Cheezy Beef Hashbrown Pizza Recipes

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HASH BROWN BREAKFAST PIZZA



Hash Brown Breakfast Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

One 20-ounce bag frozen shredded hash browns, thawed
1/3 cup shredded pepper jack cheese
1/3 cup shredded Cheddar
3 tablespoons salted butter, melted
2 large eggs, beaten
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
Nonstick cooking spray, for the parchment
1 cup shredded pepper jack cheese
1 cup shredded Cheddar
2 scallions, sliced, plus additional sliced scallions, for serving
1 red bell pepper, chopped
1 green bell pepper chopped
4 strips cooked bacon
Salsa, for serving
Sour cream, for serving
Fresh cilantro, for serving

Steps:

  • For the crust: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • In a bowl, mix together the hash browns, pepper jack, Cheddar, butter and eggs. Season with a good pinch of salt and pepper. Add the cayenne. Mix well.
  • Spray the parchment with cooking spray and add the hash brown mix. Shape into a large rectangle. Bake until the edges are golden brown, about 25 minutes.
  • For the toppings: Remove the hash brown crust from the oven. Top with the pepper jack, Cheddar, scallions and red and green bell peppers. Add the bacon, tearing it into pieces as you go. Return the pizza to the oven until the cheese is melted and the veggies are roasted, 12 to 14 minutes.
  • Using a pizza cutter, cut the pizza into slices and serve with salsa, sour cream, cilantro and sliced scallions.

CHEESY HASH BROWNS



Cheesy Hash Browns image

Great for a breakfast or dinner side.

Provided by terra

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 8

1 (2 pound) package frozen hash brown potatoes, thawed
1 (16 ounce) container sour cream
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces shredded Colby cheese
5 ⅓ tablespoons butter, melted
salt and ground black pepper to taste
2 tablespoons crushed corn flakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
  • Bake in the preheated oven until the casserole is bubbling, about 1 hour.

Nutrition Facts : Calories 876.3 calories, Carbohydrate 57.7 g, Cholesterol 150.7 mg, Fat 75.7 g, Fiber 4 g, Protein 24.2 g, SaturatedFat 42.7 g, Sodium 1103.9 mg, Sugar 2.8 g

HASH BROWN PIZZA



Hash Brown Pizza image

There are so many different ways to make pizza. But when I saw this version with a hash brown crust, I knew I had stumbled upon a one-of-a-kind winner. Taste for yourself!-Alana Squair, Kinsella, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 14

1 package (26 ounces) frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
TOPPING:
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded cheddar cheese, divided

Steps:

  • In a large bowl, combine the first five ingredients; mix well. Press firmly into a greased 12-in. pizza pan. Bake at 450° for 20-25 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in flour until blended. Add soup, salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes. Sprinkle crust with 1 cup cheese. Top with beef mixture and remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5-10 minutes before slicing.

Nutrition Facts :

BEEF HASH BROWN PIZZA



Beef Hash Brown Pizza image

Hash brown potatoes form the crust for this fun pizza variation. When my children were growing up, this dish became a favorite Friday night treat. Now my grandchildren ask for it when they spend Friday nights with us. -Betty Warren, Maryville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

5 cups frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (15 ounces) pizza sauce
4 cups shredded pizza cheese blend, divided

Steps:

  • In a large bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15x10x1-in. baking pan. Bake at 400° for 20-25 minutes or until lightly browned., Meanwhile, in a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink; drain. Stir in pizza sauce; keep warm. , Sprinkle 2 cups cheese over hot crust. Spread mixture over the top; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 460 calories, Fat 27g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 1169mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

