STUFFED HASH BROWNS
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.
Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
THE BEST LOADED HASHBROWN CASSEROLE
Looking for a yummy side dish to serve at your next dinner, potluck, or holiday meal? This Loaded Hashbrown Casserole is a crowd favorite! Shredded hash browns, bacon, green onions and loads of cheese combine to create the perfect cheesy, comfort-food goodness.
Provided by Marisa, The PennyWiseMama
Categories Appetizer
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Spray 11x7 baking dish with nonstick cooking spray.
- In a large bowl, combine hash browns, half of the bacon and cheese, cream of mushroom/chicken soup, sour cream, and butter. Mix well and spread evenly into baking dish.
- Bake 50-55 minutes or until potatoes are tender. Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted.
- Remove from oven and top with green onions. Serve and enjoy!
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
MUSHROOM-STUFFED HASH BROWNS
This recipe of perfectly golden and crispy hash browns wrapped around delicious mushroom filling is a healthy twist to a traditional Spanish potato omelet.
Provided by Jorge Castillo, MD
Categories Main Dish
Number Of Ingredients 6
Steps:
- In a comal or skillet, roast the tomatoes whole until they are thoroughly cooked. Remove from heat, cool, slice, and set aside.
- In a skillet over low heat, sauté the onions until golden brown. Add the mushrooms and cook for 2 minutes. Remove from heat and season with salt and pepper.
- In a medium nonstick skillet, layer half of the grated potatoes. Place the cooked onion, mushrooms, and tomatoes on top of the potatoes.
- Cover the vegetables with the rest of the grated potatoes, making sure that the lower and upper layers of the potatoes meet at the periphery.
- Cook over medium-high heat for four minutes. Using a plate, flip the contents of the pan and return to cooking the other side for another four minutes.
- Remove from heat and serve immediately.
HASH BROWN BENEDICT RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt
Provided by Ivan Diaz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams
MUSHROOM STUFFED HASH BROWNS- DRANIKI (BELARUS)
This is a traditional recipe from Belarus in Eastern Europe. Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belarussians eat these with sour cream, although Americans will probably like them with ketchup
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 3-4
Number Of Ingredients 12
Steps:
- Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
- Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
- Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
- Add a small spoonful of the mushroom mixture. Top with more draniki batter.
- Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.
Nutrition Facts : Calories 280.8, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 49.6, Carbohydrate 57.4, Fiber 6.7, Sugar 3.4, Protein 9.5
WILD MUSHROOM-YUKON GOLD HASH
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
- Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
THAT OL' CAP MAGIC
Steps:
- Heat oven to 350 degrees F.
- In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.
- Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.
- Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.
STUFFED HASH BROWNS
Steps:
- Preheat the oven to 225 degrees F.
- Butcher pork into two equal portions.
- Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
- Cover in foil and roast 8 hours or up to overnight.
- Use spatulas to pull pork and prepare for the grill.
- Heat a cast-iron griddle to 400 to 450 degrees F.
- Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
- Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
- Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
- When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
- Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.
CRAB STUFFED HASH BROWNS
I was trying to figure out a dish to use up various ingredients that I had in the fridge to keep them from getting out dated and this was the result. Nice and creamy and a new comfort food for our family.
Provided by Notherjack
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Thaw the frozen hash browns, if you have to pop them in the microwave.
- Dice the bacon and fry it up fairly crisp.
- While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
- Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
- Fold in the thawed hash browns.
- Lightly grease a large casserole dish. Mine is a 3 quart.
- Spread 1/2 of the potato mixture in the bottom of the casserole.
- Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
- Top that with the rest of the potatoes.
- Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
- Bake for 1 hour, top should be golden brown.
- Let rest for a few minutes when you take it out before you serve.
STUFFED HASH BROWN
Ready, Set, Cook! Special Edition Contest Entry: This delicious recipe came to me one morning when I was make breakfast for my wife and children. It's all my favorite ingredients folded in a crispy hash brown, kind of like an omelet.
Provided by doconfood
Categories Breakfast
Time 40m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350.
- Heat 15 inch cast iron skillet with 1/3 cup of olive oil.
- Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side.
- In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin.
- Once hash browns are browned on both sides season with salt and pepper and turn heat down to low.
- In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns.
- Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs.
- Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .
More about "mushroom stuffed hash browns food"
CLASSIC STUFFED MUSHROOM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HASHBROWN AND CHEESE STUFFED MEATLOAF WITH GRAVY
From copykat.com
STUFFED HASH BROWNS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS
From allrecipes.com
Servings 40Published May 30, 2013Total Time 55 minsCalories 28 per serving
STUFFED MUSHROOM RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HASH BROWN CASSEROLE – WELLPLATED.COM
From wellplated.com
STUFFED MUSHROOM RECIPES
From allrecipes.com
HASH BROWN BREAKFAST PIZZA - PLAIN CHICKEN
From plainchicken.com
HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS RECIPES
From tfrecipes.net
20 QUICK FROZEN HASH BROWN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PORTABELLA STUFFED WITH HASH BROWNS. VEGAN GLUTENFREE RECIPE
From veganricha.com
18 DELICIOUS STUFFED MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love