HASHBROWN POTATO RECIPE RECIPES

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HASH BROWN POTATOES RECIPE | ANNE BURRELL | FOOD NETWORK



Hash Brown Potatoes Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 5

1/2 cup duck fat
1 onion, finely diced
Kosher salt
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch dice
1/2 bunch chopped chives

Steps:

  • Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes.
  • Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives.
  • That s a yummy potato!

EMILY'S FAMOUS HASH BROWNS RECIPE | ALLRECIPES



Emily's Famous Hash Browns Recipe | Allrecipes image

Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Provided by your mom

Categories     Side Dish    Potato    Hash Brown Potato Recipes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

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

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, CarbohydrateContent 26.1 g, CholesterolContent 46.5 mg, FatContent 6.9 g, FiberContent 2.7 g, ProteinContent 4.7 g, SaturatedFatContent 1.1 g, SodiumContent 24.5 mg, SugarContent 1.6 g

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