HASH BROWN PIZZA



Hash Brown Pizza image

Provided by Amanda Freitag

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons canola oil
3 cups shredded potatoes
2 eggs
2 tablespoons flour
1 cup Pimento Cheese, recipe follows
8 ounces breakfast sausage, cooked and crumbled
4 eggs, fried sunny-side up
1/2 cup sliced scallions
3 cups shredded extra-sharp Cheddar
1/2 cup mayonnaise
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ounces cream cheese, at room temperature
Two 4-ounce jars diced pimentos, drained
1 jalapeno, seeded and minced, optional
Salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the oil in a 10-inch heavy-bottomed pan or cast-iron skillet. Mix the potatoes with the eggs and flour. Place the potatoes in the pan and distribute evenly over the surface, pressing to form a loose patty. Without moving, cook until the underside is crisp, 4 to 5 minutes. Using a plate, flip and return the hash browns to the pan cooked-side up. Crisp for another 4 to 5 minutes, and then remove from the pan. Cut into quarters and top each quarter with 1/4 cup Pimento Cheese, 2 ounces breakfast sausage, 1 fried egg, and a scattering of scallions to serve.
  • In a stand mixer fitted with the paddle attachment, add the cheese, mayonnaise, cayenne, garlic powder, onion powder, cream cheese, pimentos and jalapenos if using. Beat on medium speed until combined. Season with salt and pepper.

EASY HASH BROWN BREAKFAST PIZZA



Easy Hash Brown Breakfast Pizza image

Crunchy hash browns make the perfect base for cheesy eggs and salty bacon. This simple breakfast pizza is a fun way to serve breakfast on a hectic holiday morning or after a kids' sleepover. Easy to customize with your favorite toppings or cheese.

Provided by NicoleMcmom

Categories     Breakfast Pizza

Time 45m

Yield 8

Number Of Ingredients 8

2 (22.5 ounce) packages frozen hash brown patties
2 tablespoons butter
8 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (8 ounce) package shredded Cheddar cheese
10 slices cooked bacon, chopped
2 teaspoons chopped fresh chives, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Arrange 12 hash brown patties in a single layer on a rimmed baking sheet; it's okay if they overlap a bit. Reserve remaining patties for another use.
  • Cook in the preheated oven for 10 minutes.
  • Remove from the oven and use a spatula to press the edges of each hash brown together so they slightly stick together and fill the baking sheet. Return to the oven and cook until golden and crisp, about 15 more minutes.
  • While the hash browns are in the oven, melt butter in a medium nonstick skillet over medium heat. Add eggs, salt, and pepper and cook, stirring often, until very soft scrambled, 3 to 4 minutes; they will finish cooking in the oven.
  • Remove hash browns from the oven. Sprinkle with ¾ cup Cheddar cheese, then top evenly with scrambled eggs. Sprinkle bacon and remaining Cheddar over top. Return to the oven until cheese is melted, 3 to 5 more minutes.
  • Sprinkle with chives before cutting and serving.

Nutrition Facts : Calories 604.9 calories, Carbohydrate 37.6 g, Cholesterol 239.5 mg, Fat 39.2 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 14.7 g, Sodium 1358.3 mg

CHEESY HASHBROWNS AND SALSA



Cheesy Hashbrowns and Salsa image

Try this versatile dish of hashbrowns loaded with "the works" for dinner or for a hearty weekend brunch.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 33m

Yield 5

Number Of Ingredients 9

1 pound lean ground beef
1 package Hamburger Helper™ cheesy hashbrowns
1 cup hot water
3 tablespoons butter or margarine
2/3 cup salsa
2 tablespoons from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2/3 cup milk
Tortilla chips, crushed, if desired
Sour cream, if desired

Steps:

  • Brown beef in 12- or 10-inch nonstick skillet over medium-high heat, stirring occasionally; drain. Stir in Potatoes, hot water, butter, salsa and chilies. Heat to boiling over high heat, stirring constantly, until butter is melted.
  • Reduce heat to medium-high; press potatoes and beef evenly. Cook uncovered 5 to 7 minutes, without turning or stirring, until liquid is absorbed and most of bottom is brown (some potatoes will not be brown). Lift small sections occasionally with pancake turner to check bottom for browning.
  • Cut small sections with edge of pancake turner (smaller sections make turning easier). Slide turner under each section and turn over (mixture will not hold together perfectly.) Press firmly and continue cooking about 2 minutes or until most of bottom is brown. Remove from heat.
  • Add Supreme Topping mix to milk in bowl or 2-cup measuring cup; stir with fork 30 seconds (mixture will not be smooth). Pour over mixture in skillet (do not stir in). Top with tortilla chips and sour cream. Serve immediately.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1220 mg

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