HOW TO MAKE HASH BROWNS FROM A BAG RECIPES

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CLASSIC HASH BROWNS | ALLRECIPES



Classic Hash Browns | Allrecipes image

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

Provided by Chef John

Categories     Side Dish    Potato    Hash Brown Potato Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 5

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

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

PERFECT HASH BROWNS | BETTER HOMES & GARDENS



Perfect Hash Browns | Better Homes & Gardens image

Learn how to make hash browns with this easy, classic recipe. With shredded potatoes and a few other pantry staples, the best hash browns are less than an hour away!

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 6

1?¼ pounds russet potatoes
¼ teaspoon salt
? teaspoon ground black pepper
1 - 2 tablespoon olive oil
1 tablespoon butter
Paprika (optional)

Steps:

  • Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
  • Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
  • In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
  • Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 17 g, CholesterolContent 5 mg, FatContent 4 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 120 mg, SugarContent 1 g

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