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Traditional Hash Browns

Traditional Hash Browns

Ingredients

  • 4 Yukon Gold potatoes, diced
  • 4 Tablespoons olive oil
  • 1 yellow onion, halved and sliced
  • 2 Teaspoons chili powder
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper

Directions

Preheat the oven to 425 degrees.

Coat the bottom of a sauté pan with 2 tablespoons of the olive oil and add the onion. Cook over medium heat for 30 minutes, stirring frequently. Combine the chili powder, salt, and pepper in a large bowl and mix well. Add the potatoes to the mixture and stir well. On a cookie sheet, lay out the potatoes in a single layer (use cooking spray, if needed). Bake until golden brown, about 25 minutes. In a large bowl, combine the hash browns with the onions and serve.

Nutritional Facts

Servings4

Calories Per Serving301

Folate equivalent (total)40µg10%


Recipe Summary

  • 4 cups shredded peeled baking potato (about 1 1/4 pounds)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • Cooking spray

Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato, onions, and bell pepper in bowl. Add the cornstarch, salt, black pepper, and onion powder toss well to coat.

Line a baking sheet with nonstick aluminum foil coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 cup potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.


Shred potatoes on the largest holes of a box grater.

Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.

Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.

Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.


Cheesy Chicken Potato Casserole recipe

Is dinner time crazy at your house? Whew! It can be hectic around here for sure!

This is the perfect recipe for busy days of work and sports and activities. Just make it ahead and bake it when you get home.

Dinner will be a breeze. It also freezes well.

I love having a few extra meals in the freezer for crazy weeks. Pizza Casserole Recipe and Philly Cheesesteak Sloppy Joes also freeze really well.

Menu Planning and having extra meals in the freezer have helped me to save money on groceries as much as 50%! That is a big savings.

Plus, the entire family is so happy because they are eating really yummy dinners. Let’s face it, take out is expensive and not always that fast or good.

We haven’t had the best experiences lately with drive thru service or take out. There isn’t anything more frustrating than spending a ton of money on dinner and everyone is still hungry.

Save yourself from the chaos and make this casserole everyone is sure to love.

This recipe is perfect in a 9×13 casserole dish. The ones with the lid are really handy if you are taking this dish somewhere. I use the disposable pans for the one I put in the freezer. T

hat also helps with clean up on those busy nights. This dish is also perfect to take to potluck dinners or to someone recovering from surgery or with a new baby.

It’s nice to just be able to toss the dish. Plus, they don’t have to worry about trying to get it back to you.


Make Ahead Directions:

Shred potatoes as directed in Step 1. Place shredded potatoes in a bowl of cool water. Chill in the refrigerator overnight. Rinse and continue with Steps 2 through 4 as directed.

To get potatoes to brown properly, it is important to dry them well before cooking. If you don't have a salad spinner, dry the potatoes by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels.

A skillet with sloping sides works particularly well.


  • Squeeze out moisture: Use a potato ricer, orange or lemon press, or a tea-towel to wring out excess moisture from the shredded raw potato. Some people find a salad spinner can work well too.
  • Heat the oil in the pan first: Make sure you are using enough oil to generously coat the pan well, and get the oil shimmering before adding the potatoes.
  • Spread the potatoes in a thin layer: A thin layer of shredded potatoes in the pan will help the hash browns crisp up better and cook more evenly.
  • Wait to flip the potatoes until they are brown on one side: Peak underneath to see if they are browning up well, and when one side has fried to a golden brown, flip the potatoes to the other side.

What follows is my dad's way of making hash browns that turn out perfectly crispy and absolutely delicious. Have a favorite way to make crispy hash browns? Please let us know about it in the comments.


