Best 5 Hungry Mans Hash Browns Recipes

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Calling all breakfast and brunch enthusiasts! Hungry Man's Hash Browns are about to become your new favorite morning indulgence. These crispy, golden-brown potato patties are filled with savory fillings and smothered in a rich, creamy sauce, making them an irresistible treat that will kick-start your day with a smile.

This versatile dish can be customized to suit your taste buds. The first recipe introduces the classic Hungry Man's Hash Browns, a harmonious blend of shredded potatoes, onions, and bell peppers, held together by eggs and seasoned to perfection. The second recipe takes a more adventurous route, incorporating bacon, sausage, and cheese into the hash browns, creating a hearty and flavorful masterpiece. And for those who prefer a vegetarian option, the third recipe showcases a delightful combination of mushrooms, spinach, and feta cheese, offering a healthier yet equally satisfying alternative.

No matter your preference, these Hungry Man's Hash Browns are sure to impress. They are effortless to prepare, requiring only a few simple ingredients and a bit of your time. Plus, they can be tailored to your dietary needs and preferences, making them a perfect choice for any occasion. So, gather your ingredients, fire up your skillet, and embark on a culinary journey that will leave you craving more.

Here are our top 5 tried and tested recipes!

MAN HASH BROWNS



Man Hash Browns image

Provided by Alton Brown

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 3

4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
Pinch kosher salt
1 tablespoon bacon fat

Steps:

  • Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
  • While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
  • Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

DUTCH OVEN MOUNTAIN MAN BREAKFAST



Dutch Oven Mountain Man Breakfast image

Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!

Provided by Mrs. Mik

Categories     Breakfast and Brunch     Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
  • Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
  • Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 16.5 g, Cholesterol 250.9 mg, Fat 37.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 16.7 g, Sodium 579 mg, Sugar 1.6 g

EMILY'S FAMOUS HASH BROWNS



Emily's Famous Hash Browns image

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

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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



Classic Hash Browns image

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

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

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

CRISPY RESTAURANT-STYLE HASH BROWNS



Crispy Restaurant-Style Hash Browns image

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

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

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

Tips:

  • For crispier hash browns, use a large skillet and spread the potatoes out in a single layer.
  • Don't overcrowd the pan, or the hash browns will steam instead of fry.
  • Use a well-seasoned cast iron skillet for the best results.
  • If you don't have a cast iron skillet, use a non-stick skillet over medium heat.
  • Be patient and don't stir the hash browns too often. Let them cook undisturbed for a few minutes at a time, then gently flip them over.
  • Season the hash browns with salt, pepper, and garlic powder, or your favorite seasonings.
  • Serve the hash browns hot with your favorite toppings, such as eggs, cheese, or salsa.

Conclusion:

Hungry Man's Hash Browns are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can have a hearty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy breakfast or brunch idea, give Hungry Man's Hash Browns a try. You won't be disappointed!

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