PARMESAN HASH BROWNS
Categories Food Processor Cheese Dairy Onion Potato Brunch Side Vegetarian Quick & Easy Dinner Parmesan Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until softened, 3 to 4 minutes. Remove from heat.
- Peel potatoes and coarsely grate in food processor. Squeeze potatoes in a kitchen towel (not terry cloth) to remove excess liquid, then transfer to a bowl. Add onion mixture (reserve skillet), stirring to coat potatoes, and stir in cheese.
- Heat 2 tablespoons oil in reserved skillet (not cleaned) over moderate heat until hot but not smoking. Add potato mixture, then press firmly into a cake and round edges with a heatproof spatula. Cover skillet and cook potato cake until underside is crusty, 10 to 12 minutes. Slide out onto a plate. Invert skillet over potato cake and, using pot holders to hold plate and skillet firmly together, flip cake into skillet. Drizzle remaining tablespoon oil around edge of cake, then cover and cook until potatoes are tender and underside is crusty, about 10 minutes. Slide cake onto a platter and cut into wedges.
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Z_wombie
[email protected]These hash browns were a bit too salty for my taste. I think I'll use less Parmesan cheese next time.
Bobot Diamante
[email protected]I made these Parmesan Hash Browns for breakfast and they were the perfect start to my day. They were crispy, cheesy, and full of flavor. I'll definitely be making these again.
Bhadra Limhu
[email protected]These Parmesan Hash Browns were a great way to use up leftover mashed potatoes. They were easy to make and turned out crispy and delicious.
Zen Chadred
[email protected]I'm not a big fan of Parmesan cheese, but I still enjoyed these hash browns. They were crispy and flavorful, and the cheese added a nice touch of richness.
Hooriya Fatima
[email protected]These Parmesan Hash Browns were delicious! I used sharp cheddar cheese instead of Parmesan and they were still amazing. I'll definitely be making these again.
Aashik Kumar
[email protected]I followed the recipe exactly and my hash browns turned out soggy. I think I'll try cooking them on a higher heat next time.
Raul Jcarn
[email protected]I found this recipe to be a bit bland. I added some salt, pepper, and garlic powder to taste and it was much better.
mbshamim islam
[email protected]These hash browns were a bit too greasy for my taste. I think I'll try using less butter next time.
robib shailm
[email protected]I made these Parmesan Hash Browns for a brunch party and they were a huge hit! Everyone loved the crispy texture and cheesy flavor. I'll definitely be making these again.
Umi Basnet
[email protected]These Parmesan Hash Browns were easy to make and turned out perfectly. I used Yukon Gold potatoes, which gave them a nice fluffy texture. I also added some chopped bell peppers and onions for extra flavor. Yum!
9qwe
[email protected]I was skeptical about using Parmesan cheese in hash browns, but I'm so glad I tried it! The cheese adds a wonderful savory flavor that really complements the potatoes. This recipe is a keeper!
ELABIC TUBE
[email protected]I've tried many hash brown recipes, but this one is by far the best. The Parmesan cheese adds a delicious richness and depth of flavor. My family loved them!
David Lorenz
[email protected]These Parmesan Hash Browns were a hit at my breakfast table! They were crispy on the outside and fluffy on the inside, with the perfect amount of cheesy flavor. I'll definitely be making these again.