Copycat Loaded Hash Browns Food

CRACKER BARREL LOADED HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Set 1 cup of Colby cheese aside for the topping.
• Brown sausage in a large skillet over medium heat, be sure to break the sausage into small bite-sized pieces when browning.
• When sausage is almost done add 2 to 3 tablespoons of chopped red bell pepper into the sausage.
• Drain sausage when finished cooking.
• Add 2 tablespoons of butter in a medium-sized saucepan over medium heat.
• When the butter has melted, add 2 tablespoons of flour to the butter. Stir and allow the butter and flour to cook over medium heat for about 1 minute. You must cook the flour and butter mixture together so that the flour won't taste raw.
• Add ¼ of the milk to the roux and stir until thickened.
• Once the sauce is thick add another ¼ of the milk and stir until thickened.
• Add the remaining milk to the sauce. Stir and cook until it has thickened.
• Add the cheese and stir until the cheese has melted.
• Place hash browns, cheese sauce, and sausage in a large bowl. Stir to combine.
• Pour mixture into a 13 x 9-inch baking dish.
• Top with the reserved cup of shredded Colby cheese.
• Bake in the oven for about 45 minutes.

COPYCAT LOADED HASH BROWNS

Steps:

• Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
• Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
• Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
• Bake 10 min. or until toppings are heated through and cheese is melted.

COPYCAT HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
• Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

LOADED HASH BROWNS

Steps:

• In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
• Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other.
• Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

LOADED HASH BROWNS

Steps:

• Place butter in fry pan -- I used electric skillet. Turn on to med heat.
• Mix shredded potatoes, onion, ham, and mushrooms. Add to fry pan in an even amount around the pan.
• Cover and leave alone for 10 minutes or until bottom is crisp and top is tender.
• Flip, cover and let cook about 10 minutes more or until bottom is crisp.
• Remove lid and add shredded cheese. Let sit for a few minutes until cheese is melted.
• Serve with sour cream, hot sauce or ketchup as desired.