ASIAGO HASH BROWNS
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
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
ASIAGO HASH BROWNS #5FIX
5-Ingredient Fix Contest Entry. Deliciously creamy accompaniment to Sunday brunch. These potatoes will be the star!
Provided by ssns01_11510723
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In a medium casserole dish, mix the hash browns, Asiago cheese, sour cream, heavy cream, and butter.
- Bake 45 or until hash browns are fully cooked and the top is lightly browned.
Nutrition Facts : Calories 349.7, Fat 37.9, SaturatedFat 23.5, Cholesterol 115.8, Sodium 182.1, Carbohydrate 2.3, Sugar 1.4, Protein 1.8
ASIAGO HASH BROWNS
This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!
Provided by LINZISWANSON
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
- Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 22.3 g, Cholesterol 101.8 mg, Fat 40.9 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 24 g, Sodium 407.8 mg, Sugar 0.7 g
SIMPLY SWISS HASH BROWNS #5FIX
5-Ingredient Fix Contest Entry. This is a recipe that I have been making for years. It can be served with breakfast or as a side dish with any meal. It is so fast and simple. My family really enjoys it.
Provided by cooking with Newy
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Saute diced onion over medium heat in 3 tablespoons Olive Oil until translucent.
- Add Simply Potatoes Shredded Hash Browns and lighly brown.
- Shred 1/2 to 1 cup Baby Swiss cheese and sprinkle over hash browns.
- Reduce heat to low and cover potatoes to allow Swiss Cheese to melt.
- Sprinkle fresh parsley over potatoes and serve.
Nutrition Facts : Calories 106.3, Fat 9.8, SaturatedFat 2.9, Cholesterol 10.1, Sodium 23.5, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 3.2
ROASTED HASH BROWNS WITH CHEESY AVOCADO EGG CUPS #5FIX
5-Ingredient Fix Contest Entry. This is a fun and easy brunch recipe. I have made it using various varieties of Simply Potatoes and they have all turned out excellent. When all our family can be together we especially enjoy sharing a brunch meal together. The combination of the oven roasted potatoes, the baked avocado and eggs with a sprinkling of pepper jack cheese adds a flavorful Mexican twist to this fun brunch meal. I always offer small bowls of salsa, sour cream and fresh cilantro as garnishes. I hope you enjoy it as much as we do.
Provided by motherchic
Categories Breakfast
Time 45m
Yield 6 avocado cups and potatoes, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Pour 1 TBSP olive oil into an 9 inch round pan.
- Place the Simply Potatoes hash browns into the pan; drizzle the remaining 2 TBSP oil over the potatoes.
- Bake for 20 minutes. Remove from oven, Using the back of a large spoon, make 6 wells into the potatoes. Place the avocado halves, cut side up, on top of the potatoes.
- Break an egg into the indented area where the avocado pits were. Sprinkle with pepper jack cheese.
- Return the pan to the oven and bake for an additional 15 minutes, or until the egg is set.
- Remove from the oven.
- To serve: Scoop out a portion of the roasted potatoes and avocado baked egg onto 8 serving dishes. If desired offer small bowls of salsa and sour cream to accompany the dish.
Nutrition Facts : Calories 433.2, Fat 37.7, SaturatedFat 11.8, Cholesterol 219.7, Sodium 281.1, Carbohydrate 9.2, Fiber 6.7, Sugar 1, Protein 17.6
SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX
5-Ingredient Fix Contest Entry. Cheesey hash browns stuffed with shrimp and topped with basil pesto. This unique shrimp and potato entree will delight the whole family. It also makes a great light lunch or appetizer.
Provided by leahlyon
Categories Potato
Time 35m
Yield 16 hashbrown rounds, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the potatoes and cheese.
- Heat a thin layer of oil in large oil or on griddle, to medium heat.
- Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
- Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
- Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
- Serve 4 per person, with pesto.
Nutrition Facts : Calories 582.4, Fat 56.1, SaturatedFat 7.7, Cholesterol 60.5, Sodium 293.4, Carbohydrate 14.1, Fiber 10.8, Sugar 0.5, Protein 13.1
ASIAGO DINNER ROLLS
I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. -Bethany Shaw, Mokena, Illinois
Provided by Taste of Home
Time 1h5m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, mix sugar, yeast, garlic salt, Italian seasoning and 2 cups flour. In a small saucepan, heat milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Roll each into a 12-in. rope; tie into a loose knot. Tuck ends under. Place 3 in. apart on greased baking sheets. Melt remaining butter; brush over rolls. Sprinkle with remaining cheese., Let rise in a warm place until almost doubled, about 15 minutes. Preheat oven to 375°., Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 149 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 39mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
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