I'm looking for a really good recipe for homemade hash browns, can any one help?

Answer 1

When I make breakfast, I always make my hash browns from scratch.
Start with a hot griddle that is well oiled. Then peel a potato per person. I use a flat grater and grate the potatoes over the hot griddle. Keep your griddle at about medium heat so your hash browns crisp on each side. The key is to not let your cooking surface cool down otherwise you will end up with soggy browns.
Turn them when you notice they are starting to brown around the edges. It only takes a few minutes each side. I add chopped onion to mine or sprinkle with hot sauce sometimes. I also salt and pepper both sides every time. And sometimes I melt a slice of cheese or two on the top.

Answer 2

Waffle House Restaurant Hash Browns

4 cups peeled and shredded potatoes
1 teaspoon salt
Water
1 cup ice
Vegetable oil for frying

Place prepared potatoes in a 2-quart bowl, and add salt. Add ice and pour enough water to cover potatoes. Stir to mix salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.

Place shredded potatoes in a colander, rinse with cool tap water and drain completely. At this point you can place potatoes back in the refrigerator covered until ready to fry. The uncooked potatoes will keep up to 5 hours.

Heat a large cast iron skillet over medium heat. Add enough vegetable oil to lightly cover bottom. When skillet is hot and oil has been heated, place two cups of drained shredded potatoes in skillet. Fry until crisp, shaping with a spatula. Fry about 12 to 15 minutes, without turning. Time depends on the temperature and size of the shredded hash browns. When potatoes are golden, flip over carefully and fry tops of potatoes for 2 - 3 minutes. Do not cover hash browns while frying or stir through them.

Waffle House Hash Browns Scattered all the Way!

1 slice American cheese (covered)
1/4 cup diced yellow onion (smothered)
Sliced jalapeno peppers, to taste (peppered)
1/4 cup diced fresh tomatoes (diced)
1/4 cup mushrooms (capped)
1/3 cup diced lean ham (chunked)
1/3 cup chili with beans, heated
1 serving Waffle House Hash Browns

Prepare Waffle House Hash Browns as directed. Leave them in the skillet, and add cheese, onion, jalapeno peppers, tomatoes, mushrooms and ham. When done, add chili on top of all.

Answer 3

This is a quick and easy way to make hash browns.

Hash Brown (or Rosti) Potatoes

1 pound medium moisture, yellow-fleshed potatoes, such as Yukon Gold
2 tablespoons unsalted butter
1 tablespoon vegetable oil
Salt and Pepper to taste.

Wash and peel potatoes. In a large food processor, fitted with the shredding disc, shred the potatoes. Potatoes may also be shredded by hand using a grater.

Transfer to a large bowl and season with salt and pepper, tossing mixture with a fork.

In a 9 to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides.

Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rosti until underside is golden brown, 10 to 12 minutes.

Slide hash browns onto a large plate. Invert another large plate over potatoes and invert potatoes onto it. (Browned side of potatoes should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide potatoes back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes. Slide hash browns onto a serving plate and cut into wedges.

Answer 4

The easiest recipe I have is to gather up approximately 5 lbs. of russet potatoes, washed well. Shred them using a shredder or food processor. Throw them into a frying pan with some bacon grease. Cook on one side until golden brown, turn, then cook other side until golden brown. Serve and enjoy! This should serve 3 quite well.

Answer 5

Heat some canola or olive oil in a non-stick skillet. While the oil is heating clean, peel and grate your potatoes into a bowl of water. This removes a lot of the starch. Drain grated potatoes well and add to hot oil. Do not cook too fast or they will burn. Cook on each side until they reach a nice golden brown color.

Answer 6

Grandma's Hash Browns

Submitted by: Denyse
Rated: 5 out of 5 by 25 members Prep Time: 25 Minutes
Cook Time: 1 Hour Ready In: 13 Hours 20 Minutes
Yields: 8 servings

INGREDIENTS:
8 large russet potatoes, peeled
4 tablespoons butter 1 tablespoon salt
1 teaspoon ground black
pepper

DIRECTIONS:
1. In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.


Hungry Man's Hash Browns

Submitted by: Adaba
Rated: 4 out of 5 by 10 members Prep Time: 20 Minutes
Cook Time: 25 Minutes Ready In: 45 Minutes
Yields: 5 servings

INGREDIENTS:
10 cups large chunks of peeled
potatoes
8 slices bacon 3 large onions, sliced
1 1/2 teaspoons salt

DIRECTIONS:
1. Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

Answer 7

Don't have a recipe, but if you are up for a road trip, there is a truck stop outside of Frankenmuth Michigan that hast the worlds best!!!

Answer 8

just cook your potatos as fine and crunchy as you like and add the hash about 1 minute before you take them up. use 1 gram per person finely powdered.

Answer 9

if you have a shredder you can put your potatoes on that and shred them, then take a onion shred that, take you some shredded cheese put you some butter in a skillet on low heat, take and put potatoes, onions, in skillet, cook almost done, add your cheese, fry until golden brown, put salt and pepper if desired ot season salt

Answer 10

well i've never made this before so how would i know?