How To Make Hash Browns and Poached Eggs

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins
Serves: 4
Dietary Preferences: Vegetarian, Gluten-free option

Ingredients:

  • oil spray
  • 1 medium sweet potato
  • 1 medium zucchini
  • ¼ medium brown onion
  • 1 tsp fresh dill, finely chopped, plus extra for garnish
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 20g parmesan cheese, grated
  • 30g wholemeal flour or gluten-free flour
  • 5 large eggs
  • sea salt and ground pepper, to taste
  • 16 cherry tomatoes
  • 1 large handful baby spinach leaves
  • ¼ tsp white vinegar

Method:

1. Preheat the oven to 200°C (390°F). Line a baking tray with baking paper and spray lightly with oil spray.

2. Grate the sweet potato, zucchini and onion and, using your hands, squeeze out as much liquid from the grated vegetables as possible. Transfer to a mixing bowl.

3. Add the dill, oil, garlic, parmesan cheese, flour and one egg and mix until well combined. Season with salt and pepper, if desired.

4. Shape the vegetable mixture into four even hash brown patties and place them on the baking tray. Bake for 20 minutes, then turn patties carefully and add the cherry tomatoes to the tray. Return the tray to the oven and cook for a further 8-10 minutes. When the tomatoes have just started to collapse, transfer them to a small plate and return the tray to the oven for a further 5 minutes to allow the hash browns to finish baking. Remove the tray and set aside to rest for 5 minutes.

5. Meanwhile, heat a large pan over medium heat and spray lightly with oil spray. Add the baby spinach leaves and cook for 2-3 minutes or until just wilted, stirring frequently. Transfer to a small plate and set aside.

6. Fill a saucepan with water to 8 cm deep. Add the vinegar and bring to the boil over medium heat, then reduce the heat to medium-low. Break the remaining eggs into the water and cook for 2–3 minutes for a semi-soft yolk or 3–4 minutes for a firm yolk. Remove the eggs with a slotted spoon and allow to drain on a paper towel.

7. To serve the healthy hash browns, place the wilted spinach on four serving plates and top with the hash browns and poached eggs. Serve with roasted cherry tomatoes on the side and garnish with fresh dill. Enjoy!

Why is this hash browns recipe healthy?

Wondering how we have created hash browns that are better for you? We included some nutritious vegetables and baked them, instead of deep-frying them! This means that this hash brown recipe is not only more nutritious but also really easy to make — they’re so versatile that you can enjoy them for breakfast, lunch or dinner!

These hash browns are baked, rather than fried, which immediately makes them a healthier option than classic hash browns! An added health benefit of this recipe as a meal? While traditional hash browns are generally made from starchy potatoes, we got creative with this recipe and used sweet potato and zucchini as the main ingredients, making it a much healthier alternative!

Zucchinis are believed to be a great food for fat loss. Like with most green vegetables, they are rich in vitamins and minerals. Plus, they’re high in fibre, which is good for digestive health, as well as potassium, which is needed to help your nerves and muscles function effectively.

The sweet potato is low GI – this stands for glycemic index and relates to how carbohydrates affect the body’s blood sugar levels. If a food is low GI, it means that it takes longer for the body to digest and absorb food, leaving you feeling fuller for longer and creating a slower, lower rise in your blood glucose levels.

By making this meal with the poached eggs, it makes for a high-protein and nutritious alternative to traditional hash browns that you might buy in a cafe.

Healthy and tasty breakfast meals

If you’ve got a sweet tooth and are keen to try out other healthier alternatives to traditional breakfast meals, make sure you try our 3 ingredient protein pancakes too!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


Traditional Hash Brown Casserole

If you need a crowd pleasing meal, then you've got to try this casserole. Make this hash brown casserole recipe for a family gathering. All your relatives will be asking you for the recipe!

