COPYCAT HASH BROWN CASSEROLE
This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
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.
CAULIFLOWER HASH BROWNS
Cauliflower takes the place of potatoes in this low-carb version of hash browns held together with sharp Cheddar cheese.
Provided by Elizabeth
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
- Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 9.4 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 598.4 mg, Sugar 1.9 g
CAULIFLOWER " HASH BROWNS "
This recipe comes from a Food Network show, I've changed it somewhat to use less ingredients but still retain the flavor. You MUST use an iron skillet.
Provided by PickledSeeds
Categories Cauliflower
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the cauliflower lengthwise, about 1/8-inch thick. (save the little cauliflower "crumbs")
- Heat 2 tablespoons of olive oil in a large iron skillet over medium heat.
- When hot, but not smoking, add the cauliflower slices, spreading out into a single layer.
- Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes.
- Add the salt, reserved cauliflower crumbs, garlic powder, and red pepper flakes, and give the vegetables a gentle stir.
- Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more.
MOCK CHEESY HASH BROWN CASSEROLE (LOW CARB)
This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time.
Provided by ORTNmom
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
CAULIFLOWER HASH BROWNS RECIPE BY TASTY
Here's what you need: large cauliflower, parmesan cheese, fresh chives, garlic, olive oil, dried basil, eggs, salt, black pepper, dipping sauce
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
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CAULIFLOWER "HASH BROWN" BREAKFAST CASSEROLE
From bonappeteach.com
5/5 (1)Total Time 50 minsCategory BreakfastCalories 216 per serving
- Preheat your oven to 425 degrees F. Prep your 9" cast iron skillet or pie plate with parchment paper (this is so important or your crust will stick really bad).
- Remove the stem from your cauliflower, dice it into medium/small sized pieces and place about 1/4 of the head into a food processor. Pulse on high until the cauliflower resembles rice. Remove and place into a bowl. Repeat thisstep till your rice the entire cauliflower head. Fish out any pieces that didn't get riced and either pulse again or toss.
- Place the cauliflower rice into a microwavable bowl. Cover with a paper towel or a plate and cook on high for 4-6 minutes. Remove the cauliflower and place onto a clean kitchen towel. I allow it to cool a few minutes so I don't burn myself.
- Gather the sides of the towel up and squeeze really really really really hard to remove as much water from the cauliflower rice as possible. I do this until no water runs out from the towel. This helps prevent a mushy base.
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