Creamy Hash Browns Food

CREAMY HASH BROWN POTATOES

Steps:

• Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well., Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.

CREAMY HASH BROWNS

Steps:

• Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.

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.

HASH BROWNS MAKEOVER

Steps:

• Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
• Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
• Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

CREAMY HASH BROWN BAKE

Steps:

• In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. , Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 55-60 minutes or until the potatoes are tender.

SOUR CREAMY HASH BROWNS #5FIX

Steps:

• Put hash browns in glass baking dish.
• in medium bowl mix soup, green chiles and sour cream together until blended, pour over potatoes. Season with garlic powder, seasonall and pepper.
• Bake covered at 375 for 45 minute remove cover, add cheese and put back in oven until cheese is brown. Let stand 5 minute then serve.

CREAMY HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly butter a casserole dish.
• In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
• Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

CREAMY SKILLET HASH BROWNS CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
• Shred potatoes, set aside.
• Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
• Add butter or margarine to skillet and let melt.
• Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
• Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
• Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
• Add additional cheese if desired.

DONNA'S CREAMY HASH BROWNS CASSEROLE

Steps:

• Combine hashbrowns, soup, sour cream, 1 3/4 cups of cheddar cheese, and parmesan cheese. Spread into a greased casserole dish. Sprinkle the remaining cheddar cheese on top. Bake at 350° for 40-45 minutes. Let stand 5 minutes before serving.

CRISPY RESTAURANT-STYLE HASH BROWNS

Steps:

• Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
• Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
• Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

CREAMY HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat overn to 350. Placed shredded hashbrowns in large bowl and set aside.
• Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan.
• Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper.
• Scrape potato mixture into 2-qt. baking dish and sprinkle with cheddar cheese.
• Cover with foil and bake for 30 minutes.
• Uncover and continue to bake until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.