Are you ever in the mood for breakfast for dinner? :) Doug was gone on Friday, and when the man it out of the house, why cook? :) Ok... there are three other little mouths I get to feed as well... that's why. Soooo... not feeling in the mood to do anything elaborate, and seeing these hash browns on Ashley's Big Flavor's From a Tiny Kitchen, I decided to make hash browns for dinner. Period. Now isn't that a balanced meal for the kiddos? :)
They just sounded yummy!
...And they were.
(Sorry Doug... you missed out!)
Emily's Famous Hash Browns
Allrecipes - your mom
"Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!"
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 35 Min
Original Recipe Yield 4 servings
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Amount Per Serving Calories: 183 | Total Fat: 6.9g | Cholesterol: 53mg
MacGourmet Rating: 5 stars
Allrecipes - your mom
"Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!"
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 35 Min
Original Recipe Yield 4 servings
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Amount Per Serving Calories: 183 | Total Fat: 6.9g | Cholesterol: 53mg
MacGourmet Rating: 5 stars
Now I know what to make for the kids while Seth is gone! We're always looking for meals like this. I had forgotten--didn't we have these for breakfast all the time? I absolutely loved them but haven't made them for a long time.
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