HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
- Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
- Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.
HASH BROWN MAC AND CHEESE CUPS
Have some shredded hash browns in the freezer? You could bake them and serve them with ketchup, or you could break out your muffin tin and turn them into something a little more creative: Crispy mac and cheese-stuffed hash brown cups. Crisp savory potatoes cradle mac and cheese that's topped off with buttery breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
- Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
- Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
- Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
- Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.
CHEESY HASH BROWNS
Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 398 calories, Fat 24g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 782mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein.
MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY
Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper
Provided by Hannah Williams
Categories Sides
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F/220°C.
- In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
- Bake for 15-20 minutes, until golden brown.
- In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
- Bake 15 minutes. Freeze up to 1 month.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams
CHEESY HASH BROWNS
Make Cheesy Hash Browns and watch 'em forget about the snooze button. Our Cheesy Hash Browns mix up potatoes with veggies, bacon and melty cheese.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Cook bacon and onions in large skillet on medium-high heat until bacon is crisp, stirring occasionally.
- Add potatoes and peppers. Cook on medium heat 10 min. or until heated through, stirring occasionally.
- Top with cheese; cook 30 sec. or until melted.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHEESY HASH BROWNS
Steps:
- Preheat the oven to 375 degrees F. Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.
CHEESY HASH BROWNS CUPS (HEALTHY OPTIONS)
This recipe came from the Better'n Eggs websight. I put my own suggestions and recommendations in parenthasis. I actually like my low fat version better than the full fat version! These are great for a to go breakfast. Oh yeah! Kids LOVE these!
Provided by Girly_Girl_Lori
Categories Breakfast
Time 27m
Yield 12 cheesy hash brown cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Grease 12-cup regular muffin cup pan; (Please make sure that you don't use paper muffin cups, or the hash brown cup will get stuck to the paper) set aside.
- In medium bowl combine hash browns, melted butter and salt; mix well. Press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides.
- Bake for 12 to 15 minutes or until edges are golden brown.
- Meanwhile, brown Italian sausage in 10-inch skillet; drain fat. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender.
- Fill each baked hash brown cup equally with sausage mixture.
- In small bowl combine Better'n Eggs and Italian seasoning; (Sometimes I use a little but of hot sauce mixed in as well)! mix well. Pour Better'n Eggs over sausage mixture filling each muffin cup equally. Sprinkle with cheese.
- Bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
Nutrition Facts : Calories 258.9, Fat 16.8, SaturatedFat 6, Cholesterol 25.7, Sodium 550.4, Carbohydrate 15.3, Fiber 1.4, Sugar 1.4, Protein 11.3
EASY CHEESY HASH BROWNS
These are delicious and if you love cheese, then you will love this recipe! Extremely easy to make as well!
Provided by cmath610
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
- Bake until casserole is bubbling and topping has browned, about 1 hour.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 23.3 g, Cholesterol 83.1 mg, Fat 35.4 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 20.3 g, Sodium 689.6 mg, Sugar 1.4 g
CHEESY HASH BROWNS
Great for a breakfast or dinner side.
Provided by terra
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
- Bake in the preheated oven until the casserole is bubbling, about 1 hour.
Nutrition Facts : Calories 876.3 calories, Carbohydrate 57.7 g, Cholesterol 150.7 mg, Fat 75.7 g, Fiber 4 g, Protein 24.2 g, SaturatedFat 42.7 g, Sodium 1103.9 mg, Sugar 2.8 g
CHEESY HASH BROWNS
I threw this together one night after forgetting to go the store. My family loved it. This is a very flexible recipe so have fun with your own additions. If you like a bit of a crunchy topping, mix, 2 cups bread crumbs and 3 tbsp melted butter. Sprinkle on top before baking.
Provided by cherrycola
Categories Ham
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over 350°F.
- Place hash browns in 9x11 pan; set aside.
- In saucepan melt butter.
- Stir in flour, then add milk. Mix well.
- Cook till mixture boils and thickens stirring constantly.
- Add cheese to mixture, stir till melted.
- Pour cheese mixture over hash browns, mix well.
- Add diced ham and onion; stir.
- Place in oven and bake 45 minutes.
Nutrition Facts : Calories 384.2, Fat 23.2, SaturatedFat 9.7, Cholesterol 39.3, Sodium 645.5, Carbohydrate 35.9, Fiber 2.7, Sugar 1.7, Protein 8.5
CHEESY HASH BROWN CUPS
Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
Provided by Simply Potatoes
Categories Potato
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about 1/4 cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
- Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
- In small bowl combine Better'n Eggs and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
Nutrition Facts : Calories 1207, Fat 108.2, SaturatedFat 51.1, Cholesterol 251.4, Sodium 3729.7, Carbohydrate 13.1, Fiber 1.4, Sugar 4.2, Protein 45.3
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.
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