Asiago Hash Browns Recipes

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ASIAGO HASH BROWNS



Asiago Hash Browns image

This is a much loved recipe by my DH and his family. I make it for Thanksgiving and everyone always comments on how much they like them.

Provided by Lisajean77

Categories     Potato

Time 1h8m

Yield 1 9x13, 8-12 serving(s)

Number Of Ingredients 7

1 (30 ounce) package frozen hash browns
1 1/4 cups shredded asiago cheese
1 cup sour cream
1 cup heavy whipping cream
1/2 cup melted butter
onion powder
paprika, for decoration

Steps:

  • 1. Preheat oven to 350.
  • 2. Mix hashbrowns, cheese, sour cream, heavy whipping cream, butter and seasonings.
  • 3. Bake in greased 9x13 pan for 1 hour. Garnish top of dish with paprika if desired.

Nutrition Facts : Calories 497.9, Fat 40.8, SaturatedFat 22.7, Cholesterol 83.9, Sodium 144.4, Carbohydrate 32, Fiber 2.1, Sugar 1.8, Protein 5

HASH BROWN QUICHE CUPS



Hash Brown Quiche Cups image

Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. -Nicole Stone, Gilbertville, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
3 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
2 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

Nutrition Facts : Calories 180 calories, Fat 11g fat (5g saturated fat), Cholesterol 205mg cholesterol, Sodium 375mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

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