HASH BROWN EGG BAKE
A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
HACIENDA HASH BROWNS
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 341 calories, Fat 20g fat (10g saturated fat), Cholesterol 180mg cholesterol, Sodium 596mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
EGG AND HASH BROWN PIE
Not only is this casserole easy to make and great tasting, it's pleasing to the eyes with it's shades of golden brown, yellow, and green. This dish is great served with sliced fruit and toast or muffins. You may substitute chopped cooked ham for the bacon if you wish.
Provided by HSTR
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
- In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
- Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 12 g, Cholesterol 147.3 mg, Fat 17 g, Fiber 1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 360.9 mg, Sugar 1.2 g
HASH BROWN BREAKFAST BURRITOS
This simple recipe is a wonderful addition to your breakfast offerings. Add your own flair by customizing the filling!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 7
Steps:
- Rehydrate and prepare 6 servings of Idahoan Hash Browns according to package, ensuring that they are golden brown.
- Prepare scrambled eggs and add diced poblano chilies.
- Warm tortillas and top with 1/2 cup hash browns and 1/2 cup scrambled egg mixture.
- Sprinkle with scallions and 3 dollops of soft goat cheese on top of eggs.
- Fold the sides of the tortilla in towards the center and roll up from the bottom, making sure to tuck in the sides as you roll.
- Repeat with remaining ingredients.
- Serve with a side of salsa verde.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 70.6 g, Cholesterol 98.6 mg, Fat 13.9 g, Fiber 4.9 g, Protein 15.5 g, SaturatedFat 4.4 g, Sodium 1155.4 mg, Sugar 3.9 g
CRAB TORTILLA ROLL-UPS
Get crabby! Add shredded veggies, herbs and spices for a new flavor take on seafood wraps that can be mixed and ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix yogurt, cilantro, cumin, tomato and green onions.
- In 12-inch nonstick skillet, heat remaining ingredients except tortillas over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
- Spread 3 to 4 tablespoons salsa on each tortilla; top with about 2/3 cup crabmeat mixture. Roll up each tortilla; cut diagonally into thirds.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 25 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 9 g, TransFat 1 g
SHEET-PAN HAM AND EGG HASH
Soft eggs nestled into a bed of crispy hash browns and surrounded by succulent chunks of ham: If this sounds like a breakfast you could get behind-meet your weekend plan! This recipe is all about the perfectly cooked hash browns-crispy on the outside (but not overdone) and creamy on the inside (but not underdone)-which form the base of this all-in-one meal. To pull it off, you'll need your sheet pan-spreading out your hash browns is the key to cooking them perfectly-and a couple of no-nonsense strategies. Tossing hash browns with oil and aromatics ups their flavor and ensures they brown nicely. Stirring halfway through the bake time helps them to bake evenly and gives you the opportunity to add the ham. Because adding ingredients gradually is the key to successful sheet-pan cooking, you'll add the quick-cooking eggs at the last minute. When everything is cooked up just right and you only have one pan to wash, you'll see why we created this sheet-pan hash recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
- Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
- Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.
Nutrition Facts : Calories 680, Carbohydrate 68 g, Cholesterol 250 mg, Fat 2 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 12 g, ServingSize 1 Egg and About 1 Cup Potato Mixture, Sodium 1430 mg, Sugar 5 g, TransFat 0 g
CRAB STUFFED HASH BROWNS
I was trying to figure out a dish to use up various ingredients that I had in the fridge to keep them from getting out dated and this was the result. Nice and creamy and a new comfort food for our family.
Provided by Notherjack
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Thaw the frozen hash browns, if you have to pop them in the microwave.
- Dice the bacon and fry it up fairly crisp.
- While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
- Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
- Fold in the thawed hash browns.
- Lightly grease a large casserole dish. Mine is a 3 quart.
- Spread 1/2 of the potato mixture in the bottom of the casserole.
- Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
- Top that with the rest of the potatoes.
- Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
- Bake for 1 hour, top should be golden brown.
- Let rest for a few minutes when you take it out before you serve.
CRAB DIP WITH TORTILLA CHIPS
Make and share this Crab Dip With Tortilla Chips recipe from Food.com.
Provided by SwtKitn
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
- While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
- Once the vegetables are translucent, remove from heat and let cool.
- Then add the cooled vegetables to the crab meat.
- Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
- Serve with Tortilla Chips.
Nutrition Facts : Calories 98, Fat 2.8, SaturatedFat 0.4, Cholesterol 31.7, Sodium 634.9, Carbohydrate 3.6, Fiber 1.1, Sugar 1.7, Protein 14.4
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