Indulge in a culinary journey with our tantalizing Hash Brown Potato Bundles, a delightful appetizer that tantalizes your taste buds. Crispy golden-brown exteriors encase tender, fluffy potato interiors, topped with a symphony of flavorful fillings. Choose from a medley of delectable variations, including hearty sausage and melted cheese, savory bacon and chives, or a vegetarian delight of roasted vegetables and herbs. Each bundle bursts with a symphony of textures and flavors, making them the perfect party pleaser or a satisfying snack. These versatile bundles are not just delicious but also incredibly easy to prepare, making them a lifesaver for busy weeknights or effortless entertaining. So, get ready to embark on a culinary adventure with our Hash Brown Potato Bundles, where every bite promises an explosion of flavors and crispy, golden goodness.
Check out the recipes below so you can choose the best recipe for yourself!
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
SIMPLY POTATOES® CHEESY HASH BROWNS
Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish. You can't go wrong with this recipe!
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
- In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
Nutrition Facts : Calories 349 calories, Carbohydrate 23.7 g, Cholesterol 65.4 mg, Fat 24.4 g, Fiber 2 g, Protein 9 g, SaturatedFat 14.9 g, Sodium 588.7 mg, Sugar 1 g
HASH BROWN POTATO BUNDLES
Individual servings of hash brown potatoes and chopped vegetables, mildly seasoned with butter, are a pleasant meal accompaniment. These would be great for camping trips. Recipe courtesy of Land O Lakes.
Provided by diner524
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Spray or butter part of the foil before adding the frozen hash brown patty on the square of heavy-duty aluminum foil.
- Top each hash brown patty with 1 tablespoon butter, 1 slice onion, 1/4 teaspoon bouillon granules and 1/4 teaspoon dill weed(I use way less); sprinkle with salt and pepper.
- Bring edges of aluminum foil to center; tightly seal top and sides.
- Bake for 35 to 45 minutes or until potatoes are fork tender.
- GRILLING DIRECTIONS:.
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Place packets on grill.
- Cover; grill, turning occasionally, until potatoes are fork tender (15 to 20 minutes).
PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
HASH BROWN POTATOES
Steps:
- Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes.
- Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives.
- That s a yummy potato!
HASH BROWN POTATOES
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
Provided by Food Network
Categories side-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
BAKED POTATO HASH BROWNS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.
- Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.
HASH BROWN POTATOES
Hash browns are almost always on our breakfast menu. Served with warm homemade applesauce along side eggs with either bacon or ham it is the best breakfast. We have it for dinner at least once a month.
Provided by Marsha Gardner
Categories Potatoes
Number Of Ingredients 7
Steps:
- 1. Boil potatoes, drain and cool. Dice and set aside.
- 2. Melt drippings and butter in a cast-iron skillet over medium-high hear. Add potatoes stir until coated with butter mixture. Cook potatoes about 10 minutes, turning occasionally.
- 3. Add onion and remaining ingredients, stirring gently. Cook an additional 10-15 minutes or until potatoes are brown on all sides.
- 4. NOTE: I cook the potatoes the night before if we are having a big breakfast with a group and just dice in the morning and proceed. If I am using new potatoes, I don't even bother to peel them.
HASH BROWN POTATOES
"My mother-in-law served these buttery potatoes at brunch a while ago, and I wouldn't leave until I had the recipe," notes Holly VeDepo of West Liberty, Iowa. Chopped red pepper provides this stovetop side dish with a bit of color.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 9-11 minutes or until tender, turning once. Cool slightly; peel and cube., Place potatoes in a bowl; add onion and red pepper if desired. In another bowl, combine the flour, milk, salt and pepper until smooth. Pour over potato mixture and toss., In a large skillet, melt butter. Add potato mixture. Cook over medium heat for 15 minutes or until potatoes are golden brown, stirring occasionally.
Nutrition Facts :
Tips:
- Use a variety of potato. Yukon Gold or Russet potatoes are great choices for hash brown potato bundles, as they hold their shape well and have a fluffy texture.
- Shred the potatoes finely. This will help them cook evenly and prevent them from becoming too mushy.
- Season the potatoes well. Before shaping them into bundles, be sure to season them with salt, pepper, and any other desired spices.
- Don't overcrowd the pan. When cooking the potato bundles, make sure to leave enough space between them so that they can cook evenly.
- Flip the bundles halfway through cooking. This will help them brown evenly on all sides.
- Serve the bundles immediately. These are best enjoyed hot out of the pan, so be sure to serve them as soon as they're done cooking.
Conclusion:
Hash brown potato bundles are a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be tailored to your own personal taste. With a variety of fillings and toppings to choose from, the possibilities are endless. So next time you're looking for a tasty and satisfying side dish, give these hash brown potato bundles a try. You won't be disappointed!
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