If you like this hash brown recipe, be sure to check out our full collection of the 15 Favorite Hash Brown Casserole Recipes

Cooking Method Oven, Casserole

Ingredients

  • 2 pounds packages plain hash browns, thawed
  • 2 cups cheddar cheese, grated
  • 1 pint sour cream
  • 1 can cream of mushroom soup (or cream of chicken, if you prefer)
  • 2 / 3 cup chopped onion
  • 1 / 2 cup chopped celery
  • 1 / 2 cup chopped green bell pepper
  • 1 / 2 cup chopped red bell pepper
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • 2 cups crushed cornflakes (or potato chips)

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Saute onion, bell peppers, and celery in butter until soft.
  3. Mix all ingredients except cornflakes and spread into an oiled baking dish.
  4. Top with cornflakes.
  5. Bake 40 minutes at 350 degrees F.
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Traditional All-American Hash Browns

Recently I was asked about the technique used in restaurants for Traditional All-American Hash Browns. It’s actually pretty simple:

  • Bring a large pot of water to boil and cook the (skin-on) potatoes for 20 minutes.
  • Remove the potatoes from the heat by either draining or cooling them off in an ice bath (if the skins are still intact).
  • Once the potatoes are cool, peel and shred them, but don’t rinse.
  • Cook on a flat top grill or non-stick pan with butter/clarified butter or oil.
  • Season with salt and pepper, minced/shredded onions, or peppers and a variety of seasonings.

The Best Potatoes for Hash browns

In terms of starch content, there are three categories of potatoes: floury, all-purpose, and waxy. To find out which type you have, boil a single potato for 30 minutes. If it splits, then it has a high starch content. If it doesn’t, then it is the waxy variety with low starch content.

The most common floury potato used in the US is the ubiquitous large Idaho Russet potato. However, I implore you to experiment on heirloom potato varieties such as Kennebecs, Desiree, Burbank, Norkotah, Ranger, Shepody, Estima, King Edward, Maris Piper, Rosamunda, and Red Baron. All are excellent for hash browns.

The all purpose varieties include Yukon Gold, White Potatoes, Felsina, Elina, Matilda, Ofelia, Merlin and Van Gogh. These are a hybrid of both floury and waxy potatoes and work well for hash browns.

Types of waxy potatoes (not recommended for shredded hash browns) are New Potato, Red Bliss, Maris Peer Jersey Royals, Purple Peruvian, All Blue, Adirondack Blue, Purple Fiesta, Vitelotte and most fingerling varieties. When fried, waxy potatoes become limp and soggy because of their high moisture content. Likewise, The higher sugar content can cause dark streaks. The waxy potatoes do have their uses, however. Try them in potato salad or boiled till tender and tossed with butter, salt, chives or parsley. Waxy potatoes do not lose their shape when boiled making them ideal for soups, casseroles and stews.

Keep in Mind

Potatoes are more sensitive than you think. Sprouting or green potatoes produce solanine, which is low grade poison. While it won’t kill you (unless taken in super concentrated levels) it can cause intestinal discomfort. Always keep potatoes out of sunlight and in a dry, cool, dark place such as a cellar or basement. Only wash potatoes just before cooking. This jump-starts the sprouting process, so washing them before storing will dramatically decrease the shelf life. Also don’t store potatoes anywhere near apples or fruit that produce ethylene gas which again cause the potatoes to start sprouting.

Traditional All-American Hash Browns are a perfect addition to sunny-side-up eggs, (English bangers: click here for recipe), and charred tomatoes. A hearty breakfast that will kill the morning hunger pains.

Bring a medium sized pot filled 3/4 with water to a rapid boil. If you live at high altitude, add 1 tbsp of salt to compensate for a lower boiling temperature.

Using a large kitchen spoon, lower each potato into the boiling water. Today I’m using Yukon Gold potatoes which are an all-purpose potato. If you want a more traditional hash brown, use a floury potato like an Idaho or any of the ones mentioned above.

Set a timer for 20 minutes.

If you love onion (like I do), add half a peeled onion to the shredder. (optional)

Set up the medium shredding disk on a food processor. You also shred by hand with a box grater. (optional)

Shred the onion according to the directions on your food processor. (optional)

To make the hash browns very crispy, squeeze (with your hands) the excess moisture out of the onions. (optional)

Yukon Gold potatoes after cooking for 20 minutes. You can refrigerate these for a day or two before shredding if you want to prep them the day before. (Cook’s Tip: Try scoring the potatoes all the way around the center before boiling. If you shock the potatoes in ice water afterward, the skins will come off easily without a peeler.)

