How can I make hash browns?

Answer 1

Homemade Hash Browns

3 medium potatoes, peeled
1 medium onion
1 egg, beaten salt & pepper
cooking oil


Grate the potatoes and onion. Add egg, pepper and salt, mixing well. Heat oil in frying pan over medium heat until hot. Scoop in spoonfuls of the potato mixture and flatten into patties about 1/2 inch thick. Brown patties on both sides, adding more oil as needed. Serve them hot.

Answer 2

Well it probably depends on where you live. I just go to the store and buy in the freezer section the hash brown patties...they come in a long narrow box....my husband loves them...and I heat them for one minute in the microwave. I can do a whole breakfast ...hash brown, eggs, and sausage in 6 minutes or less.....or you can buy them in a bag, also in the freezer section....and fry them....or put in a casserole dish...takes longer......or you can make hash browns from scratch... grated from a peeled potato, and frying them...since that is what they really are. It also might work from a cooked potato (like pre-baked)....haven't tried it, but think they would then fry faster.

I opt for the first one...the patties are pre-cooked and fried and all you do is heat them up! Here they are about $2.00 a box for 20 or so.

Answer 3

Hash Browns Recipe

6 medium red potatoes, cooked and cooled
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
House Seasoning, recipe follows

In a medium saucepan, add red potatoes and water to cover. Simmer until cooked through, drain and cool. Thinly slice the potatoes.
In a large skillet, add olive oil and butter. Add onions and cook over medium heat until caramelized, about 10 to 15 minutes. Add potatoes and brown, turning only once with a spatula to prevent breaking up the potatoes. Add house seasoning, to taste.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Answer 4

Ore-Ida makes frozen hash browns in a bag...there are no added ingredients, but the work of cooking and shredding the potatoes is already done. Just fry them in some oil, add some salt and pepper. They are delicious and a lot easier than starting with fresh potatoes (unless you have a lot of potatoes you are trying to use!)

Answer 5

Those are some strange hash brown recipes. I've never heard of cooking the potatoes first. I usually skin 4 potatoes, shred them in a food processor, rinse them in a strainer, throw about 2 Tablespoons of diced onion, pinch of pepper, tsp of salt, toss together to mix. melt 2 Tbls of butter in a 10" skillet, pour the potatoes in, smash flat with a spatula, make a 1/2" space around the potatoes, cook on medium to medium high for 12 minutes or so, flip using a plate, slide back into the pan, cook for about 10 mins. and it should be nice and crispy.

Answer 6

I like to take left over baked potatoes or even boiled whole potatoes and then use either a grater or a food processor to grate them. (If you want to use raw potatoes be sure and pat them dry before you try to cook them.)

Melt some butter or margarine in a skillet and add the potatoes and some sliced onions (if desired). Salt and Pepper to taste. Let brown on the bottom and then turn over carefully trying not to stir to much. Let brown on other side and then serve.

You can top them with cheese (grated cheddar), gravy, ketchup or whatever you desire.

Answer 7

Take some cooked potatoes, and shred them with a cheese grater. Put some butter in a skillet and put in the potatoes, salt and pepper. Make sure there is enough butter so they potatoes don't stick to the pan (or use a non-stick skillet). Turn them once they have browned and brown the second side. If you want them more crispy, break apart the potatoes as they cook, so more of the potato gets browned. Enjoy!

Answer 8

buy them from the freezer section and follow the directions.

To make homemade very simply use a large cheese grater. Take a peeled potato and use the larger cheese holes on the grater and grate the potato. Season to taste. once you have a nice large pile throw a clump in really hot oil in a pan fry til brown and flip. and serve. other people add grated peppers cheeses onion eggs crumbled bacon or sausage etc

Answer 9

Breakfast Hash Browns:

25 min 15 min prep
4 servings

1 lb russet potatoes
1/4 teaspoon salt
pepper
1/2 cup cheddar cheese (mild, medium or aged your choice)
2 slices bacon, cooked & crumbled,optional
2 green onions

1. Boil the potatoes until just barely tender, set aside to cool so you can handle them.
2. Grate the potatoes.
3. Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
4. Top with cheddar, green onions& bacon.
5. Add remaining potatoes, pat down.
6. Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
7. Using a spatula lift edges carefully to see when the bottom is golden brown.
8. Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
9. Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
10. Cook about another 5 minutes.
11. Slide back onto a plate and cut into wedges.

Answer 10

grate a potato. heat oil in large pan to medium heat. place potatoes in one thin layer across the pan and brown until crisp on each side.

Enjoy your hash brown pancake!