Cheesy Hashbrowns Frittata Food

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Add the bacon to a 12 inch nonstick oven proof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.

CHEESY HASHBROWNS FRITTATA

Steps:

• Heat oven to 375°F. In 10-inch ovenproof nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, potatoes (from Hamburger Helper box) and bell pepper. Heat to boiling over high heat, stirring constantly, until butter is melted.
• Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed.
• In medium bowl, beat eggs and 1/2 teaspoon salt with whisk until well combined. Pour eggs over potatoes in skillet, stirring to evenly combine. Cook 4 to 5 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until bottom is set and most of egg is cooked. Place skillet in oven.
• Bake 8 to 10 minutes or until eggs are fully cooked.
• In medium bowl, mix milk and topping mix (from Hamburger Helper box). Cut frittata into wedges. Drizzle with topping mixture. Season to taste with salt and ground black pepper.

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

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.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees 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.

HASH BROWN FRITTATA

Steps:

• Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
• Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
• Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

CHEESY HASH BROWN CRUST QUICHE

Steps:

• Preheat oven to 375F and add 1 tablespoon olive oil to a 9-inch cast iron or oven-safe skillet and swirl around to coat evenly.
• Add the hash browns and make sure to pat them in place around the sides of the pan and not just on the bottom.
• Evenly drizzle the hashbrowns with about 3 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes or until lightly golden browned.
• While the hash browns are baking, to a large bowl add the eggs and whisk to break them up.
• Add 1 1/2 cups cheese, half-and-half, green onions, salt, pepper, and whisk to combine.
• Pour the egg mixture over the hash browns, evenly sprinkle the remaining 1/2 cup cheese, return the skillet to the oven, and bake for about 30 to 35 minutes, or until eggs are set and cheese is as golden browned as desired. Baking time will vary based on type of pan used, oven variance, etc.
• Allow quiche to cool for about 5 minutes before slicing and serving.

CHEESY BACON POTATO FRITTATA

Steps:

• Fry bacon in a 9-inch cast iron skillet over medium heat until crisp, 6-8 minutes. Remove bacon and set aside on a paper towel lined cutting board. If needed, scrape brown bits from pan with a metal spatula. Reserve 1 tablespoon of the drippings and coat bottom of pan. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
• Beat eggs in a medium bowl. Stir in milk, salt, garlic powder, onion powder, black pepper, and 1 cup of cheese. (You can also add in any small-diced vegetables you like). Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
• Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions.
• Cut into 6 wedges and serve with sour cream, if desired.
• Enjoy!

EASY CHEESY HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350º F (180º C). Spray casserole or baking dish (2-quart) with cooking spray.
• In a large bowl, combine all ingredients and stir together until well combined. Pour into prepared pan or dish. Cover baking dish with aluminum foil.
• Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
• Serve with your favorite breakfast dishes, such as pancakes, waffles, or french toasts.

EASY CHEESY FRITTATA

Steps:

• Preheat oven to 350.
• Beat eggs, egg whites and water in a medium bowl with a wire whisk until well blended.
• Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil.
• Pour into greased 9-inch pie plate.
• Bake 25 minutes or until puffed and golden brown.
• Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

CHEESY HASHBROWNS

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 BROWN FRITTATA

Steps:

• Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
• In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
• Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
• Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.

EASY BACON FRITTATA

Steps:

• Heat oil in medium nonstick skillet on medium-high heat. Add hash browns; cook 8 to 10 min. or browned, stirring occasionally. Spread hash browns to evenly cover bottom of skillet.
• Whisk eggs in medium bowl until blended. Stir in bacon, onions and pepper; pour over hash browns. Cover; cook on medium-low heat 10 min. or until center is set.
• Top with cheese and tomatoes.

HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray; set aside.
• Melt butter in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Reduce heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a simmer, whisking constantly, until thickened. Remove from heat and whisk in cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended. Stir in defrosted hash browns until completely combined.
• Transfer hash browns to prepared baking pan and spread into an even layer. Evenly top with 1 cup shredded cheddar. Combine Ritz with melted butter and stir with a spatula until evenly coated. Sprinkle evenly over cheese.
• Cover casserole with foil and bake at 350 degrees for 40 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden, 1-2 minutes, watching closely it doesn't burn.

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

CHEESY BACON POTATO FRITTATA

Steps:

• 1. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp, 6-8 minutes. Remove bacon and set it aside on a paper towel-lined cutting board. If needed, scrape brown bits from the pan with a metal spatula. Reserve 1 tablespoon of the drippings and coat the bottom of the pan. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler. 2. Beat eggs in a medium bowl. Stir in milk, salt, and 1 cup of cheese. (You can also add in any small-diced vegetables you like). Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.) 3. Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 1 to 2 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions. 4. Cut into 6 wedges and serve with sour cream, if desired.