Best Hash Browns Crispy Recipes

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CRISPY RESTAURANT-STYLE HASH BROWNS



Crispy Restaurant-Style Hash Browns image

These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.

Provided by Brian

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 30m

Yield 3

Number Of Ingredients 6

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

Steps:

  • Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
  • Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
  • Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

Nutrition Facts : Calories 561.5 calories, Carbohydrate 48.3 g, Cholesterol 62 mg, Fat 38.6 g, Fiber 3.4 g, Protein 7.9 g, SaturatedFat 5.3 g, Sodium 34.9 mg, Sugar 2.3 g

CRISPY POTATO PANCAKES (USING FROZEN HASH BROWNS)



Crispy Potato Pancakes (Using Frozen Hash Browns) image

I love potatoes! This is from Cook's Country magazine. Prep time includes time for letting microwave-defrosted hash browns cool.

Provided by SweetSueAl

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
5 frozen shredded hash brown patties
4 tablespoons unsalted butter
1 large egg
2 scallions, chopped fine
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Adjust oven rack to upper middle position and preheat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.
  • Place hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool.
  • Whisk egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined.
  • Add to hash brown mixture and stir until incorporated.
  • Divide mixture into 10 equal-sized balls and set aside on a large plate.
  • Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes.
  • Remove baking sheet from oven, and working quickly, place potato balls on hot baking sheet.
  • Spray each ball with cooking spray then press each one into a 1/2-inch-thick disk using a metal spatula sprayed with non-stick cooking spray.
  • Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes.
  • Place pancakes on a plate lined with paper towels and let drain briefly. Garnish with sour cream and chives, if desired.

Nutrition Facts : Calories 191, Fat 19.6, SaturatedFat 8.6, Cholesterol 83.4, Sodium 311.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.3, Protein 1.9

CRISPY HOMEMADE HASH BROWNS



Crispy Homemade Hash Browns image

We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.

Provided by Scoutie

Categories     Breakfast

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes
1/2 vidalia onion
5 slices thick bacon or 5 slices Canadian bacon, finely chopped
salt & freshly ground black pepper
2 tablespoons butter, divided
2 garlic cloves, finely minced (optional)
1/3 cup sharp cheddar cheese, grated (optional)
3 tablespoons freshly chopped chives (to garnish, optional) (optional) or 3 tablespoons green onions (to garnish) (optional)

Steps:

  • Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
  • Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
  • Cook the bacon, but not too crisp, as it will cook with the potatoes.
  • In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
  • Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
  • Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
  • Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
  • Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
  • Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
  • Transfer to a serving platter and garnish with chopped onions or chives if using.
  • Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.

CRISPY HASH BROWNS WITH SMOKY SAUCE



Crispy Hash Browns with Smoky Sauce image

Provided by Daphne Brogdon

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons smoked paprika
2 teaspoons sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
4 small russet potatoes, peeled
1 small onion, grated
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil

Steps:

  • Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
  • For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
  • In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
  • Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

EASY CRISPY FRIED CHEESE-TOPPED HASH BROWNS PATTIES



Easy Crispy Fried Cheese-Topped Hash Browns Patties image

I added in minced garlic also when sauteeing the onion but that is optional. These go great with eggs!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 onion, finely chopped
vegetable oil (for frying)
1 (16 ounce) package frozen shredded hash browns, thawed
3 teaspoons seasoning salt (or to taste, or use white salt)
black pepper
8 slices kraft American cheese

Steps:

  • Heat 2-3 tablespoons oil in a skillet over medium heat; add in onion and saute for about 6-8 minutes or until tender (if adding in garlic add in the last 2-3 minutes of cooking).
  • In a bowl mix the thawed hash browns with onion, seasoned salt and pepper.
  • Heat more oil in the skillet; drop the hash brown mixture into about 3-inch rounds (if you find that the mixture has problems holding together then add in an slightly beaten egg).
  • Cook about 4-5 minutes per side, or until lightly browned and crispy (press down with a spatula to flatten).
  • Top each potato round with a slice of cheese; cook until melted.
  • Delicious!

