Best 7 Sunnys Saturday Special Hash Browns Recipes

ZUCCHINI HASH

Steps:

• In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.

WEEKEND BAKED HASH BROWNS

Steps:

• Cut bacon into 1/2" pieces; fry in large skillet until crisp; remove and drain on absorbent paper; discard all but a very small amount of bacon fat from skillet.
• Add vegetable oil to lightly cover bottom of skillet; heat to medium-high; add hash browns and fry (spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes) until brown.
• Remove hash browns from skillet, spreading them into a 9x13 baking dish that has been lightly sprayed with no-stick cooking spray; spread half the bacon and half the cheese over the hash browns.
• Beat eggs, milk, onions, salt, pepper, and hot pepper sauce together then pour over the hash browns, bacon, and cheese; press the bacon and cheese evenly down into the hash browns and egg mixture with the edge of a spoon or clean fingertips; top with remaining bacon and cheese.
• Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12-15 minutes.
• NOTE: I often use Simply Potatoes® "Southwest Style Hash Browns" for a spicier breakfast casserole.

SWEET AND SASSY HASH BROWNS

Steps:

• Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
• Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.

CLASSIC HASH BROWNS

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.

HASH BROWNS

Steps:

• Combine all ingredients in a bowl and mix thoroughly.
• Place a 10-inch nonstick skillet over medium-high heat for about 2 to 3 minutes. Spread potato mixture evenly in pan and press with spatula. Cook until bottom browns, about 10 minutes. If potatoes look too dry, add just enough oil to lightly coat. Flip with spatula and continue cooking until browned. Cut into wedges and serve warm.

SPICY HASH BROWNS W/EGGS SUNNY-SIDE UP

Steps:

• Add two eggs to a small bowl and let stand at room temperature while cooking the hash browns.
• Add Peanut Oil to cast iron skillet or your preferred type of skillet and heat to medium-high.
• Add the shredded hash browns to skillet and form into an evenly round patty about 1/4 to 1/2 inch thick, add sea salt, black pepper, cayenne pepper, and add all of the red onion spreading evenly. Let cook, do not mix or stir. Once the hash browns are golden brown (about 3 to 4 minutes), flip over and let cook until golden brown. Remove hash browns from skillet and place on your eating or serving dish.
• Turn heat down to medium and ensure skillet has cooled down before adding butter or the butter will turn brown and make for ugly looking eggs (I would recommend removing cast iron skillet from heat to cool).
• Add butter to skillet and melt. Add eggs from the small bowl to the skillet adding just a pinch of sea salt and black pepper and cook for about 3 minutes without touching for Sunny-side up: this should produce a nice white colored egg (not brown). If egg edges start to crisp, the heat is too high. During the last 30 seconds, I microwave the hash browns to get them nice and hot, then add the eggs on top of the hash browns. Add the green onions to the skillet and heat slightly (30-45 seconds): do not cook them. Garnish eggs and dish with green onions and enjoy!

HENRIETTA'S HASH BROWNS

Steps:

• Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
• Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
• Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
• Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.