream and chives, if desired.

Nutrition Facts : Calories 191, FatContent 19.6, SaturatedFatContent 8.6, CholesterolContent 83.4, SodiumContent 311.2, CarbohydrateContent 2.6, FiberContent 0.3, SugarContent 0.3, ProteinContent 1.9

CRISPY RESTAURANT-STYLE HASH BROWNS - ALLRECIPES

Crispy Restaurant-Style Hash Browns - Allrecipes image

These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.

Provided by Brian

Categories Hash Brown Potatoes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 servings

Number Of Ingredients 6

Ingredients

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

Steps:

Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

Nutrition Facts : Calories 561.5 calories, CarbohydrateContent 48.3 g, CholesterolContent 62 mg, FatContent 38.6 g, FiberContent 3.4 g, ProteinContent 7.9 g, SaturatedFatContent 5.3 g, SodiumContent 34.9 mg, SugarContent 2.3 g

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