RECIPE FOR HASH BROWNS RECIPES

Name: Hash browns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 8 (serves 4)
Ingredients: 3 medium-sized potatoes (approx. 370g in total, unpeeled, left whole – Maris Pipers, King Edward and Desirée are all good choices); 50g butter, melted; 4 tbsp sunflower oil

HASH BROWNS RECIPE - BBC GOOD FOOD

Hash browns recipe - BBC Good Food image

Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up

Provided by Barney Desmazery

Categories Breakfast, Brunch, Side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 8 (serves 4)

Number Of Ingredients 3

Ingredients

3 medium-sized potatoes (approx. 370g in total, unpeeled, left whole – Maris Pipers, King Edward and Desirée are all good choices)
50g butter, melted
4 tbsp sunflower oil

Steps:

Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.

Nutrition Facts : Calories 264 calories, FatContent 21 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.4 milligram of sodium

MAN HASH BROWNS RECIPE | ALTON BROWN | FOOD NETWORK

Man Hash Browns Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 3

Ingredients

4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
Pinch kosher salt
1 tablespoon bacon fat

Steps:

Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

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Freeze option: Sprinkle cheddar cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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