How do you make...?

Question

Homemade hashbrowns??

Answer 1

Take a couple of potatoes, peel & rinse, then grate on cheese grater. You can also grate a small onion if you like. Add shredded cheese, then salt & pepper. Cook over medium heat in skillet in melted butter or oil til golden brown. Don't forget the ketchup!!

Answer 2

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.
bon appetite hope u 'll like it.

Answer 3

grate potato with a cheese grater heat a skillet add butter melt add potato cook until brown flip and repeat

Answer 4

Homemade Hashbrowns
These hashbrowns can be made just a day ahead, or frozen for future use.
12-15 servings 35 min 15 min prep

6 medium potatoes
water, to cover
1-2 tablespoon butter or margarine
salt, to taste
pepper, to taste

Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
Place potatoes in large bowl and cover with cold water. Place in fridge over night.
Drain potatoes. Shred with hand grater or food processor.
To cook right away: Heat frying pan over meduim-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).

Cauliflower "hashbrowns"
This recipe comes from a Food Network show, I've changed it somewhat to use less ingredients but still retain the flavor. You MUST use an iron skillet.
4 servings 18 min 10 min prep

1/2 head cauliflower
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes

Slice the cauliflower lengthwise, about 1/8-inch thick. (save the little cauliflower "crumbs")
Heat 2 tablespoons of olive oil in a large iron skillet over medium heat.
When hot, but not smoking, add the cauliflower slices, spreading out into a single layer.
Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes.
Add the salt, reserved cauliflower crumbs, garlic powder, and red pepper flakes, and give the vegetables a gentle stir.
Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more.

Carrot Potato Hashbrowns
This recipe resembles traditional hashbrowns, but the carrot serves nicely with dinner rather than breakfast. The flavors and textures of the two vegetables compliment eachother. It goes wonderfully as a side to meats.
4 servings 30 min 15 min prep

3 large white potatoes, peeled
4 large carrots, peeled
1 extra large egg
1/4 cup milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper (preferrably fresh cracked)

Shred potatoes and carrots into a large bowl.
Beat egg.
Then add remaining ingredients.
Beat mixture to combine.
Add to potatoes and carrots, and mix with large spoon until blended.
In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
Then press with a spatula to form into"pancakes".
Turn when edges begin to brown and cook through, about another two minutes.
Rest on papertowels and serve.

Heavenly Hashbrowns
2 servings 15 min

1 small onion, chopped
olive oil
2 large potatoes, diced
6-8 mushrooms, diced
1 medium green pepper, diced
1 tablespoon dried dill
pepper
cracked chilies (to taste)

In a large saucepan, add the onions to a splash of oil and saute on medium-high heat until translucent.
Add the potatoes, mushrooms, green peppers, dill, pepper, and chilies.
Turn down heat and cover until potatoes are soft enough to pierce with a fork.

Waffle Hashbrowns
Quick way to make hashbrowns.
4 servings 20 min 10 min prep

8 ounces potatoes (scrubbed and grated)
2 medium carrots (scrubbed & shredded)
1 tablespoon Ener-G Egg Substitute (mixed with)
1/4 cup water
1 tablespoon nutritional yeast flakes
1 tablespoon flour
1 tablespoon dried onion flakes
1 teaspoon salt
1/2 teaspoon garlic granules

Preheat a lightly-oiled or sprayed, non-stick waffle iron.
In a medium bowl mix together the ingredients well.
Pack half of the mixture into the hot waffle iron.
Allow to cook 10-12 minutes, or till well-browned and crispy.
Serve immediately and repeat with the second half of the batter. Serve with ketchup or applesauce.

Answer 5

haha
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