HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
- Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
- Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.
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
CRACKER BARREL LOADED HASHBROWN CASSEROLE
Cracker Barrel Loaded Hashbrown casserole with sausage is great for breakfast or dinner.
Provided by Stephanie Manley
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Set 1 cup of Colby cheese aside for the topping.
- Brown sausage in a large skillet over medium heat, be sure to break the sausage into small bite-sized pieces when browning.
- When sausage is almost done add 2 to 3 tablespoons of chopped red bell pepper into the sausage.
- Drain sausage when finished cooking.
- Add 2 tablespoons of butter in a medium-sized saucepan over medium heat.
- When the butter has melted, add 2 tablespoons of flour to the butter. Stir and allow the butter and flour to cook over medium heat for about 1 minute. You must cook the flour and butter mixture together so that the flour won't taste raw.
- Add ¼ of the milk to the roux and stir until thickened.
- Once the sauce is thick add another ¼ of the milk and stir until thickened.
- Add the remaining milk to the sauce. Stir and cook until it has thickened.
- Add the cheese and stir until the cheese has melted.
- Place hash browns, cheese sauce, and sausage in a large bowl. Stir to combine.
- Pour mixture into a 13 x 9-inch baking dish.
- Top with the reserved cup of shredded Colby cheese.
- Bake in the oven for about 45 minutes.
Nutrition Facts : Calories 520 kcal, Carbohydrate 25 g, Protein 24 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 814 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
LOADED HASH BROWNS
Make and share this Loaded Hash Browns recipe from Food.com.
Provided by Donnas Days
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
- Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other.
- Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.
Nutrition Facts : Calories 464.9, Fat 35.1, SaturatedFat 14.5, Cholesterol 68.3, Sodium 657, Carbohydrate 21.4, Fiber 2.8, Sugar 1.3, Protein 16.1
WAFFLED AND LOADED HASH BROWNS
Cook shredded potatoes in a waffle iron for crispy hash browns that get topped with sour cream, Cheddar and more.
Provided by Food Network Kitchen
Time 1h
Yield about 6 servings
Number Of Ingredients 5
Steps:
- Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F.
- Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve.
- Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
- Lightly brush the top and bottom of the waffle iron with melted butter. Put a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno.
LOADED HASH BROWNS POTATO CASSEROLE
All your favorite baked potato toppings (sour cream, cheddar cheese, bacon and chives) add a yummy twist to the traditional hash brown potato casserole.
Provided by Jenni Girl
Categories Potato
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Thaw potatoes.
- Combine soup, sour cream, softened cream cheese, 1/4 cup melted butter, bacon bits, chives and cheese.
- Mix in potatoes.
- Spray 3 quart casserole dish with Pam and add mixture.
- Mix remaining 1/4 cup melted butter and crumbs and sprinkle on top.
- Bake 1 hour.
Nutrition Facts : Calories 385.9, Fat 29.1, SaturatedFat 16.3, Cholesterol 80.8, Sodium 647.7, Carbohydrate 21, Fiber 1.2, Sugar 2, Protein 11.3
HOMEMADE HASH BROWNS
.I love these with homemade brisket with the sauce from the brisket poured over the potatoes, I also add in some cayenne pepper, yield is only estimated it will depend on the size you make the hash browns
Provided by Kittencalrecipezazz
Categories Potato
Time 26m
Yield 20-24 serving(s)
Number Of Ingredients 5
Steps:
- Grate the potatoes along with the onion, hand-squeeze out the moisture if desired.
- Add in the beaten egg and lots of salt; mix well.
- Heat oil in a skillet over medium heat until hot.
- Scoop in spoonfuls of the potato mixture, and flatten into patties about 1/2-inch thick (you can make these as large as you like).
- Brown the patties on both sides, adding more oil as needed.
- Serve hot.
Nutrition Facts : Calories 48.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 10.6, Sodium 7, Carbohydrate 10.2, Fiber 1.3, Sugar 0.7, Protein 1.5
CROCKPOT LOADED HASH BROWNS
My boys love hash browns "all the way", and they love having breakfast for dinner. The crockpot makes these hash browns easy for a weeknight dinner. Recipe is from Better Homes and Gardens.
Provided by Pinay0618
Categories Breakfast
Time 9h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
- Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream.
Nutrition Facts : Calories 439.8, Fat 24.1, SaturatedFat 5.8, Cholesterol 53.3, Sodium 376.3, Carbohydrate 36.9, Fiber 3.9, Sugar 2.9, Protein 18.3
LOADED HASH BROWNS #SP5
Official Contest Entry: Simply Potatoes 5Fix. An easy version of an old family potato casserole recipe. It's great because I don't have to go through all the fuss of peeling, chopping and par boiling the potatoes.
Provided by imamess13
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray. In a large bowl, mix all ingredients. Spread into baking dish. Bake uncovered for 40 minutes or until bubbly and top is golden.
Nutrition Facts : Calories 244.8, Fat 21.2, SaturatedFat 12.5, Cholesterol 59.4, Sodium 326.1, Carbohydrate 2, Fiber 0.2, Sugar 1.7, Protein 12
LOADED HASH BROWNS
I created this just this morning. Was trying to find something special to make for hubby and I for our anniversary. I served a little sour cream to go with it.
Provided by Small Town Cook
Categories Breakfast
Time 35m
Yield 4 , 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place butter in fry pan -- I used electric skillet. Turn on to med heat.
- Mix shredded potatoes, onion, ham, and mushrooms. Add to fry pan in an even amount around the pan.
- Cover and leave alone for 10 minutes or until bottom is crisp and top is tender.
- Flip, cover and let cook about 10 minutes more or until bottom is crisp.
- Remove lid and add shredded cheese. Let sit for a few minutes until cheese is melted.
- Serve with sour cream, hot sauce or ketchup as desired.
Nutrition Facts : Calories 697, Fat 36.8, SaturatedFat 22, Cholesterol 127.1, Sodium 1422.6, Carbohydrate 62.9, Fiber 8.2, Sugar 5.6, Protein 30.9
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