Best Spiralizer Hash Browns Recipes

Hash Browns image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 5

6 tablespoons unsalted butter
4 medium russet potatoes (about 2 pounds)
Kosher salt and freshly ground pepper
1/2 teaspoon paprika
1/4 cup heavy cream

Steps:

Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

Neely's Homemade Hash Browns image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 6

2 pounds russet potatoes, peeled and cubed
1/2 Vidalia onion
3 tablespoons freshly chopped chives, plus more for garnish
5 slices Canadian bacon, finely chopped
Salt and freshly ground black pepper
2 tablespoons butter, divided

Steps:

Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.
In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. 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. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.