HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
QUESO HASH BROWN BREAKFAST RING RECIPE BY TASTY
Here's what you need: frozen hash brown, large eggs, large eggs, onion powder, black pepper, paprika, garlic powder, salt, nonstick cooking spray, queso dip, pork chorizo, salsa, fresh cilantro
Provided by Katie Aubin
Categories Breakfast
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
- Grease a nonstick bundt pan with cooking spray.
- Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
- Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
- Place the bundt pan on a baking sheet and bake for 1 hour.
- Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
- Slice into wedges and serve.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 24 grams, Fat 33 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams
FANCY HASH BROWN RECIPE BY TASTY
Inspired by Swiss rösti, this golden, crispy hash brown becomes a canvas for anything your heart desires. Go full-on fancy with high-end ingredients like crème fraîche and trout roe, or keep it simple with a fried egg.
Provided by Amanda Berrill
Categories Sides
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Using a food processor fitted with the large grater attachment (or the large holes on a box grated), shred the potato. Transfer to a medium bowl and toss with the salt, then let sit for about 5 minutes to draw out excess moisture.
- Transfer the shredded potato to a clean, lint-free kitchen towel and wring out as much moisture as possible. Wipe out the bowl, then the potato to the bowl and season with pepper. Use your fingers to separate the shreds into a fluffy pile.
- Heat a 6-inch cast iron skillet over medium heat until very hot. Line a wire rack or plate with paper towels and set nearby.
- Once the skillet is very hot, add 1 tablespoon of ghee and swirl to coat the pan. Carefully transfer the potato shreds to the skillet and use a spatula to gently pat down into a uniform circle. Cook for 3-5 minutes, until the bottom is a deep golden brown and crispy. Set a plate upside-down over the skillet, place your hand on top to hold it in place, and carefully flip the skillet upside down to release the hash brown from the pan. (Be careful, the skillet will be very hot!)
- Return the skillet to the heat, then add the remaining tablespoon of ghee. Let the ghee warm for about 30 seconds, then slide the hash brown, uncooked side down, back into the skillet. Cook for another 3-5 minutes, until golden brown, then remove from the skillet and place on the paper towels to drain.
- Let the hash brown cool for a few minutes, before topping with a generous dollop of crème fraîche, smoked salmon, chives, dill, and roe. Finish with a squeeze of lemon and serve immediately.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams
SKILLET BREAKFAST HASH RECIPE BY TASTY
Here's what you need: hash brown, salt, pepper, paprika, vegetable oil, eggs, heavy cream, bacons, cheddar cheese, fresh chives, ketchup
Provided by Shreya Shetty
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (175˚C).
- In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
- In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
- Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
- Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
- In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
- Pour egg mixture over hash browns and spread evenly.
- Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
- Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
- Enjoy!
Nutrition Facts : Calories 811 calories, Carbohydrate 35 grams, Fat 60 grams, Fiber 3 grams, Protein 34 grams, Sugar 1 gram
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