Best 7 Recipe Hash Browns Recipes
**Crispy, golden-brown, and oh-so-delicious, hash browns are a breakfast staple that can also be enjoyed for lunch or dinner. Made from grated potatoes, these versatile patties can be fried, baked, or grilled. This article offers a collection of hash brown recipes that cater to various dietary preferences and cooking styles, ensuring there's something for everyone to enjoy.**
**1. Classic Hash Browns:** This recipe takes you back to the basics with a simple yet satisfying hash brown patty. Grated potatoes are seasoned with salt and pepper, then fried until crispy on the outside and tender on the inside. Serve with your favorite breakfast sides like eggs, bacon, and toast.
**2. Loaded Hash Browns:** Take your hash browns to the next level with this loaded version that's packed with flavor. Along with potatoes, you'll add diced bell peppers, onions, and cheese to the mix, creating a hearty and filling patty. These loaded hash browns are perfect for a weekend brunch or a quick weeknight meal.
**3. Sweet Potato Hash Browns:** For a healthier twist on the classic, try these sweet potato hash browns. Made with grated sweet potatoes, these patties have a naturally sweet flavor that pairs well with savory toppings like eggs and avocado. They're a great option for those following a gluten-free or paleo diet.
**4. Vegan Hash Browns:** Cater to your vegan friends or family with this plant-based version of hash browns. Grated potatoes are combined with non-dairy milk, nutritional yeast, and seasonings to create a crispy and flavorful patty. Serve with your favorite vegan breakfast sides like tofu scramble and roasted vegetables.
**5. Baked Hash Browns:** If you're looking for a healthier alternative to fried hash browns, this baked version is the way to go. Grated potatoes are seasoned and then baked in the oven until golden brown. These baked hash browns are perfect for meal prepping or serving as a side dish at your next gathering.
ZUCCHINI HASH BROWNS RECIPE BY TASTY
Here's what you need: zucchinis, salt, parmesan cheese, fresh chives, dried oregano, garlic powder, black pepper, egg
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F/200°C.
- Using a box grater, grate the zucchini on the coarse side.
- Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
- Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
- Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
- Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
- Bake for 35 minutes, until golden brown.
- Cool the hash browns for 10-15 minutes to set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
CAULIFLOWER HASH BROWNS RECIPE BY TASTY
Here's what you need: large cauliflower, parmesan cheese, fresh chives, garlic, olive oil, dried basil, eggs, salt, black pepper, dipping sauce
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
RöSTI - GERMAN (OR SWISS) HASH BROWNS & EGGS RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- Helpful equipment: Potato ricer (easy way to remove excess moisture) or cheesecloth or tea towel Box grater or food processor with a shredding blade Wash potaotes (I don't peel them, unless you are using Russets) and grate Squeeze out as much moisture as you can (to avoid gummy potatoes). Add grated onion (if using) Add olive oil, pepper and go easy on adding salt (you can always add more). Toss to combine. Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor). Evenly distribute the potatoes and allow to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down). Flip over and continue to cook until golden brown. Total cooking time is approximately 20 minutes. If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve. Otherwise, you can cook eggs separately and serve.
STUFFED HASH BROWNS RECIPE - (4.4/5)
Provided by Addylicious
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Over medium high heat, ladle some of the butter into a large oven safe skillet spread half of the hash browns into the pan. Put sour cream, chives, cheese, onions, salt and pepper on hash browns, top with remaining hash browns; cook 3 to 4 minutes on medium high heat until bottom is golden brown. Ladle more melted butter onto hash browns and flip. Cook until desired crispness is reached. Finish in oven for 10 minutes.
CHEDDAR-CHIVE HASH BROWNS RECIPE BY TASTY
Here's what you need: russet potatoes, butter, shredded cheddar cheese, egg, chives, salt, pepper
Provided by Alix Traeger
Categories Sides
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F (200˚C) degrees.
- Peel and grate the potatoes, and soak them in ice water. Squeeze out excess water and place potatoes in a bowl.
- Add the rest of the ingredients to the bowl and mix well.
- On a nonstick pan, form patties of the potato mixture with your hands.
- Bake for 35-40 minutes or until brown and crispy.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 56 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, Sugar 2 grams
CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)
Provided by ngaldi
Number Of Ingredients 5
Steps:
- Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?
CARROT ZUCCHINI HASH BROWNS RECIPE - (4.1/5)
Provided by Birgitta
Number Of Ingredients 7
Steps:
- In a bowl, add and mix all ingredients together, shape into 4 patties. Pour plenty of oil in a frying pan and fry the hash browns on both sides until golden brown.
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for hash browns, as they have a high starch content that helps them hold their shape when shredded.
- Shred the potatoes evenly: Use a box grater or a food processor fitted with a shredding blade to shred the potatoes. Shred them to a medium-coarse texture, about the size of matchsticks.
- Rinse the potatoes well: This will help to remove excess starch, which can make the hash browns gummy.
- Squeeze out excess moisture: Use a paper towel or a kitchen towel to squeeze out as much moisture as possible from the shredded potatoes. This will help them crisp up better.
- Use a well-seasoned skillet: A well-seasoned cast iron skillet is the best choice for cooking hash browns, as it will help to create a crispy crust.
- Don't overcrowd the skillet: When cooking hash browns, it's important to not overcrowd the skillet. This will prevent them from cooking evenly and will make them more likely to steam rather than fry.
- Cook the hash browns over medium heat: Cooking the hash browns over medium heat will help them to cook through without burning.
- Flip the hash browns only once: Flipping the hash browns too often will break them up and make them less crispy. Flip them only once, when the underside is golden brown.
Conclusion:
Hash browns are a delicious and versatile breakfast side dish that can be enjoyed with a variety of toppings. They're also a great way to use up leftover mashed potatoes. With a few simple tips, you can make perfect hash browns at home. So next time you're looking for a quick and easy breakfast, give hash browns a try.
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