Hash Browns Stroganoff Pie Recipes

Steps:

• In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. , Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400° for 30 minutes.

Steps:

• Combine the egg, potatoes and sour cream. Press into a greased 8 inch pie plate. Bake at 350°F for 15 minutes.
• In a large skillet, brown the beef . Add the optional cajun spice when cooked about half way. Continue to brown beef until it's just finished cooking and drain off excess fat.
• Add the onion and celery to the meat and saute until the onions are transparent. Remove from heat.
• Add the soup, sour cream, salt & pepper. (This is when to add the optional tin of green chili's and jalapeno as well. Depending on our company, I sometimes leave out the jalapeno but do add the tin of diced chili's). Mix well.
• Spread beef mixture into hash brown shell and top with grated cheese.
• Bake at 350°F for 30 minutes.
• Let sit for 5 minutes after removing from oven before serving.

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:

• In large skillet, cook beef, mushrooms, and onions until beef is browned.
• Drain off fat, and add remaining Stroganoff ingredients, cooking over medium heat until cream cheese is melted.
• In bowl, stir together flour, dried onion flakes, salt, sugar, and pepper.
• Cut in butter and shortening until mixture is crumbly.
• With a fork, add egg and enough water until flour is moistened.
• Divide dough in half.
• On floured surface, roll dough into two 14 inch squares.
• Place one square into a 9 inch by 9 inch baking dish, trimming edges to 1/2 inch from rim of dish.
• Fill dough with Stroganoff ingredients and top with remaining dough square.
• Trim top crust to 1/2 inch from rim of dish, then roll both edges of dough under to form a rim inside of the baking dish.
• Crimp edges of dough and cut vent holes into surface of the pie.
• Mix egg wash ingredients together and brush over top and edges of the pie.
• Bake at 375 degrees for 35 to 45 minutes, or until crust is golden brown.
• Let stand for 5 minutes before serving.

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:

• Heat oven to 350 degrees F.
• Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish.
• Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
• Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.

Steps:

• In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain.
• Stir in the tomatoes, chili powder, oregano, salt and pepper; bring to a boil.
• Reduce heat; simmer, uncovered for 10 minutes.
• Stir in the vegetables.
• Pour into a greased 9-inch pie plate.
• Combine topping ingredients; spoon evenly over the meat mixture.
• Bake, uncovered, at 400 degrees for 30 minutes.

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.