Bell Pepper Hash Browns Recipes

CORNED BEEF HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
• Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
• Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

HASH BROWN SUPREME

Steps:

• In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally., Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.,

BELL PEPPER HASH

Steps:

• Preheat oven to 350 degrees.
• Lightly coat an 8x8 inch baking dish with vegetable oil.
• In a large bowl combine all ingredients.
• Pour into baking dish.
• Bake for 30 minutes or until brown- Serve hot.

POTATO AND BACON HASH WITH BELL PEPPERS

Steps:

• In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

BELL PEPPER HASH BROWNS

Steps:

• Peel and shred the potatoes. Salt with about five generous pinches of salt and mix to leech out water. Let sit. Finely slice shallot and mince garlic. Finely chop bell peppers. I used about 1/8 of the red and 1/8 of the green, just for color. Sautee the chopped veggies in olive oil, starting with the shallot. Let brown a little, then add the garlic and bell peppers. Let cook just to aldente, a couple of minutes. With your hands, squeeze out the water from the potato. Add the sauteed veggies, salt and pepper to taste, and about four small sprigs of fresh thyme (comes out to about two generous pinches). Beat egg and add to mixture. Mix well. Let sit for about 10 minutes. Heat up vegetable oil in a small skillet. Make the mix into small patties about the size of your palm and fry. When done, set it on a paper towel to drain some oil. Dash some paprika to taste.

PEPPERS AND SAUSAGE HASH BROWN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Crumble sausage into large skillet sprayed with cooking spray. Add onions and peppers; cook on medium heat 8 to 10 min. or until sausage is done and vegetables are tender, stirring occasionally. Drain; spoon into large bowl.
• Add potatoes, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 40 to 45 min. or until heated through.

CHEESY SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large nonstick baking sheet with cooking spray or line your baking sheet with parchment paper.
• Dump hash browns into a large bowl. Whisk together eggs, salt, pepper, and garlic powder. Pour egg mixture over the potatoes and stir gently to combine as best you can. Stir in shredded Cheddar cheese until evenly distributed.
• Pour melted butter all over the hash browns and stir gently to coat - if the hash browns are still frozen, the butter will chill and set quickly. Spread the hash brown mixture evenly and thinly on the baking sheet.
• Bake in the preheated oven until hash browns are browned and crispy all the way around and cheese is melted, about 40 minutes.

HASH BROWNS WITH BELL PEPPERS AND EGGS

Steps:

• Wash potatoes and cut them into 1/2 inch cubes. There is no need to peel. Peel the onion,, core and seed the peppers, and slice both the onion and the pepper into thin strips. Put potatoes, onions, and peppers in a large bowl. Add the paprika, garlic powder, Italian seasoning, and oil. Toss to combine.
• Heat a 12 inch skillet over medium high heat. Add potato mixture, cover, and cook, removing the lid every 2 to 3 minutes to stir. Cook for 10 to 12 minutes, until potatoes are soft and lightly browned. Reduce heat to medium low.
• Using a spoon, make four wells in the potato mixture. Quickly crack an egg into each well. Cover and cook until egg whites are firm and the yolk is still running, about 4 to 5 minutes. Sprinkle with salt and pepper to taste.