DEHYDRATED HASH BROWN POTATOES RECIPES

HASH BROWN FISH RECIPE - PUREWOW

Hash Brown Fish Recipe - PureWow image

If you can’t get yourself to like seafood, we have just the recipe to change your mind. Presenting hash brown fish, a crispy, savory marriage of a breakfast classic and tender fish fillets by Michelle Tam, author of Nom Nom Paleo Let’s Go!. Not only does it come together in less than 30...

Provided by PureWow Editors

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

? cup dehydrated chopped scallions
6½ tablespoons kosher salt
¼ cup dried shiitake mushroom powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground ginger
½ teaspoon ground white pepper
1 pound Russet potatoes, peeled
½ cup scallions, thinly sliced
¼ cup avocado oil or ghee, divided
2 teaspoons umami stir fry powder or kosher salt, divided
Four 5-ounce skinless sea bass or cod fillets, each about ¾-inch thick
1 lemon, cut into wedges

Steps:

1. Make the umami stir fry powder (if desired): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.) 2. Make the hash brown fish: Grate the potatoes with a food processor or by using the large holes of a box grater. 3. Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid. 4. In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt. 5. Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets. 6. Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan. 7. Add two ?-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets. 8. Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes. 9. Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown. 10. Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side. 11. Once the other potato layer is nicely browned and the center of the fish registers 135�F on an instant-read thermometer, transfer to a plate. 12. Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.

Nutrition Facts : Calories 335 calories, CarbohydrateContent 23 grams carbohydrate, FatContent 15 grams fat, ProteinContent 28 grams protein, SugarContent 1 grams sugar

CRACKER BARREL HASH BROWN CASSEROLE - TOP SECRET RECIPES

Cracker Barrel Hash Brown Casserole - Top Secret Recipes image

Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long." In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States. Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove. Love Cracker Barrel? Check out my other clone recipes here. Source Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Ingredients

Nutrition Facts : Calories 447 calories

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