Hash Brown Potato And Egg Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
• Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Steps:

• In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Steps:

• Preheat the oven to 400 degrees F.
• Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
• Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
• Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Steps:

• Heat oven to 375°F. Spray bottom and side of 8- or 9-inch glass pie plate with cooking spray. Spread potatoes in bottom of pie plate.
• In medium bowl, mix remaining ingredients except cheese with wire whisk or fork until well blended. Pour over potatoes. Sprinkle cheese over top.
• Bake 20 to 22 minutes or until eggs in center are set.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
• Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
• While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
• Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Steps:

• Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
• Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
• Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
• Transfer the potato mixture to the baking dish. Spread evenly.
• Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
• Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
• Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
• Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
• Serve and sprinkle with chives, if desired.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
• Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
• Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
• Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.