Use a vegetable peeler or small knife to remove the skins. The peeler blades may need clearing a few times to remove all the skins. DO NOT RINSE the potatoes. The starch holds the hash browns together.

Shred the skinned potatoes. Remember NOT to rinse!

Add the shredded potatoes to a large mixing bowl. Again, optionally add the shredded and juiced onion.

Heat a non-stick pan over medium-high heat with oil/butter. Add a handful of the potato and a small amount of onion (optional) to the pan. Next, add salt and pepper or your favorite chef seasoning and cook until you see the hash browns become golden brown around the edges.

Flip the hash browns in the skillet or use a non-stick spatula. If there is excess oil or butter, carefully flip with the spatula tilting the pan away from you slightly to avoid getting burned. Alternatively, use a flat top grill for cooking the hash browns. If cooking a large amount, keep enough oil/clarified butter and seasonings on hand.


How to make Crispy Cheesy Cast Iron Hash Browns

Add the potatoes, onion, cheese, garlic powder, rosemary, and salt to a large bowl and mix until thoroughly combined.

Heat olive oil and butter in a large cast-iron skillet over medium heat until the butter is melted. Carefully swirl the skillet to ensure the bottom is evenly covered.

Working in batches, add the potatoes to the skillet and shape them into patties. Cook until golden brown, approximately 4-5 minutes before flipping. Cook for another 4-5 minutes, or until golden brown and crispy.

Remove hash browns from skillet and keep warm. Repeat Step #3 with the remaining potato mixture. Add more olive oil to the skillet, as needed.

Remove from heat and transfer hash browns to individual serving plates. Serve immediately with your choice of sides.

See how simple this recipe is? Now it’s your time to make it and try it for yourself!

Does this kind of make you think of that popular Waffle place? Make them yourself and have anytime.

Don’t forget to check out some of these other simple recipes, too!


How to make crispy shredded hash browns part of your breakfast rotation

I love all forms of fried potatoes. If I could have french fries or tater tots for a meal every day without concern, I would. However, I tend to regulate these iterations of crispy spuds to lunch and dinner these days, thus filling me with joy and exuberance anytime I’m able to enjoy crunchy taters in the morning. Enter hash browns.

My childhood mornings regularly featured diced and pan-fried potatoes prepared by my mom, but I consider those “home fries” and not “hash browns.” To me, the latter are shredded rather than diced and are a staple at diners and fast-food restaurants across the country, not necessarily something made at home from scratch. I’ve even made hash browns numerous times during my line cook days, but until I revisited them for this recipe, I forgot just how easy they are to make in your own kitchen.

Here are a few fun facts about these beloved taters and some useful tips for making them at home.

Hash brown history. The word “hash” comes from the French “hacher,” which means to chop, so “hash brown potatoes” translates to “chopped and fried potatoes.” Before being shortened to “hash browns,” the dish was called “hashed and browned potatoes,” the first known mention of which comes from “Miss Parloa’s Kitchen Companion,” published in 1887. The cookbook features a recipe for “cold boiled potatoes, cut into cubes” heated in a brown gravy and then pan-fried until browned and has a texture that can be “fold[ed] like an omelet,” very different from the recipe many of us know and love today.

Shredding overtook dicing as the preparation of choice in the 1970s, according to “Breakfast: A History” by Heather Arndt Anderson, which was “likely inspired by Swiss rӧsti, the traditional farmer’s breakfast from Switzerland’s capital, Bern.” But when it comes to shredded fried potatoes, there are numerous iterations around the world, with some of the most well known coming from Europe, including rӧsti, pommes darphin and potato latkes.

