Copycat Loaded Hash Browns Recipes

COPYCAT LOADED HASH BROWNS

Steps:

• Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
• Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
• Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
• Bake 10 min. or until toppings are heated through and cheese is melted.

COPYCAT MCDONALD'S HASH BROWNS RECIPE

Steps:

• Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.
• Meanwhile, bring 3 cups of water to a boil with the salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.
• Remove the potatoes to a strainer and run them under cold water to stop the cooking process.
• Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.
• Place the strained potatoes in a medium bowl and mix with the rice flour, corn flour, onion powder, and white pepper.
• Form four patties about 1/4 cup each and shape them into large ovals.
• Freeze the patties for one to three hours, until they're hardened all the way through.
• In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.
• Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.
• Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.
• Remove the hash brown to a paper towel-lined plate.
• Serve hot.

COPYCAT HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
• Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

CRACKER BARREL HASH BROWNS RECIPE - COPYCAT

Steps:

• In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
• Turn mixture into a greased 9 x 13 dish.
• Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
• Sprinkle over top of casserole.
• Bake at 350 degrees for 40 to 60 minutes or until golden brown.

LOADED HASH BROWNS

Steps:

• In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
• Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other.
• Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.