CHEESY HASH BROWN NESTS
Bundles of parslied shredded potatoes, diced ham, and cheese are nestled together and baked up until golden brown. Served with a side of spicy aioli, these are sure to be a beautiful brunch appetizer or side dish!
Provided by Lindsay
Categories Brunch
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees F.
- Use a pastry brush or paper towel to grease wells of a 12-cup muffin pan with oil; set pan aside.
- Place parsley into a small saucepan and add water. Bring to a boil over high heat, then reduce heat to medium and cook for 10 minutes. Strain liquid into a large mixing bowl, Add 2 Tablespoons of cooked parsley to the bowl and discard remaining parsley.
- Add frozen shredded potatoes to the bowl with parsley water. Stir to coat and allow mixture to absorb into potatoes for 5-10 minutes. Add remaining ingredients to the bowl and stir to combine.
- Fill wells of muffin pan with potato mixture and use back of a spoon to press mixture against bottom and sides of each well Drizzle or brush tops with a little more oil (this will help them develop a nice golden, crispy top).
- Bake at 425 for 30-40 minutes, or until potatoes are golden brown, but still slightly moist in the center. Remove pan from oven and allow nests to cool in pan for 2 minutes.
- Run an offset spatula or the edge of a butter knife along the inside edge of the wells to help release the nests from the pan. Transfer to a serving platter and serve warm, topped with aioli and additional chopped parsley, if desired.
Nutrition Facts : ServingSize 2 nests, Calories 458 kcal, Carbohydrate 28 g, Protein 11 g, Fat 33 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 906 mg, Fiber 3 g, Sugar 1 g
HASH BROWNS WITH CHEESY EGGS AND AVOCADO
Steps:
- For the hash browns: Preheat the oven to 250 degrees F.
- Grate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined.
- Heat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture.
- For the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs.
- Divide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately.
CHEESY HASH BROWNS
Hash browns baked with cream of chicken soup, sour cream and cheese is a popular potluck casserole. You can't go wrong with this recipe!
Provided by Simply Potatoes
Categories Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
- In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
- Tip: *An 11x7-inch rectangular or 8-inch square baking dish can be used.
Nutrition Facts : Calories 138.5, Fat 12.1, SaturatedFat 6.9, Cholesterol 29.7, Sodium 319.1, Carbohydrate 6.7, Fiber 0.2, Sugar 1.4, Protein 1.5
CHEESY HASHBROWNS
Make and share this Cheesy Hashbrowns recipe from Food.com.
Provided by kellib626
Categories Kid Friendly
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.
HASH BROWNS NESTS
These are great for breakfast or a snack when you're watching the tube. If you don't like smoked sausage, you can use regular breakfast sausage, ham, or bacon. They're really versatile. Delicious no matter what you put in them!
Provided by Redneck Epicurean
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
- Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
- Bake for 25 minutes.
- While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
- Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
- Add sausage mixture and pour into hash brown cups.
- Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
- Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.
Nutrition Facts : Calories 535.1, Fat 36.4, SaturatedFat 12.7, Cholesterol 166.1, Sodium 1455.5, Carbohydrate 30.5, Fiber 2.8, Sugar 2.1, Protein 20.7
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