Potatoes first hit European shores in 1589 when Sir Walter Raleigh brought them to Ireland, and they took four decades to spread to the rest of the continent. It’s hard to pinpoint the exact birth of the rӧsti, but I would posit it is the first in the category and originated sometime around the 18th century when “the potato had taken hold in Switzerland,” the Chicago Tribune reported. One of the most popular potato pancakes in the United States is the latke, which, per PBS, originally didn’t contain potatoes at all but was instead made from cheese. However, potato latkes became popular with Ashkenazi Jews in Eastern Europe during the mid-1800s. Later, the French pommes darphin is believed to have been invented by its namesake, François Darphin, sometime around 1900.

So what's the difference between them? Hash browns, rӧsti and pommes darphin are typically just seasoned potatoes, but potato latkes also often include onion, egg and extra starch. Some of the recipes traditionally called for pre- or par-cooked potatoes, but all can be cooked from raw spuds. And when it comes to size and shape, rӧsti and pommes darphin are much thicker, sometimes clocking in around an inch or so, and formed into perfectly round circles, whereas hash browns and latkes are thinner, often with free-form, frilly edges. So while there are minor differences here and there, at the end of the day, they're all the same in my book — delicious fried shredded potato pancakes.

Po-tay-to, po-tah-to. Not all potatoes are created equal, and the choice of potato in hash browns will affect the final product. The main two types of potatoes are mealy and waxy, which have high and low starch contents, respectively. “Though the Swiss use waxy potatoes [for rӧsti], those in the U.S. do not brown as well as Idaho baking potatoes,” according to a recipe in the Chicago Tribune. It’s the extra starch in mealy potatoes that helps them get nice and crispy, making russet potatoes ideal for hash browns.

Fat choice. In theory, you could use any fat you wanted to fry hash browns. A neutral oil such as vegetable or canola is pretty standard, but as its name implies, it doesn’t contribute anything in the flavor department. You could use a good olive oil, but its flavor doesn’t fit my idea of standard hash browns. Bacon or other animal fat can be a great flavor booster, but some may find that it can overpower the potatoes. And last but certainly not least, there’s butter. Some recipes do instruct you to use it as the sole fat for frying — the Kitchn exclaims, “Yes, you can use butter for simple pan-fried recipes!” — but I still worry about it burning over the medium-high heat and cook time called for in this recipe. Using clarified butter or ghee would erase this worry, but those are items that I don’t tend to keep on hand.

I chose to use a combination of vegetable oil and butter based on memories making hash browns as a line cook (looking back, they were technically rӧsti or pommes darphin) and wanting to impart some butter flavor without the anxiety that comes with using all butter. I initially thought using a mix of the two raised the overall smoke point, but my research taught me that is a myth. However, there are still benefits. Per Serious Eats, “Though the milk proteins will still burn,” which I didn’t notice in any of my recipe testing, “if you cut the butter with oil, they’ll at least be diluted, meaning that you won’t have as much blackened flavor in that mix.”

How to cook hash browns. I chose to peel the potatoes, but you could certainly keep the skin on and just give them a good scrub instead if you want the extra nutrition. Then, with a handheld grater or the grating attachment of a food processor, shred the potatoes. Next comes the most important: Get rid of as much moisture as you can to achieve shatteringly crisp potatoes. I like to gather the shredded spuds in a clean dish towel and wring out all of the water — nearly 1/2 cup in my trials — but you could also use cheese cloth, paper towels, a ricer or even just your hands. While some recipes instruct you to rinse the potato under running water, don’t. Doing so removes the starch that helps the vegetable strands stick together and also aids in crispiness. Toss with salt and pepper so the seasonings are evenly dispersed throughout, and then it’s time to fry.

Grab a large skillet — nonstick is preferable to cast iron due to the latter’s issues with uneven heating — that is big enough to spread the potatoes into a very thin layer. Heat a small amount of fat in the pan, add the potatoes, press them into a thin, even layer, and then cook until golden and crisp. (Pro tip: I like to regularly press the potatoes with my spatula as they’re cooking to help them stick together and ensure the hash browns get good contact with the pan to encourage browning.) Then flip, let them brown on the other side, and you’re good to go.