Creole Style Oven Hash Browns Recipes

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.

CREOLE BEEF CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

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.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

CREOLE STYLE CHICKEN LEG QUARTERS #5FIX

Steps:

• Preheat oven to 350 degrees.
• From the top side of each chicken leg quarters, make a pocket by using your fingers to separate the skin. Keep the skin intact at the bottom of the thigh. Rub the chicken leg quarters inside and outside with 2 teaspoons of Creole seasoning.
• In a medium bowl, mix together the Simply Potatoes - Shredded Hash Browns with the beaten egg and cream cheese. Reserve one cup of this mixture.
• Divide the remaining mixture into 4 portions and stuff the pockets of each chicken leg quarters. Gently pull the skin over to cover the mixture.
• Place chicken on baking pan. Top each chicken leg quarters with the reserved potato mixture. Sprinkle the prepared chicken with remaining 1 tsp Creole seasoning.
• Bake in oven for 1 to 1 1/2 hour depending on size of chicken leg quarters. About 10 minutes before being done, brush the chicken with liquids from the pan. Continue baking for another 10 minutes.

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.