CLASSIC HASH BROWNS - ALLRECIPES
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Hash Brown Potatoes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 5
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, CarbohydrateContent 37.5 g, CholesterolContent 49.2 mg, FatContent 19.4 g, FiberContent 4.9 g, ProteinContent 4.4 g, SaturatedFatContent 12 g, SodiumContent 13.4 mg, SugarContent 1.7 g
ZUCCHINI "HASH BROWNS" AND EGGS WITH BERRY-NANA SMOOTH…
You won't even miss the potatoes in this delicious, green hash!
Provided by Food Network Kitchen
Categories main-dish
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
- For the "hash browns": Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
- Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
- Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.
Nutrition Facts : Calories 480 calorie, FatContent 18 grams, SaturatedFatContent 5 grams, CholesterolContent 375 milligrams, SodiumContent 720 milligrams, CarbohydrateContent 60 grams, FiberContent 8 grams, ProteinContent 24 grams
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