Best 5 Potatoes For Hash Browns How To Parboil Recipes
Hash browns are a beloved breakfast staple, enjoyed for their crispy exterior and fluffy interior. Made from grated potatoes that are fried until golden brown, they are a versatile dish that can be served on their own or as a side to eggs, bacon, or sausage. While hash browns are typically made with raw potatoes, parboiling them before frying can yield a creamier, more tender texture. This article provides three recipes for parboiled hash browns, each with its own unique flavor profile. The first recipe, Classic Parboiled Hash Browns, uses simple ingredients like potatoes, butter, and salt and pepper to create a timeless dish. The second recipe, Loaded Parboiled Hash Browns, adds a variety of mix-ins such as cheese, bacon, and onions for a more decadent hash. Finally, the third recipe, Sweet Potato Parboiled Hash Browns, offers a healthier alternative with a slightly sweet flavor. With step-by-step instructions and helpful tips, these recipes will guide you in creating delicious and satisfying parboiled hash browns that will elevate your breakfast routine.
Let's cook with our recipes!
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.
GRANDMA'S HASH BROWNS
My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 13h20m
Yield 8
Number Of Ingredients 4
Steps:
- In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
- The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.
Nutrition Facts : Calories 337.2 calories, Carbohydrate 66.6 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6 g, Protein 5.8 g, SaturatedFat 3.7 g, Sodium 929.7 mg, Sugar 2.8 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
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.
HOMEMADE HASH BROWNS POTATOES
Sick of craving hashbrowns and finding that all the frozen ones in the supermarket have tallow in them? Make this recipe. It's simple AND it's good. A good reason not to bother with the bought version.
Provided by Missy Wombat
Categories Breakfast
Time 45m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Put the potatoes and onion in a cloth and wring out the moisture.
- Lightly mix in the rest of the ingredients.
- Use a heavy bottomed frying pan for cooking the potato mix.
- When oil is hot put in tablespoons of mixture, pressing down a little for more contact with hot pan.
- These look better if a little lacy.
- When golden turn and cook the other side.
- Keep cooked ones in a warm oven.
Nutrition Facts : Calories 1234.7, Fat 19.8, SaturatedFat 3.8, Cholesterol 211.5, Sodium 149.2, Carbohydrate 236.7, Fiber 29.3, Sugar 13.4, Protein 33.6
Tips for Perfect Hash Browns:
- Choose the Right Potatoes: Use starchy potatoes like Russet or Idaho potatoes for the best hash browns. These potatoes hold their shape well and provide a crispy exterior and fluffy interior.
- Parboil the Potatoes: Parboiling the potatoes before shredding helps remove excess starch, resulting in crispier hash browns. Bring a large pot of salted water to a boil, add the potatoes, and cook for 5-7 minutes or until tender-firm. Drain the potatoes and immediately transfer them to an ice bath to stop the cooking process.
- Shred the Potatoes: Use a box grater with the large holes to shred the potatoes. This will create the desired texture for hash browns.
- Season the Potatoes: Season the shredded potatoes with salt, pepper, and any other desired seasonings. You can also add chopped onions, peppers, or herbs for extra flavor.
- Cook the Hash Browns: Heat a large skillet over medium-high heat and add some oil or butter. Spread the shredded potatoes evenly in the skillet and press down gently to form a flat patty. Cook for 5-7 minutes per side or until golden brown and crispy.
Conclusion:
Achieving perfect hash browns requires careful selection of potatoes, proper parboiling, and precise cooking techniques. By following these tips, you can create delicious and crispy hash browns that will elevate your breakfast or brunch experience. Experiment with different seasonings and add-ins to create your own unique variations. Whether you prefer them plain or loaded with toppings, hash browns are a versatile dish that can be enjoyed in many ways. So, grab some potatoes and start creating your own hash brown masterpieces!
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