HOW TO MAKE HASH BROWNS
Looking for a recipe for hash browns that don't taste like raw potato? These are crispy on the outside yet perfectly cooked on the inside.
Provided by Erica Walker
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
- Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Using a box shredder or food processor, shred potatoes.
- Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side.
- Remove from heat and serve immediately.
Nutrition Facts : Calories 216 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 80 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FAMILY FAVORITE HASHBROWNS
My family would eat these anytime I decide to make them... I think they like them better than any other potato. I happened to make these ones for breakfast. I hope you try them sometime...they are great any time of day. Recipe can easily be doubled for larger crowds. Enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- 1. First off I use a well seasoned iron skillet for these, they slide right out of the pan. Any good nonstick pan should work. Peel, wash and grate or julienne your potatoes and place in VERY cold water, let set for about 5 minutes, while you get the rest of the ingredients ready.
- 2. Get your pan preheated well, about 5 minutes before you have the potatoes mixed...want it good and hot, but not smoking. Drain potatoes well on paper towels. Place in medium bowl and add remaining ingredients. Toss to thoroughly combine. Note: You can make one large patty the way I did, if you julienne or make patties if grated or shredded.
- 3. When grease is hot, place patties into pan. ( I sprinkle mine with some Rosemary and red pepper flakes now.) Fry on one side until good and brown, then flip to other side and continue until golden. I cut mine into 4 large portions, equally to make it easier to flip. I tried to flip the whole thing, sometimes it works and sometimes it don't :)
- 4. Once potatoes are good and golden, check and make sure the insides are thoroughly cooked. I plate and if needed, season with some kosher salt and add a dollop of sour cream. Delish!
COPYCAT LOADED HASH BROWNS
Replicate your favorite breakfast entrees with Copycat Loaded Hash Browns from My Food and Family. Top these with chunky salsa, OSCAR MAYER Ham and VELVEETA Cheese and you have yourself some delicious loaded hash browns.
Provided by My Food and Family
Categories Fall 2019
Time 40m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CROCK POT HAMBURGER HASHBROWN CASSEROLE RECIPE
Crock Pot Hamburger Hashbrown Casserole Recipe is so simple to make and creamy and delicious. Make this easy meal for a dinner your family will love.
Provided by Eating on a Dime
Categories Main Course
Time 6h15m
Number Of Ingredients 7
Steps:
- Brown the ground beef and drain.
- Mix the beef, onion, hash browns, milk, cream of mushroom soups, pepper and 1 cup of cheese together in a bowl.
- Add these ingredients to the crock pot.
- Cover and cook on high for 3 hours or low for 6 hours.
- Top with the left over cheese mixtures for the last 5 minutes of the cooking time.
- Serve and Enjoy!
Nutrition Facts : Calories 768 kcal, Carbohydrate 38 g, Protein 46 g, Fat 47 g, SaturatedFat 22 g, Cholesterol 152 mg, Sodium 1360 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FUNERAL POTATOES
Funeral Potatoes are the best holiday or potluck side dish. Tasty casserole with hash browns, cream of chicken soup, cheddar cheese and corn flakes topping.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
- Preheat oven to 350 degrees.
- To a large bowl add the sour cream, cream of chicken, melted butter, salt, pepper, onion, hash browns and cheddar and toss the ingredients together well.
- Add cornflakes to a large ziplock bag and smash just a few times then pour in butter and smash a few more times combining the butter and corn flakes together.
- Spread potato mixture into a 9x13 inch baking dish. Sprinkle cornflakes over the potato mixture and bake for 45-50 minutes, uncovered.
Nutrition Facts : Calories 429 kcal, Carbohydrate 26 g, Protein 10 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 86 mg, Sodium 745 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHEESY HASHBROWNS
Make and share this Cheesy Hashbrowns recipe from Food.com.
Provided by kellib626
Categories Kid Friendly
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
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.
SAUSAGE HASH BROWN BREAKFAST CASSEROLE
This family favorite sausage hash brown breakfast casserole is full of savory sausage, hash browns, cheese, and protein-packed eggs! It's sure to be your new go-to dish when serving breakfast or brunch! You'll love just how easy this casserole is to throw together and how quickly it disappears!
Provided by Angela
Categories Breakfast Recipes Casseroles Pork Dishes Potato Dishes
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F (175°C) and lightly grease or spray a 9x13 baking dish with non-stick cooking spray.
- Brown and crumble the sausage in a skillet over medium-high heat then drain the fat.
- In a medium mixing bowl combine the eggs, milk, and seasoning (salt, pepper, garlic powder, and onion powder).
- Layer the hash browns, cooked sausage, optional ingredients (red or green bell peppers and/or onions) plus 1 1/2 cups of grated cheddar cheese then pour the egg mixture over the ingredients. Mix to combine if desired, then top with remaining 1/2 cup of shredded cheese.
- Bake at 350°F (175°C) for 55-60 minutes, or until the egg in the center is fully cooked. *Cooking times may be longer if you add additional ingredients, or your hash browns are not fully thawed.
Nutrition Facts : Calories 354 kcal, Carbohydrate 15 g, Protein 20 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 206 mg, Sodium 746 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
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- Peel the shallot and finely dice it or grate it with the food processor. Stir together the grated sweet potato and shallot. Add salt and pepper to taste.
- Heat ghee or avocado oil in skillet (I prefer cast iron) on medium heat. Grab a small handful of the sweet potato and place in the skillet. Gently push down with a spatula and cook for 2-3 minutes, or until the edges are crispy. Flip and cook an additional 2-3 minutes. Serve immediately.
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- In a medium saucepan, melt the butter over medium heatand whisk in the flour cooking until golden. Whisk in the milk and continue to cook until slightly thickened. Add the vegetable broth, nutmeg, garlic powder, salt and pepper and bring to a boil stirring constantly. Continue cooking until thickened. Remove from the heat and set aside.
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