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In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium.
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Mix in 1 tbsp of olive oil, salt and pepper. Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat. Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick. Cook for 5 to 8 minutes until golden brown and crispy.
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In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out 1/4 cup potato mixture into the pan and flatten to a 1/2.
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Drop 1/4 cups worth of shredded potatoes on the pan, flattening them into ¼-½ inch thick circles. Sprinkle with salt and pepper, and cook for 4-5 minutes until golden brown on the bottom. Flip and cook for another 4 minutes until browned and crispy. Cook the rest of the grated potatoes the same way.
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Once flipped, reshape back into the circle, lower the heat, to low, and let cook for about another 5 minutes. The oil on the top allows the hash browns to brown and crisp nicely, while at the same time preventing them from sticking. Salt the top again, add your pepper. Feel free to flip again after about 5 minutes to check the color on the.
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Sprinkle potatoes with onion powder and stir to combine. Preheat skillet - place a large non-stick or cast-iron skillet over medium heat. Once the skillet is hot, add oil and butter. Add potatoes - spread the potatoes in an even layer in the skillet, about 1/3″ thick.
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Season potatoes with salt and pepper. ½ teaspoon salt, ¼ teaspoon black pepper. Heat up half of the oil in a large skillet. 6 tablespoons vegetable oil. Place half of the shredded potatoes in the skillet and spread thin. Cook undisturbed for 3 to 4 minutes over medium heat. Check if the bottom is golden brown and flip.
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Stir in potatoes. Divide mixture among prepared pans, pressing firmly into bottom of cups. Bake for 40 minutes. Using a spoon, press hash browns down into muffin cups. Bake 15 minutes more. Sprinkle with cheese, and bake 5 minutes more. Let cool in pans for 5 minutes; remove from pans, and serve immediately. Garnish with parsley, if desired.
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Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side. Remove from heat and serve immediately.
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In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
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Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed. 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.
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Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper. Cook potatoes until a brown crust forms on the bottom, about 5 minutes.
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Get a muffin tray and spray the cups with some cooking spray. Fill each cup about halfway and press down firmly with a spoon so the hash browns hold together. Spray the tops with cooking spray and then place in the oven to bake for 25 minutes - 30 minutes. The tops should be golden brown when the hash browns are done.
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Cook the hash browns: Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil heats up to the point of shimmering but not smoking, add the grated potatoes, spreading them out evenly along the bottom of the pan. The potatoes should not be too thick in any one place—about 1/4 to a 1/2-inch thick.
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Tip the dry potato shreds into a large mixing bowl and add the flour, vegetable oil, and seasoning. Stir to combine - the potato mix should lightly stick together into a ball. Add flour, oil, and seasoning. Combine the ingredients. Place hash brown mix on a lined baking tray and roll flat.
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Bake - Convection: Preheat oven to 425°F. Place 1 full bag (5 lbs) of frozen rounds evenly on a shallow baking pan. Bake for 14 to 20 minutes, turning once for uniform cooking. Convection oven (full oven): preheat oven to 425°F . Place 6 lbs of frozen rounds on a shallow baking pan and spread evenly. Allow 5 baking pans (30 lbs total) to fill.
