Dianes Hash Brown Potatoes Recipes

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

Steps:

• 1. Boil potatoes, drain and cool. Dice and set aside.
• 2. Melt drippings and butter in a cast-iron skillet over medium-high hear. Add potatoes stir until coated with butter mixture. Cook potatoes about 10 minutes, turning occasionally.
• 3. Add onion and remaining ingredients, stirring gently. Cook an additional 10-15 minutes or until potatoes are brown on all sides.
• 4. NOTE: I cook the potatoes the night before if we are having a big breakfast with a group and just dice in the morning and proceed. If I am using new potatoes, I don't even bother to peel them.

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

Steps:

• Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
• Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
• Remove from the pan and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.
• In large bowl, mix potatoes, onion, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.
• Reduce heat to medium-low. Cook about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths; turn over. Cook about 12 minutes longer or until bottom is brown.

Steps:

• Preheat oven to 350 degrees. Place stick of butter in 4-or 5-qt. roasting pan, place in oven to melt. In bowl mix sour cream, mayonnaise, can of soup, both chopped onions, garlic powder and 2 and 1/2 cups of grated cheese. Set aside.
• Once butter has melted, spread hash brown potatoes on top, sprinkle chopped broccoli over potatoes, pour the sour cream mixture over all, spreading to cover the entire top of pan. Sprinkle the rest of cheese, cracker crumbs and pour 1/2 cup of melted butter over that. Cover with aluminum foil.
• Bake for 35 - 40 minutes. Remove foil and bake another 15-20 minutes or till hot and bubbly and top has browned.

Steps:

• Mix all the above together, save some cheese for top.
• Pour into a buttered baking dish (approx, 13x9x2). Sprinkle remaining cheese on top.
• Bake at 350°F for 1 hr and 20 min.