RECIPES USING HASH BROWN POTATOES RECIPES

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HASH BROWN FRITTATA - THE PIONEER WOMAN – RECIPES ...



Hash Brown Frittata - The Pioneer Woman – Recipes ... image

If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast.

Provided by Joanne Ozug

Categories     breakfast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

1 Large Russet Potato
3 tbsp. Unsalted Butter
3/4 tsp. Salt, Divided
1/2 tsp. Garlic Powder
10 Large Eggs
1/3 c. Heavy Cream
1 c. Grated Parmesan Cheese

Steps:

  • Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.Using a food processor fitted with the shredding blade, shred the potatoes. Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt and the garlic powder. Cook for about 10 minutes, until crispy and golden brown.In the meantime, whisk to combine eggs, heavy cream, Parmesan cheese, and remaining ¼ teaspoon of salt. Pour into the potato skillet. Let this cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven, and cook for about 10 minutes. The frittata is done when you jiggle the pan, and there’s no liquid-y egg in the middle.Flip the frittata out of the pan, cut into slices, and enjoy!Note: For a shortcut, you can purchase frozen hash browns instead of grating the potato yourself.

CRISPY HASH BROWN RECIPE - FOOD.COM - FOOD.COM - RECIP…



Crispy Hash Brown Recipe - Food.com - Food.com - Recip… image

Make and share this Crispy Hash Brown recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 3

3 tablespoons olive oil, canola oil or 3 tablespoons grapeseed oil
1 lb russet baking potatoes, peeled and grated
salt and pepper

Steps:

  • Heat 3 Tbsp of oil in a large frying pan on medium high heat.
  • While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
  • When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Nutrition Facts : Calories 176.9, FatContent 10.2, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 7, CarbohydrateContent 19.8, FiberContent 2.5, SugarContent 0.9, ProteinContent 2.3

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