HAMBURGER HASH BROWNS
Our three young children keep me very busy. So I need dishes that are quick to cook and, most importantly, that the kids will eagerly eat. This recipe meets those criteria.-Lois Oligmueller, West Point, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine hash browns, oil and pepper. Press onto the bottom and 1 in up the sides of an ungreased 9-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in gravy mix and water. Add vegetables and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in 1/2 cup cheese and half of the onions. Spoon into the potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese and onions. Bake 5 minutes longer.
Nutrition Facts :
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
HAMBURGER HASH BROWNS
With my in-home day care, I am always looking for some good home-cooked meals to feed the kids. This was a hit and the kids wanted me to make it again the next day!
Provided by JTheewen
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust.
- Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 31.7 g, Cholesterol 99.5 mg, Fat 47.4 g, Fiber 2.5 g, Protein 29.6 g, SaturatedFat 18.4 g, Sodium 547 mg, Sugar 0.3 g
HASH BROWN BENEDICT RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt
Provided by Ivan Diaz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams
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- Place a large (preferably oven-proof) skillet over medium-high heat then add oil. When the oil is hot, add the hash browns. Cook without stirring for 5–7 minutes until the bottom becomes golden brown and crispy. Once crispy, transfer hash browns to a plate then set aside—don’t worry if they are still underdone on top—they’ll finish cooking in the oven.
- Return skillet to the heat and brown the ground beef with the onions, salt and pepper. When the beef is cooked through and no pink remains, drain grease and return to the heat. Add milk and cream of mushroom soup then stir to combine. Scrape up any of the brown bits left on the bottom of the pan and allow the mixture to come to a bubble.
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- Mexican Breakfast Casserole. You can whip up this tasty, filling casserole with fewer than 10 ingredients: hash browns, taco seasoning mix, chorizo, eggs, Mexican cheese, milk, salsa, and salt and pepper to taste.
- Paula Deen’s Crockpot Potato Soup. As I mentioned, people always think about casseroles when they imagine frozen hash brown recipes, but you can actually use them to make potato soup, as well!
- Cowboy Hash Brown Skillet. For cowboy hash, all you’ll need is bacon, onions, hash browns, eggs, cheddar cheese, salt, and pepper. It’s a simple, straightforward meal that you could make just as easily over an open fire.
- Bird’s Nest Breakfast Cups. These cheesy, eggy cups feature only four main ingredients: eggs, shredded cheese, hash browns, and olive oil. You’ll also add salt and pepper and need some cooking spray for baking.
- Bisquick Breakfast Casserole Recipe. Breakfast casseroles are just more manageable when you make them with Bisquick, and this one is simplicity itself.
- Pepper Jack Potato Casserole. If you like to find a bit of spice in your dishes, give this pepper jack potato casserole a try. With its cheesy bacon and cracker crust, all the different herbs and spices, and its creamy, buttery center, there’s a lot about it to love.
- Au Gratin Hash Brown Casserole (AKA Funeral Potatoes) The au gratin hash brown casserole and the pepper jack hash brown casserole couldn’t be more different.
- Cracker Barrel Hash Brown Casserole. This seven-ingredient hash brown casserole is a more traditional version of the dish. If you’ve ever enjoyed it at your local Cracker Barrel, then you’ll also like this copycat recipe.
- Slow Cooker Potato & Corn Chowder. Here’s another thick and hearty option if you’re a fan of soups, stews, and chowders. It takes only 15 minutes to prepare, but you’ll need to let it simmer in the Crockpot for about 8 hours.
- Chili Cheese Browns. With only four ingredients and four steps to the recipe, these chili cheese browns are insanely simple to make and shouldn’t require more than 20 minutes of your time.
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