Cheesy Hashbrowns Food

SIMPLY POTATOES CHEESY HASH BROWNS

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 11x17-inch rectangular or 8-inch square baking dish can be used.

CHEESY HASH BROWNS

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.

CHEESY HASH BROWNS

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.

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.

CHEESY HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 375°F.
• Spray a 9 x 13 dish with oil.
• Set aside 1 cup of shredded cheese.
• In a large bowl, mix all ingredients and put into baking dish.
• Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.

CHEESY HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

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.

CHEESY HASH BROWN CASSEROLE (LIKE CRACKER BARREL'S!)

Steps:

• Preheat the oven to 350 degrees F. Grease a square baking dish with butter (8 x 8 or 9 x 9 inch) and set aside.
• In a large sauté pan over medium heat melt the butter. Cook the diced onion until it softens but does not brown, about 2 to 3 minutes. Throw in the minced garlic and cook while stirring for 1 more minute.
• Turn the heat down to medium low and whisk in the flour. Continuously stir until the flour darkens but is not burnt, about 1 to 2 minutes.
• Whisk in the milk, salt, and pepper until it slightly thickens, about 1 minute.
• Turn the heat off and, using a spatula or wooden spoon, stir in the grated cheese until it melts. Fold in the hash browns until evenly coated.
• Transfer to the baking dish being careful to push the thick mixture down on top into one even layer.
• Bake for 30 to 35 minutes uncovered, and then turn the heat up to broil for 3 to 4 minutes or until the top turns golden brown. Keep a close eye under the broiler so it doesn't burn! Serve warm and enjoy.

CHEESY HASH BROWN CASSEROLE

Steps:

• In a large mixing bowl, combine soup, onion, melted butter, and seasonings, stir well. Add in shredded cheese and frozen hash browns.
• Spread into a lightly greased 9x13 casserole dish and bake at 350 for 30 minutes, or until bubbly.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Grease a 9 x 13 casserole dish with cooking spray and set aside.
• Add hashbrowns, egg whites, and turkey sausage crumbles to a large bowl. Mix and add desired seasonings.
• Pour mixture into the greased casserole dish.
• Sprinkle with shredded cheese.
• Bake for 30 minutes or until the top is golden and a fork comes out clean.
• To portion, divide into 6ths; for a more exact portion measurement, divide total food weight (not including dish) by 6.
• Top with hot sauce (if you want) and enjoy!

FUNERAL POTATOES (CHEESY HASHBROWN CASSEROLE)

Steps:

• Whisk together the sour cream, cream of chicken soup, milk, ½ cup melted butter, salt and pepper.
• Combine the thawed hashbrowns, diced onion, 2 cups of shredded cheddar and sour cream mixture.
• Spread evenly in a 9x13 casserole dish.
• Sprinkle the remaining ½ cup shredded cheddar evenly over the top.
• Toss the crushed cornflakes with the ¼ cup melted butter to coat, then sprinkle over the shredded cheddar.
• Bake at 350 degrees F for 45 to 60 minutes, until cheese is melted and casserole is bubbly.

CHEESY HASH BROWNS

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.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

CHEESY HASH BROWN POTATOES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Heat a cast-iron skillet over indirect heat. Melt the butter. Add the garlic with a pinch of salt and cook until it softens, about 3 minutes.
• Meanwhile, grate the potatoes on the large holes of a box grater.
• Add the evaporated milk, sour cream, thyme and hot sauce to the skillet and bring to a simmer. Add the potatoes and 1 cup of the cheese. Season with salt and pepper, move the skillet over indirect heat and cover the grill. Cook until the potatoes are just about cooked through, about 20 minutes.
• Top the potatoes with the remaining 1 cup of cheese and close the lid. Continue to cook until the cheese is melted and the potatoes are completely cooked through, 8 to 10 minutes. Serve with the scallions sprinkled over the top.
• (Alternatively, you can bake this in a 350 degrees F oven for 20 minutes, then top with the remaining cheese and bake for an additional 10 minutes.)

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.

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 HASHBROWN POTATO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Butter bottom of 9 by 13 baking dish. Place hash browns evenly in bottom of dish and sprinkle with shredded cheddar cheese. Gently stir to combine.
• In a small sauce pan, heat milk, butter, salt and garlic powder just until butter melts. Remove from heat and stir in sour cream. Pour milk mixture over potatoes and cheese.
• Sprinkle on pepper, chives and Parmesan cheese.
• Place in oven and bake for 50 to 60 minutes or until cheese is browned. Remove from oven and let cool for 5 minutes, then serve.