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Crispy Hash Browns with Parmesan Cheese (Gluten-Free)

Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters.

The finished crispy hash browns. Photo: CC-- Cheeseslave.Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 lb Russet baking potatoes, peeled, rinsed, and grated
  • Salt and pepper
  • ½ cup or so of Parmesan cheese, finely grated

Directions:
Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off.

Use a paper towel to lightly dry potatoes.

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Toss potatoes in a bowl and coat the potatoes with Parmesan cheese.

Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick.

Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste.

Remove from heat and serve.

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2 Responses:

 
Joy Parrott
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Jul 2012 10:05:31 AM PST
Looking forward to trying this recipe.

 
Mikey
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Sep 2012 12:12:04 PM PST
Accidentally made these with Romano instead of Parmesan... still delicious! Great recipe, though I added a little extra oil on the second side to help them brown.




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A ha ha ha ha This article is so flip floppin I can't even begin to comment I.e. - you might be gluten intolerant but can eat some gluten !!!!????? may all potential people with real intolerances find their way here and not use this as their primary source of info on celiac, ...

Yes the crumpets are excellent. I have them quite often in the winter. Look and taste is excellent. They're probably not as chewy as the gluten ones but that's not really an issue as they are chewy in comparison to what I eat now.

Wow! Didn't realise that was a possibilty! I've had the little biscuits they make, they're really nice and the only danger is finishing the entire bag at a sitting! The weird thing is that I wasn't that fussed about panettones until I couldn't have them any more, now I really want one The Be...

If you are still worried you can also ask that the dry ingredients be mixed/poured outside (eg. on a deck, balcony etc.) and only be brought inside once combined with the wet ingredients. I believe someone else on the board once posted this as a suggestion, and I took it up to avoid roommate muti...

I am more stressed about what sales will be out on cyber Monday and black Friday then the actual thanksgiving holidays lol. Cooking is just cooking, I do it daily, just doing more and some special dishes. NOW once a year sales on products I use daily like supplements, spices, foods, flours, etc.....