Hash Brown Strata Recipes

SAUSAGE, CHEESE AND HASH BROWN STRATA

Steps:

• Preheat oven to 375 degrees. Butter or oil a 3-quart baking dish (9 by 13 by 2-inch rectangular or 9 1/2 by 3-inch round).
• In a large skillet or sauté pan, heat the oil over medium heat. Add the sausage and cook until no longer pink, stirring and breaking up into small pieces.
• Stir in the bell pepper, shallots and garlic and season with kosher salt. Continue cooking, stirring occasionally, until the peppers are soft, around another 5 minutes. Stir in parsley and remove from heat. Set aside.
• In a large mixing bowl, whisk eggs until yolks and whites are combined. Whisk in milk, sour cream and mustard (sour cream will be a bit lumpy but that's okay). Stir in shredded cheese; season with ground pepper.
• Place frozen potatoes in a large mixing bowl. Stir in sausage mixture. Spread evenly in prepared baking dish. Spoon egg-cheese mixture over the top. Let sit for 5 to 10 minutes to allow the egg mixture to soak in.
• Bake for around 45 minutes (5 to 10 minutes longer if in round pan) or until the top is golden brown and set (casserole doesn't jiggle when moved). Let sit for 5 to 10 minutes before serving.

HASH BROWN STRATA

Steps:

• Preheat the oven to 375 degrees.
• Brown the hash browns in a skillet and add the garlic, pepper and salt to taste. Remove from skillet and set aside. In the same skillet, brown the ground beef. Drain the beef and set aside as well. Put the eggs in a bowl and whisk it together with the milk. Put the hash browns on the bottom of a glass pie dish. Add the egg mixture and press down to make sure that all of the hash browns are covered. Add the cooked ground beef on top of the hash brown and egg mixture. Finally, sprinkle the cheese on top. Bake for 20 minutes, or until the top is golden brown and bubbling. Cut into slices and serve.

HASH BROWNS STRATA

Steps:

• Preheat oven to 350°F Coat a 2-quart square baking dish with nonstick cooking spray. Spread hash brown potatoes and broccoli evenly in bottom of prepared baking dish; top with turkey bacon or ham. Set aside.
• In a medium bowl, gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables.
• Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

ROASTED VEGETABLE STRATA

Steps:

• Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly., Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

PERFECT HASH BROWNS

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).

HASH BROWN STRATA

Steps:

• 1. Preheat oven to 350. Lightly brown potatoes in olive oil in sauté pan. Press potatoes over the bottom of a greased 9 inch pie plate or tart pan. Sprinkle with the cheese and ham. Whisk milk, butter, eggs and salt in a bowl until blended and pour over the prepared layers. Bake for 30 to 40 minutes or until la knife inserted in center comes out clean, arranging the tomatoes over the top in a decorative pattern and sprinkling with the basil during the last 10 minutes of the baking process. Let stand for 5 minutes before serving. Serves 6 Texas Tables

HACIENDA HASH BROWNS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.

HASH-BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees with rack in upper third. Melt butter in a saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Slowly whisk in broth and milk; bring just to a boil, whisking constantly. Remove from heat; season sauce with salt and pepper.
• Heat oil in a skillet over medium-high heat; cook sausage until browned, about 2 minutes a side. Transfer to a 9-by-13-inch baking dish, scattering evenly.
• Reduce heat to medium, add peppers to skillet, season with salt, and cook until browned and softened, about 7 minutes. Add vinegar; cook 30 seconds more, scraping up browned bits. Spoon evenly over sausage in dish.
• In a bowl, combine potatoes, cheese, scallions, and sauce. Add to baking dish in an even layer. Cover with parchment-lined foil. Bake 40 minutes, then uncover and turn oven to broil; cook until top is well browned, about 8 minutes. Serve warm.

HASH BROWNS

Steps:

• Heat pan on medium-high, add oil and butter. When the fat is heated add minced onion, cook until soft, add shredded potato and salt and pepper, stir, and mix up. Then start pressing the mixture down and toward the center of the pan. Try to get it to congeal and keep pressing it down and cook for 10 to 12 minutes while occasionally lifting the mixture so it doesn't stick. When I took the meat out I took the juices that had collected and poured them on top of the potato mixture and fried the top with the scalding oil -- it was amazing. Cut into two or more pieces.

EASY BREAKFAST STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.