Best 6 Delmonico Hash Brown Potatoes Recipes

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Delmonico hash brown potatoes are a delectable breakfast dish characterized by their crispy exterior and tender, fluffy interior. Originating from the renowned Delmonico's Restaurant in New York City, these hash browns have become a beloved culinary classic. The key to achieving the perfect Delmonico hash browns lies in the right balance of ingredients and cooking techniques. Whether you prefer them as a hearty breakfast staple or a side dish to accompany your favorite meal, this guide will provide you with the essential steps and tips to create restaurant-quality Delmonico hash brown potatoes at home.

Check out the recipes below so you can choose the best recipe for yourself!

DELMONICO HASH BROWN POTATOES



Delmonico Hash Brown Potatoes image

My sister-in-law Linda's specialty and a family favorite. They are simple to make and absolutely delicious!

Provided by IRENED

Categories     Side Dish     Potato Side Dish Recipes

Yield 8

Number Of Ingredients 4

1 (2 pound) package frozen hash brown potatoes, thawed
1 (8 ounce) package processed cheese
2 cups half-and-half
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place frozen potatoes in a 13 x 9 inch baking dish.
  • In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
  • Bake for 1 hour. Remove foil, and bake 15 minutes more.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 24.7 g, Cholesterol 75.3 mg, Fat 32.4 g, Fiber 1.6 g, Protein 9.3 g, SaturatedFat 18.5 g, Sodium 496.3 mg, Sugar 2.2 g

INDIVIDUAL DELMONICO POTATOES



Individual Delmonico Potatoes image

This is my family's version of Delmonico potatoes, which are a staple at our holiday gatherings. These potatoes are packed with cheesy goodness which will have you coming back for more!

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature
2 pounds Yukon gold potatoes, peeled, diced into 1/2-inch cubes (4 to 5 medium potatoes)
Kosher salt
3/4 cup whole milk
3/4 cup heavy cream
1 1/2 cups shredded white American cheese (9 ounces)
1/2 cup freshly grated Parmesan (2 ounces)
1 tablespoon freshly chopped chives

Steps:

  • Preheat the oven to 425 degrees F. Grease four 10-ounce ramekins with the butter and place on a rimmed baking sheet.
  • Place the potatoes in a large pot and cover with cold water. Season the water generously with salt and bring to a boil over high heat. Lower the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 10 minutes.
  • Meanwhile, heat the milk and cream in a medium saucepan over medium heat until small bubbles appear around the edges, 2 to 3 minutes. Slowly add the American cheese, stirring until melted. Remove from the heat.
  • Drain the potatoes well and return to the pot. Place over low heat, stirring constantly, until the excess water evaporates, about 1 minute. Mash the potatoes with a potato masher, leaving a few clumps of potato. Slowly pour in the milk and cheese mixture and 1/4 cup of the Parmesan, mix to combine. Taste and adjust seasoning.
  • Divide the potatoes evenly between the prepared ramekins. Top each with 1 tablespoon of the remaining Parmesan. Bake until the top is golden brown and the edges are bubbling, about 15 minutes. Garnish with the chives and serve.

DELMONICO POTATOES



Delmonico Potatoes image

This is a cheesy-sour cream sauce and grated potato casserole.

Provided by MARBALET

Categories     Side Dish     Potato Side Dish Recipes

Time 13h45m

Yield 7

Number Of Ingredients 9

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons minced onion
⅜ cup butter
1 (16 ounce) container sour cream
1 ½ cups milk
1 cup shredded processed cheese

Steps:

  • Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
  • Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
  • Bake the casserole for one hour.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 53.4 g, Cholesterol 76 mg, Fat 29.9 g, Fiber 5.9 g, Protein 13.9 g, SaturatedFat 18.9 g, Sodium 1092.6 mg, Sugar 6.5 g

DELMONICO POTATOES



Delmonico Potatoes image

These rich, cheesy potatoes are perfect for a large family gathering or a potluck supper. -Mrs. Arnold Sonnenberg, Brookville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 16 servings.

Number Of Ingredients 8

9 medium potatoes, unpeeled
1 cup milk
1 cup heavy whipping cream
1-1/2 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 pounds shredded sharp cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight. , Peel potatoes and coarsely shred. In a saucepan, heat the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around side of pan. Reduce heat; add cheese, stirring until melted. , Place potatoes in a greased 13-in. x 9-in. baking dish. Pour cheese sauce over potatoes. Bake at 325° for 50-55 minutes or until heated through.

Nutrition Facts : Calories 282 calories, Fat 19g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 515mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

DELMONICO POTATOES(COOK'S COUNTRY)



Delmonico Potatoes(Cook's Country) image

Red potatoes also work; do not use russets, their high starch content will make the casserole gluey. Ore-Ida Country Style shredded hash brown potatoes, available in the freezer section of most supermarkets work well.

Provided by Coppercloud

Categories     Potato

Time 1h20m

Yield 1 pan, 8-10 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low sodium chicken broth
2 1/2 lbs yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon nutmeg, fresh grated
salt and pepper
1 teaspoon lemon zest
2 teaspoons lemon juice (1 lemon)
5 cups frozen hash brown potatoes, thawed and patted dry with paper towels
3/4 cup parmesan cheese, grated
1/4 cup fresh chives, finely chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.
  • 2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 tablespoons chives.
  • 3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
  • Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.

Nutrition Facts : Calories 581.1, Fat 35.8, SaturatedFat 21.8, Cholesterol 121.6, Sodium 221, Carbohydrate 56.6, Fiber 4.7, Sugar 2.1, Protein 11.7

EMERIL LAGASSE'S DELMONICO POTATOES



Emeril Lagasse's Delmonico Potatoes image

This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)

Provided by Dee514

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 cup minced onion
salt
fresh ground white pepper
2 teaspoons chopped garlic
1 tablespoon flour
1 cup whole milk
4 lbs idaho potatoes, peeled, small diced and blanched
1/2 cup fine dry breadcrumb
olive oil
Emeril's Original Essence
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400°F.
  • In a large sauté pan, melt the butter.
  • Add the onions.
  • Season with salt and pepper.
  • Sauté for 1 minute.
  • Add the garlic.
  • Stir in the flour and cook for 1 minute.
  • Stir in the milk and bring the liquid to a boil.
  • Remove from the heat and stir in the potatoes.
  • Season with salt and pepper.
  • Pour into a greased 6 cup baking dish.
  • In a mixing bowl, add the bread crumbs and a drizzle of oil.
  • Mix thoroughly.
  • Season with Essence.
  • Stir in the parsley.
  • Spread the crumb mixture evenly over the potatoes.
  • Place in the oven and bake until golden brown, about 10 to 12 minutes.
  • Remove from the heat and serve.

Tips:

  • Use the right potatoes: Yukon Gold or Russet potatoes are best for hash browns, as they hold their shape well and don't get too mushy.
  • Shred the potatoes evenly: This will help them cook evenly.
  • Don't overcrowd the pan: Give the potatoes enough space to spread out and brown.
  • Cook the potatoes over medium heat: This will help them cook through without burning.
  • Flip the potatoes halfway through cooking: This will ensure that they brown evenly on both sides.
  • Season the potatoes to taste: Salt, pepper, and garlic powder are all good options.
  • Serve the potatoes immediately: They are best when hot and crispy.

Conclusion:

Delmonico hash brown potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your liking. Whether you like them crispy or soft, plain or loaded with toppings, there is a Delmonico hash brown potato recipe out there for you.

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