Granite City Hash Brown Food

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ASIAGO HASH BROWNS



Asiago Hash Browns image

This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!

Provided by LINZISWANSON

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (30 ounce) package frozen hash brown potatoes, thawed
1 ½ cups grated Asiago cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
½ cup butter, melted
paprika to taste
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
  • Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 22.3 g, Cholesterol 101.8 mg, Fat 40.9 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 24 g, Sodium 407.8 mg, Sugar 0.7 g

MAN HASH BROWNS



Man Hash Browns image

Provided by Alton Brown

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 3

4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
Pinch kosher salt
1 tablespoon bacon fat

Steps:

  • Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
  • While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
  • Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

PARMESAN HASH BROWNS



Parmesan Hash Browns image

Categories     Food Processor     Cheese     Dairy     Onion     Potato     Brunch     Side     Vegetarian     Quick & Easy     Dinner     Parmesan     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 8

7 tablespoons olive oil
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds Yukon Gold potatoes
1 ounce finely grated Parmigiano-Reggiano (1 cup, using a rasp)
Special Equipment
a food processor fitted with medium shredding disk

Steps:

  • Heat 1/4 cup oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until softened, 3 to 4 minutes. Remove from heat.
  • Peel potatoes and coarsely grate in food processor. Squeeze potatoes in a kitchen towel (not terry cloth) to remove excess liquid, then transfer to a bowl. Add onion mixture (reserve skillet), stirring to coat potatoes, and stir in cheese.
  • Heat 2 tablespoons oil in reserved skillet (not cleaned) over moderate heat until hot but not smoking. Add potato mixture, then press firmly into a cake and round edges with a heatproof spatula. Cover skillet and cook potato cake until underside is crusty, 10 to 12 minutes. Slide out onto a plate. Invert skillet over potato cake and, using pot holders to hold plate and skillet firmly together, flip cake into skillet. Drizzle remaining tablespoon oil around edge of cake, then cover and cook until potatoes are tender and underside is crusty, about 10 minutes. Slide cake onto a platter and cut into wedges.

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