Best 5 Shredded Potatoes Recipes

SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX

Steps:

• Place Simply Potatoes Shredded Hash Browns on large cutting board.
• Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
• Place eggs in shallow dish and whisk until completely blended.
• Place flour on a shallow plate.
• Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 - 20 minutes.
• Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking). To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it's hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
• Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.

SHREDDED POTATOES

Steps:

• Preheat oven to 350.
• Combine all ingredients except the hash browns in a large bowl. Place hash browns in a greased 2quart baking dish. Add mixture to the hash browns & stir until well mixed.
• Topping - Mix together cornflakes/chips and 1/2 margarine together and sprinkle over casserole.
• Bake uncovered for 1 hour.

CHIPOTLE SHREDDED SWEET POTATOES WITH BACON

Steps:

• In a large skillet, heat oil over medium heat. Add onion and shallots; cook and stir 4-6 minutes or until softened., Transfer onion mixture to a large bowl; stir in parsley and seasonings. Add sweet potatoes and cheeses, mixing well. Fold in chopped bacon., Transfer mixture to a greased 5- or 6-qt. slow cooker. Sprinkle with paprika. Cook, covered, on low 4-5 hours or until potatoes are tender., In a small bowl, mix topping ingredients. Serve with sweet potatoes.

CHINESE SHREDDED POTATOES WITH CHILI AND VINEGAR

Steps:

• 1)Prior to preparing any of the ingredients. Cut the potatoes into thin strips the size and thickness of a matchstick. 2) Place potatoes in a glass bowl and cover in water. Refrigerate potatoes for 30 minutes. 3) After soaking the potatoes drain potatoes and rinse potatoes under water to remove any extra starch. 4) In a non stick wok or frying pan, heat Sesame oil, add garlic and chili 5) Add potatoes to wok and quickly stir fry. Add the rice vinegar, soy sauce and sugar. Stirring potatoes for 3- 5 minutes until the liquid thickens. 6) Ad this point you can add the bell peppers or onion chives. If using bell peppers cook for 1 minute. After stir-frying add vinegar.

SHREDDED POTATOES AU GRATIN

Steps:

• 1. In a large bowl, combine the hash browns, cream, 1-1/4 cups of the cheddar, the onions, salt and pepper. Mix well.
• 2. Lightly spray four 1-cup ramekins with nonstick cooking spray. Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese.
• 3. Bake in a preheated 350-degree oven until bubbly and golden brown and the potatoes are cooked, about 35-45 minutes.
• 4. NOTE: If you prefer, prepare these in a 11x7-inch baking dish. Just increase the baking time by about 12 minutes.