OVEN BROWNED POTATOES
Make and share this Oven Browned Potatoes recipe from Food.com.
Provided by MizzNezz
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in shallow baking pan.
- Drizzle margarine over.
- Season with salt and pepper.
- Bake at 350* for about 1 hour or until tender.
- Baste occasionally with the margarine.
- Sprinkle with paprika and serve.
CRISPY OVEN HASH BROWNS
The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don't have to slave in the kitchen!
Provided by Mirlandra Neuneker
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 F. Line a sheet pan with parchment paper.
- Peel potatoes and shred in a food processor with the shredding attachment (preferred) or with a box grater.
- Put the shredded potatoes in a large bowl and fill with cold water. Swish and then dump the potatoes into a colander.
- Put the potatoes back into the bowl and repeat twice more. The water will be fairly clear when you are done.
- One handful at a time, squeeze shredded potatoes as hard as you can to get as much water out as possible before returning them to the bowl.
- Add the rest of the ingredients and toss by hand until well mixed.
- Scatter the potatoes over the lined pan as evenly as possible.
- Bake in preheated oven on the bottom rack for about 15 minutes. When the edges are starting to brown, move the pan to the top rack. Bake for another 15 minutes until crisp. (No need to stir at any point!)
- Serve immediately.
DELICIOUS OVEN-BAKED HASH BROWNS
This is a favourite dish at our neighbourhood BBQs/potlucks. Certainly not low-fat, but then we're not going to be eating this every day, now are we? I have no idea where the recipe came from but it was given to me by one of my neighbours. Thank-you Heather!
Provided by J. Ko
Categories Potato
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in large bowl. Transfer to a greased 9 x 13 pan. Sprinkle parmesan cheese over the top.
- Bake at 375 deg F for 1 hour until lightly browned and bubbling.
Nutrition Facts : Calories 200.9, Fat 11.2, SaturatedFat 6, Cholesterol 26.5, Sodium 483.1, Carbohydrate 18.8, Fiber 1.3, Sugar 1, Protein 7.1
HEALTHY OVEN HASH BROWNS
These are the best hashbrowns I've ever had and it's hard to believe they are healthy and vegan! Nice and creamy. It's a great recipe to make ahead of time. It's easy to make in bulk and freeze for future use. These potatoes can also be made into patties before baking. Just form into patties on a cookie sheet instead of spreading them out, and bake the same. Remove from the oven when patties are golden brown on the bottom. May use purchased frozen potatoes, but make sure they are free of unhealthy hydrogenated oils. If you make them from home-cooked potatoes, it works best if potatoes are slightly undercooked. Cooking time doesn't count shreading and pre-cooking hashbrowns if using fresh potatoes. Recipe came from 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.
Provided by Enjolinfam
Categories Breakfast
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend cashews and water or coconut milk with seasonings for at least 1 minute until smooth.
- Pour over potatoes and add the diced onion. Mix well with hands to coat all the potatoes. May freeze some of the uncooked mix for future use.
- Place on a nonstick or lightly oiled cookie sheet and place on bottom rack of unheated oven. Turn on the oven to 400 degrees F and bake for 20-30 minutes until golden brown on the edges and lightly browned in places on the bottom. NOTE: Don't overbake, or they will become dry.
- Pile in a serving dish to retain some of the moisture and serve. The serving dish may be covered and placed in a warm oven. Don't leave them warming for more than 20 minutes or they will begin to discolor.
Nutrition Facts : Calories 95.2, Fat 0.7, SaturatedFat 0.2, Sodium 25.7, Carbohydrate 20.6, Fiber 1.6, Sugar 0.2, Protein 2.4
OVEN BAKED HASH BROWNS HOMEMADE
Make and share this Oven Baked Hash Browns Homemade recipe from Food.com.
Provided by MsSally
Categories Potato
Time 27m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
- Add olive oil and seasoning to potatoes.
- Place on greased pan. Bake at 400 for 20 to 25 minutes.
- Serve.
Nutrition Facts : Calories 135.4, Fat 2.4, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 26.2, Fiber 3.3, Sugar 1.2, Protein 3
OVEN ROASTED BROCCOLI
Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
- Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
BAKED POTATO HASH BROWNS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.
- Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.
BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
HOMEMADE BROWN BREAD
This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
CREOLE-STYLE OVEN HASH BROWNS
Provided by Galit Stevens
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cook potatoes in medium pot of boiling salted water until almost tender, about 5 minutes. Drain well. Spread potatoes on heavy large baking sheet. Sprinkle with paprika, chili powder and Creole seasoning. Season with salt. Drizzle olive oil over potatoes and stir to coat.
- Bake potatoes until crisp, turning with metal spatula every 10 minutes, about 40 minutes.
HASH BROWN CASSEROLE
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
OVEN HASH BROWNS FROM SCRATCH
Make and share this Oven Hash Browns from Scratch recipe from Food.com.
Provided by Chef mariajane
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel potatoes and cut into small cubes of equal sizes (1/2 inch or less). Place in a pot, cover with about 2 inches of water, add salt, and cook on medium-high heat for 5 minutes, or until just tender enough to be easily pricked with a fork, but not so soft they crumble. Drain well in a colander.
- Transfer potatoes to a rimmed baking sheet, drizzle with 4 tablespoons of the oil, and toss with your hands until all of the potatoes are coated. (Use remaining oil, if necessary). Spread potatoes evenly over baking sheet, and sprinkle with salt.
- Bake at 425F for 30 minutes, turning them with a spatula every 10 minutes. (Watch after 15 minutes of cooking, and remove them if they are golden brown all over and soft when pierced with a fork, if not continue baking). Serve hot.
Nutrition Facts : Calories 287.8, Fat 14.2, SaturatedFat 1.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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