Nutrition Facts : Calories 163.5, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.1, Sodium 291, Carbohydrate 17.6, Fiber 1.3, Sugar 0.8, Protein 7.3

CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)



Crispy Oven Baked Hash Browns Recipe - (4/5) image

Provided by ngaldi

Number Of Ingredients 5

1 (30-ounce) bag of Ore-Ida Country Style Hash browns, frozen
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
Parchment paper

Steps:

  • Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?

BONNIE'S CRISPY CAST IRON HASH BROWNS



BONNIE'S CRISPY CAST IRON HASH BROWNS image

These hash browns are better than the best restaurant hash browns we have ever tasted. Now you can make them at home, too, right in your very own oven! Seasoned just right, they are sure to please your taste buds, oh, and did I mention how crispy they are? So, whip up some ham and eggs to go with the hash browns, and stand back...

Provided by BonniE !

Categories     Breakfast

Time 1h20m

Number Of Ingredients 5

approximately 6 or more cups frozen hashbrown potatoes, loose, but not thawed
1 stick of butter
garlic powder to taste
garlic salt to taste
fresh ground black pepper to taste

Steps:

  • 1. Use frozen hashbrowns for this recipe. Make sure they are loose and still frozen. (no clumps of frozen potatoes)
  • 2. Place the potatoes in a seasoned 10 inch cast iron skillet. They should be about one inch from the rim of the skillet (the potatoes will lower as they cook)
  • 3. Sprinkle the garlic salt, garlic powder and black pepper to taste over the potatoes. Pour 1 stick of melted butter evenly over the top of the potatoes.
  • 4. Preheat the oven to 425 degrees, place the rack on the bottom. You will have to watch your potatoes the first time you make this recipe to allow for any differences in the temperature of your oven.
  • 5. Bake the potatoes one hour and the top of the potatoes and edges should just begin to brown. If you check, the bottom of the potatoes are a nice golden brown. Remove the skillet from the oven and place the rack up ABOVE the center of the oven, and return the potatoes to the oven to finish browning the top.
  • 6. Bake 10 minutes longer until they are nice and brown. Remove from oven, and cover until ready to serve. I flip the potatoes over for a nice presentation. Leftovers for the next day heat up nicely in the microwave. Here is how they look! Enjoy!

CRISPY DINER STYLE HASH BROWNS



Crispy Diner Style Hash Browns image

Provided by Catherine McCord

Time 10m

Yield Serves 4

Number Of Ingredients 3

2 large russet potatoes
1 teaspoon oil
1/2 teaspoon salt

Steps:

  • Wash and peel the potatoes, then grate them on the large holes of a box grater.
  • Place the shredded potatoes in the center a thin, clean, dish towel. Gather the towel around the potatoes and squeeze as much water out of them as you can.
  • Heat the oil in a large skillet over medium heat.
  • Add the potatoes and spread out into a thin layer. Sprinkle with salt, and cook for about 4 minutes, until the bottom turns golden brown.
  • Flip the potatoes and cook an additional 2-4 minutes on the other side, until golden brown.

HASH BROWNS, CRISPY



HASH BROWNS, CRISPY image

Categories     Potato     Breakfast

Yield 4 servings

Number Of Ingredients 3

1 lb Russet baking potatoes, peeled and grated
3 Tbsp olive oil
Salt and pepper

Steps:

  • Heat 3 tablespoons of olive oil in a large stick-free frying pan on medium high heat. While the pan is heating, use a potato ricer much like you would a garlic press, and press out as much moisture as you can from the grated potatoes. If you don't have a ricer, you can use paper towels to absorb some of the moisture from the grated potatoes, but it doesn't work nearly as well. When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes. Spread the potatoes out along the bottom of the pan. They should not be too thick in any one place, no more than 1/2 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. When 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. Again, when golden brown, they are ready to serve.

CRISPY HASH BROWNS



Crispy Hash Browns image

Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Provided by your mom

Categories     Hash Brown Potatoes

Time 35m

Yield 4

Number Of Ingredients 6

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

Steps:

  • Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
  • Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
  • Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  • Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g

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