CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY
Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper
Provided by Merle O'Neal
Categories Sides
Yield 9 servings
Number Of Ingredients 8
Steps:
- Peel and grate the potatoes.
- Drop shredded potatoes into a large bowl of ice water to remove surface starch.
- Preheat oven to 400°F (200˚C).
- Strain or squeeze potato shreds and transfer to a large bowl.
- Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
- Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
- Bake for 40-45 minutes or until brown and crispy.
- Allow to cool for 5 minutes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
SHEET PAN HASH BROWNS
Hash browns for a crowd is a breeze with this easy recipe for sheet pan hash browns from Delish.com!
Categories Sheet Pan Hash Browns brunch breakfast party brunch party sheet pan breakfast easy breakfast cheesy hash browns easy hash browns
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika. Season with salt and pepper, then add egg and cheese and gently mix until evenly combined.
- Spread the hash browns into an even layer. Bake until crispy, about 30 minutes.
OVEN-ROASTED HASH BROWN CAKES
Provided by Maria Helm Sinskey
Categories Onion Potato Appetizer Breakfast Brunch Side Bake Christmas Vegetarian Low Cal High Fiber Mother's Day Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
- Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer.
HASH BROWNS IN OVEN (CRISPY AND CHEESY!)
Cheesy Hash browns right in the oven! Go from frozen to perfection in under 30 minutes. Sheet pan hash browns are an easy way to make a ton of hash browns that are crispy, not oily. Golden perfect edges!
Provided by Trisha Haas - Salty Side Dish
Categories Breakfast
Time 38m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees.
- Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam.
- In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
- Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer.
- Bake in the oven for 28 minutes for crispy edges and finished hash browns.
- Serve with Bacon and Eggs (both done in oven too!)
Nutrition Facts : ServingSize 1 g, Calories 339 kcal, Carbohydrate 26 g, Protein 7 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 211 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 15 g
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.
OVEN-ROASTED HASH BROWN CAKES
Cooked in the oven instead of fried, these hash browns are not only healthier, but also demand less of your attention. This recipe doubles easily: Shape the extra hash browns into smaller cakes. Bake as directed, checking for doneness a bit sooner than indicated, and cool on the sheet. Cover and refrigerate. Rewarm in the oven, then top with crème fraîche and smoked salmon or caviar for appetizers in the evening.
Provided by Ambervim
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Butter large rimmed nonstick baking sheet or just use silpat.
- Place onion in large bowl.
- Separately, toss potatoes with 1/2 teaspoon salt in medium bowl.
- Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
- Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 30-45 minutes longer.
- If you scale the recipe, scale the time.
More about "oven roasted hash brown cakes food"
HASH BROWN POTATO CAKES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (3)Total Time 28 minsServings 16Calories 59 per serving
- Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.
- Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).
OVEN HASH BROWN POTATOES RECIPE - LAND O'LAKES
From landolakes.com
Servings 12Calories 330 per servingCategory Potato, Vegetable, Side Dish
- Spoon 2 cups potato mixture into buttered 13x9-inch baking dish; top with 4 slices cheese. Repeat layering with 2 cups potato mixture and 4 slices cheese; top with remaining potato mixture.
OVEN BAKED HASH BROWNS RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
5/5 (4)Total Time 55 minsCategory BreakfastCalories 277 per serving
- Dice potatoes so that they’re all about 1/2″ in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.
OVEN-ROASTED HASH BROWN CAKES RECIPE - BON APPéTIT
From bonappetit.com
4.1/5 (48)Servings 4
- Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
- Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer.
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