CHEDDAR-CHIVE HASH BROWNS RECIPE BY TASTY
Here's what you need: russet potatoes, butter, shredded cheddar cheese, egg, chives, salt, pepper
Provided by Alix Traeger
Categories Sides
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F (200˚C) degrees.
- Peel and grate the potatoes, and soak them in ice water. Squeeze out excess water and place potatoes in a bowl.
- Add the rest of the ingredients to the bowl and mix well.
- On a nonstick pan, form patties of the potato mixture with your hands.
- Bake for 35-40 minutes or until brown and crispy.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 56 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, Sugar 2 grams
CHEDDAR QUICHE
The crust is made with baking mix, so it is heartier than a flaky pastry. Serve warm or at room temperature.
Provided by Jennifer
Categories Breakfast and Brunch Eggs
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
- In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.
- Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan.
- In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.
- Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 15.9 g, Cholesterol 141 mg, Fat 19.4 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 10.1 g, Sodium 898.3 mg, Sugar 6.2 g
CHEESY HASH BROWN BAKE
These cheesy hashbrown potatoes were so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. It's perfect for brunches or to serve on Christmas morning. It's creamy, comforting and tasty. -Karen Burns, Chandler, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 554mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
CHEDDAR HASH BAKE
This is one of my favorite 'comfort' foods...sure you could prolly stop and skip the oven part but its on a divine NEW level done as Ive written it! Add a nice salad to complete the meal!
Provided by CookinwithGas
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt butter (or margarine) in a skillet --.
- Add green pepper and onion and saute until tender. Turn off the burner --.
- Crumble the corned beef hash into the same skillet (with a fork) and stir until the onion, pepper and hash are well blended --.
- Stir in 1 cup of the cheddar cheese and then spoon into an 8" oven proof casserole dish --.
- Prepare the instant mashed potatoes per pkg. directions and swirl atop the hash mixture --.
- Sprinkle the remaining 1/3 cup cheddar cheese over all and bake in the preheated 350°F oven for 30 minute.
- Variations: use a different cheese such as monterey jack; use real mashed potato instead of the instant (as long as you don't mind the added prep time).
Nutrition Facts : Calories 182.4, Fat 6.5, SaturatedFat 2.4, Cholesterol 8.9, Sodium 281.2, Carbohydrate 19, Fiber 1.8, Sugar 1.8, Protein 12.3
CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY
Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
- Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
- Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
- Transfer the potato mixture to the baking dish. Spread evenly.
- Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
- Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
- Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
- Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
- Serve and sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams
MARTHA STEWART'S CHEESY HASH BROWN BAKE
From Martha Stewart Living Omnimedia "This satisfying meal - chili, cheddar, hash browns - takes only five minutes to prep. What could be more welcome after a busy day? You'll find shredded, partially cooked potatoes in the refrigerated section or the freezer case. Look for brands that are free of preservatives."
Provided by Luv2CookHate2Clean
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
- Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
- In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
Nutrition Facts : Calories 493.7, Fat 24.1, SaturatedFat 12.2, Cholesterol 73.2, Sodium 1537.2, Carbohydrate 51, Fiber 12.9, Sugar 3.5, Protein 24
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