Loaded Hash Browns Sp5 Food

O'BRIEN HASH BROWNS AND TURKEY SAUSAGE BREAKFAST SKILLET #SP5

Steps:

• Mix Simply Potatoes O'Brien Hash Browns with melted margarine and place in a nonstick skillet.
• Cover and cook over medium heat for about 10 minutes, or until they begin to brown, stirring occasionally.
• Then press hash browns firmly down and evenly around the skillet with a spatula.
• Next, evenly distribute the apple slices on top of the hash browns.
• Add the sausage pieces.
• Evenly sprinkle the pecan pieces over the apples and sausage.
• Cover and cook for another 10 to 12 minutes or until bottom of hash browns are golden brown and apple slices are tender.
• Serve directly from skillet or slide out of the skillet onto a serving platter.

COPYCAT LOADED HASH BROWNS

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.

LOADED HASH BROWNS

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.

HASH BROWN POUTINE #SP5

Steps:

• Cook hash browns as per directions on the bag.
• Plate, top with cheese and pour warm gravy on top to melt the cheese.
• Enjoy!

LOADED HASH BROWN BITES #SP5

Steps:

• Preheat oven to 350 degrees.
• Mix potatoes, chedder cheese soup, and ground black pepper in large bowl.
• Line mini muffin trays with bacon, covering all sides including the bottom.
• Fill each bacon lined cup to the top with hash brown mixture.
• Scoop 1/2 tsp chive and onion cream cheese and place on top of each filled cup.
• Bake for 40 minutes or until bacon has reached desired level of crispiness.
• Remove each bacon wrapped hash brown and place on paper towels to drain.
• Serve!

BAKED HASH BROWNS WITH CHEESE #SP5

Steps:

• fry simply hash browns in 3 T. olive oil.
• add sour cream , lemon juice, white wine, and cheese.
• mix well, add salt, pepper, and dill.
• place in baking dish bake at 375- for 25 minutes.

WAFFLED AND LOADED HASH BROWNS

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 #SP5

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.

POTATO POCKETS #SP5

Steps:

• Preheat oven to 350.
• Prepare the hashbrowns.
• Carmelize the onions in a pan with 2 tablespoons of the olive oil, over low/medium heat.
• Lay the puff pastry sheet on a sheet pan and put 1/6 of the hashbrowns, onions and cheese in center of the puff pastry sheet.
• Brush water on the edges of the puff pastry, fold over the potato mixture and seal shut with the tines of a fork.
• Brush remaining olive oil on the pastry pockets.
• Bake until golden brown-approx 20 minute.

LOADED HASH BROWNS

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.

LOADED HASH BROWNS POTATO CASSEROLE

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.

TEXAS HASH CAKES #SP5

Steps:

• Heat a non-stick skillet over medium heat. Add the chorizo and use a spoon to break it up and cook it until it is cooked through (approximately 8-10 minutes).
• In another skillet, heat butter over medium-high heat. Form hash browns into 6 small, flat rounds and place in hot pan. Cook hash brown cakes until golden and crispy (about 5-6 minutes), flip, and repeat on the other side.
• While hash brown cakes are cooking, prep fresh ingredients by slicing onion into 1/8 inch rounds and slicing avocado into 1/8 inch thick strips.
• Place hash brown cakes onto serving platter, spoon a generous portion of chorizo over the cakes, top with a few onion rounds and 3-4 strips of avocado. Serve immediately.