Best 3 Bonnies Crispy Cast Iron Hash Browns Recipes
Craving for a hearty and delicious breakfast? Look no further than Bonnie's Crispy Cast Iron Hash Browns, a culinary delight that will tantalize your taste buds and leave you craving for more. Featured in Alice Recipes, this iconic dish showcases the perfect harmony of crispy golden-brown exteriors and tender, fluffy interiors, achieved through a unique cooking technique in a seasoned cast iron skillet.
In this comprehensive guide, you'll embark on a culinary journey filled with step-by-step instructions, insightful tips, and variations to elevate your hash brown game. Discover the secrets behind achieving the perfect balance of flavors and textures, from selecting the ideal potatoes to mastering the art of creating irresistibly crispy edges.
Explore a treasure trove of hash brown recipes that cater to diverse dietary preferences and culinary adventures. Indulge in the classic simplicity of Traditional Hash Browns, where Yukon Gold potatoes take center stage, delivering a comforting and familiar taste. Elevate your breakfast with the zesty flavors of Southwestern Hash Browns, where a vibrant blend of peppers, onions, and spices awakens your senses.
For a vegetarian twist, embark on a culinary expedition with Veggie Hash Browns, where an orchestra of colorful vegetables unite to create a symphony of flavors and textures. Experience the harmonious fusion of sweet potatoes and traditional potatoes in Sweet Potato Hash Browns, a delightful harmony of flavors that will leave you craving for more. And for those seeking a gluten-free option, rejoice in the glory of Grain-Free Hash Browns, where almond flour and coconut flour create a symphony of flavors and textures that will satisfy your cravings without compromising on taste.
Whether you're a seasoned breakfast enthusiast or a novice cook seeking culinary inspiration, Bonnie's Crispy Cast Iron Hash Browns has something for everyone. Prepare to embark on a gastronomic adventure that will transform your mornings into a celebration of flavors and textures.
BONNIE'S CRISPY CAST IRON HASH BROWNS
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
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 RESTAURANT-STYLE HASH BROWNS
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
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 HASH BROWNS
Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.
Provided by Rōze Traore
Categories brunch, dinner, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
- While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
- Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
- Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
- Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
- Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
- Garnish with chives and serve with crème fraîche.
Tips:
- Use high-quality potatoes: Russet potatoes are the best choice for hash browns. They have a high starch content, which helps them crisp up nicely.
- Shred the potatoes evenly: This will help them cook evenly.
- Don't overcrowd the pan: Give the hash browns plenty of room to crisp up. If you overcrowd the pan, they will steam instead of fry.
- Use a well-seasoned cast iron skillet: This will help the hash browns develop a nice crust.
- Cook the hash browns over medium-high heat: This will help them crisp up quickly and evenly.
- Don't stir the hash browns too often: Once you've added them to the pan, let them cook undisturbed for a few minutes. This will help them form a crust.
- Season the hash browns to taste: Salt, pepper, and garlic powder are all good options.
- Serve the hash browns hot: They're best when they're fresh out of the pan.
Conclusion:
Crispy cast iron hash browns are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. Whether you like them plain or loaded with toppings, crispy cast iron hash browns are sure to be a hit.
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