Diced Hash Browns Recipes

HASHBROWN CASSEROLE RECIPE

Steps:

• Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray.
• Stir together the diced potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and garlic in a large mixing bowl. Spread into the prepared baking dish.
• Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted.
• Serve warm.

DICED HASH BROWNS RECIPE

Steps:

• Bring a pot of salted water to a boil.
• Dice the potatoes into ½ inch chunks and boil them for 4 to 5 minutes on medium heat.
• Drain the potatoes and dry them well with a clean dishtowel.
• Heat 3 inches of oil to 350 degrees F in a heavy bottomed nonstick pot and add the potatoes in small batches frying them for 5 minutes before removing them with a strainer and seasoning them with additional salt and pepper.

DICED HASH BROWNS

Steps:

• Bring a pot of salted water to a boil (about a tablespoon of kosher salt in 10 cups of water).
• Dice the potatoes into 1/2 inch chunks (don't peel the potatoes) and boil them for 4-5 minutes on a medium heat (a vigorous rolling boil may break them apart, so keep the heat lower).
• Drain the potatoes and dry them well (but gently) with a clean dish towel.
• Heat 3 inches of oil to 350 degrees in a heavy bottomed nonstick pot and add the potatoes in small batches frying them for 5 minutes before removing them with a strainer and seasoning them with additional salt and pepper.

SOUTHERN HASH BROWNS

Steps:

• Drizzle the vegetable oil in a large pan, and turn the heat to medium high.
• Once the oil is nice and hot, add in the diced potatoes.
• Let the potatoes fry for about 7 minutes, then add in the salted butter.
• Stir the potatoes continuously, and cook until the potatoes are tender and golden.
• Add salt & pepper for taste ( optional)
• Serve & enjoy!

CHEESY SCRAMBLED EGGS WITH HASH BROWNS

Steps:

• Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
• Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

STOVE TOP HASHBROWN CASSEROLE

Steps:

• Heat olive oil in a large pan over medium high heat.
• Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
• Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
• Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
• Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes.

THE BEST 3 INGREDIENT HASHBROWNS

Steps:

• Bring a large pot of water to a boil over high heat. Add quartered potatoes and simmer for 10-15 minutes, until potatoes are still firm, but can be pierced with a fork. Drain potatoes and cool slightly.
• When potatoes are cool enough to handle, dice them into small cubes.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add potatoes and 1 tablespoon of steak seasoning.
• Cook, stirring often, until potatoes are golden brown and cooked through, about 15 minutes. Add more butter as needed, and more steak seasoning, to taste, if desired. Serve hot!

AIR FRYER HASHBROWNS

Steps:

• Add diced potatoes, pepper, onion and avocado oil into a large bowl. Toss together until potatoes are fully coated.
• Add in salt, garlic powder, onion powder and black pepper and toss everything together until seasonings are evenly coated on peppers, onions and potatoes.
• Add to air fryer basket and cook at 400 degrees for 20 minutes tossing half way through.
• Remove from air fryer basket and serve hot.

HASH BROWNS

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.