Creole Style Oven Hash Browns Recipe Epicuriouscom

ANDOUILLE SAUSAGE HASH

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.

HOME-STYLE HASH BROWNS

Steps:

• Heat oven to 325°F. Mix bell pepper, onion, potatoes, 2 tablespoons cheese, the salt and pepper in large bowl.
• Pour butter and oil into rectangular pan, 13x9x2 inches. Tilt pan to coat the bottom. Spread potato mixture in pan.
• Bake uncovered about 35 minutes. Run a spatula under edge of potato mixture; turn potato mixture over to other side. Bake uncovered about 5 minutes longer or until golden brown. Sprinkle with additional cheese before serving.

CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)

Steps:

• Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?

CREOLE-STYLE OVEN HASH BROWNS

Steps:

• Preheat oven to 400°F. Cook potatoes in medium pot of boiling salted water until almost tender, about 5 minutes. Drain well. Spread potatoes on heavy large baking sheet. Sprinkle with paprika, chili powder and Creole seasoning. Season with salt. Drizzle olive oil over potatoes and stir to coat.
• Bake potatoes until crisp, turning with metal spatula every 10 minutes, about 40 minutes.

CRISPY DINER STYLE HASH BROWNS

Steps:

• Wash and peel the potatoes, then grate them on the large holes of a box grater.
• Place the shredded potatoes in the center a thin, clean, dish towel. Gather the towel around the potatoes and squeeze as much water out of them as you can.
• Heat the oil in a large skillet over medium heat.
• Add the potatoes and spread out into a thin layer. Sprinkle with salt, and cook for about 4 minutes, until the bottom turns golden brown.
• Flip the potatoes and cook an additional 2-4 minutes on the other side, until golden brown.

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.

CRISPY RESTAURANT-STYLE HASH BROWNS

Steps:

• Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
• Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
• Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

CREOLE HASH

Steps:

• Dice the sweet potatoes, carrots, and onion into small (1/4") cubes. Chop the brussels sprouts, lengthwise, into quarters and then cut them across their centers into eighths; set the chopped brussels sprouts aside, separate from the other vegetables. Mince the garlic and add to the chipped brussels sprouts. Slice the ham into 1/4" cubes and set aside.
• Over medium-high heat in a large skillet, melt the butter in the grapeseed oil. Swirl to coat the bottom of the skillet and add the diced sweet potatoes, carrots, and onion. Sprinkle the crushed red chili flakes over the vegetables. Toss to coat in the cooking fat and sauté, stirring occasionally, for 5-10 minutes or until the onions are transluscent and the potatoes and carrots start to soften a little bit.
• Crushing the dried marjoram between your fingers, sprinkle over the top of the cooking vegetables along with the cayenne and paprika. Stir to coat and taste. Season with salt and pepper to taste.
• Lower the heat to medium and add the chopped brussels sprouts and garlic, stirring to incorporate with the rest of the ingredients. If the skillet seems a bit dry and potatoes have started to stick, drizzle in an additional teaspoon or so of grapeseed oil. Sauté the brussels sprouts leaves begin to brown. This will take an additional 2-4 minutes.
• Add the ham and stir to combine. Drizzle with the molasses. Continue cooking until the small pieces of ham start to brown. Taste and re-season with salt and pepper if necessary.
• Remove from heat and serve with eggs, toast, and/or lettuce cups.

CAJUN STYLE OVEN HASH BROWNS

Steps:

• Heat oven to 400F degrees.
• Spread the potatoes single layer on a baking sheet.
• Sprinkle with the paprika, chili, cajun spice and then drizzle with the olive oil.
• Mix the potatoes with a spatula to coat all sides evenly.
• Season with salt.
• Bake potatoes until crisp, turning with a spatula every 10 minutes, Apprx 40 minutes.