Hash Browns my way. Awesomely easy and super healthy hash brown potato! Get all the flavor and crunchiness without the cruelty! Ingredients: - Four large potatoes - Salt to.
If you don't use enough oil the potatoes will be dry and tend to go from white to burnt.
Frozen hash browns have chameleon-like properties.
When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish.
You can have Hash Browns my way using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Hash Browns my way
- You need 1 of medium/large potato per person, I used 2 good sized ones here.
- Prepare to taste of Salt and pepper.
- It's 1/2 tsp of each garlic.
- Prepare of and onion powders.
- You need 1 tbsp of dried minced onion.
- You need 1/2 cup of Colby jack cheese.
- It's of Cooking spray.
- It's 2 tbsp of fat of choice, olive, vegetable, butter, margarine, bacon fat, etc.
When slightly cooked and thawed, they take on a starchy quality, blending literally into the background, acting as a binder in fish cakes and even creamy soups. These homemade hash browns are a snap to make! Don't forget to finish them off with your topping of choice. But hash browns can easily go wrong.
Hash Browns my way instructions
- Shred washed potatoes, unpeeled, into a bowl of water. Let sit for a bit..
- Drain potatoes well, wringing them out. Dump them back into the empty bowl..
- Season with the salt, pepper, onion and garlic, minced onion and cheese. Combine..
- I use either a nonstick skillet OR a cast iron skillet. On medium/high heat, Spray and melt fat evenly in skillet and dump potato mixture in. Spread them out and pull the edges into a circle with the spatula and press them. Let them cook for a good 5 minutes, adjusting the heat as needed, with a lid on..
- I use my spatula to cut the hash browns in fourths and flip them, reforming my circle, then let them brown again with the lid. I do this about 4 times. I let the middle spill out to brown each time. When I think they’re nearly done I remove the lid and crisp..
- When they look golden brown and delicious and it’s all come together, slide it out onto a plate and have at it🙃.
Too often they're mushy, pale, and lack that crispy goodness. These are way too good to be limited to a boring side dish (that you drown in ketchup, anyway). Break out of your breakfast rut and try one of these brand new ways to use hash browns. Hash browns are typically fried in oil, but eliminating the oil is easy when you use a quality nonstick pan and know the best way to cut the potatoes. You can grate the potatoes, as is traditional, but using a spiral vegetable cutter (see Note) is the best way to go.