DELUXE HASH BROWN CASSEROLE
My son-in-law gave me the recipe for this hash brown casserole, which my kids say is addictive. It's an amazing make-ahead dish.-Amy Oswalt, Burr, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, mix the first 6 ingredients; stir in potatoes, cheese and bacon. Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 50-60 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed until top is golden brown and a thermometer inserted in center reads 165°, increasing time to 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 273 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 838mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
HUEVOS RANCHEROS HASH BROWN SKILLET
Crispy hash browns take center stage in this skillet breakfast topped with eggs, salsa and plenty of cheese. Who wouldn't love this tasty take on a favorite Mexican breakfast?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir 1 minute.
- Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook 8 to 10 minutes or until bottom starts to brown. Using spatula, working in sections, turn hash browns over so browned side is on top. Use large spoon or spatula to make four indentations in hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.
- Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.
- Serve with remaining ingredients.
Nutrition Facts : Calories 590, Carbohydrate 70 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 7 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g
HASH BROWN PORK SKILLET
For this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
Nutrition Facts : Calories 286 calories, Fat 13g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
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- Begin shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels as necessary. Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
- Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes– see notes in my post about why you are doing this. Set the potatoes aside.
- Place a 10 – 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
SKILLET HASH BROWNS RECIPE | BON APPéTIT
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3.5/5 (152)Estimated Reading Time 2 minsServings 6Total Time 40 mins
- Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
- Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
- Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
- DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200° oven. Top with scallions before serving.
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- Thaw the frozen shredded potatoes. (Alternatively, shred your own potatoes using a coarse grater. Rinse the shredded potatoes and dump them onto a kitchen towel. Squeeze to remove the excess moisture.)
- Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to incorporate the seasonings.
- Preheat a large non-stick skillet over medium heat with a generous drizzle of oil. A cast-iron skillet works well too! Add the potatoes to the skillet and with the back of a spatula, press the potatoes firmly into an even layer. Cook for 15-20 minutes until golden brown and crispy on the bottom.
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