CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY
Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper
Provided by Merle O'Neal
Categories Sides
Yield 9 servings
Number Of Ingredients 8
Steps:
- Peel and grate the potatoes.
- Drop shredded potatoes into a large bowl of ice water to remove surface starch.
- Preheat oven to 400°F (200˚C).
- Strain or squeeze potato shreds and transfer to a large bowl.
- Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
- Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
- Bake for 40-45 minutes or until brown and crispy.
- Allow to cool for 5 minutes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
CHEESE-STUFFED HASH BROWNS RECIPE BY TASTY
These hash browns are inspired by the classics from McDonald's, but with a twist-they're stuffed with melty cheese! They are fun to whip up and serve to a crowd, but are also easy to freeze and reheat in the oven for breakfast on the go!
Provided by Tasty
Categories Breakfast
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).
- In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.
- Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.
- Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.
- Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2-3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.
- Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.
- Enjoy!
Nutrition Facts : Calories 295 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 14 grams, Protein 6 grams, Sugar 0 grams
CAULIFLOWER HASH BROWNS RECIPE BY TASTY
Here's what you need: large cauliflower, parmesan cheese, fresh chives, garlic, olive oil, dried basil, eggs, salt, black pepper, dipping sauce
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
HASH BROWN BOMBS RECIPE BY TASTY
Here's what you need: olive oil, small yellow onion, garlic, ground beef, salt, pepper, fresh spinach, large russet potatoes, large egg, onion powder, garlic powder, shredded parmesan cheese, shredded cheddar cheese, marinara sauce, fresh parsley
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
- Sauté the onion until golden and translucent, about 5 minutes.
- Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
- Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
- Peel the potatoes and grate.
- Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
- In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
- Line a small bowl with plastic wrap.
- Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
- Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
- Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
- Chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
- Serve topped with marinara sauce and parsley.
- Enjoy!
Nutrition Facts : Calories 791 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 7 grams, Protein 47 grams, Sugar 6 grams
HASH BROWN BENEDICT RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt
Provided by Ivan Diaz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
- Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
- In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
- Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
- Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
FANCY HASH BROWN RECIPE BY TASTY
Inspired by Swiss rösti, this golden, crispy hash brown becomes a canvas for anything your heart desires. Go full-on fancy with high-end ingredients like crème fraîche and trout roe, or keep it simple with a fried egg.
Provided by Amanda Berrill
Categories Sides
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Using a food processor fitted with the large grater attachment (or the large holes on a box grated), shred the potato. Transfer to a medium bowl and toss with the salt, then let sit for about 5 minutes to draw out excess moisture.
- Transfer the shredded potato to a clean, lint-free kitchen towel and wring out as much moisture as possible. Wipe out the bowl, then the potato to the bowl and season with pepper. Use your fingers to separate the shreds into a fluffy pile.
- Heat a 6-inch cast iron skillet over medium heat until very hot. Line a wire rack or plate with paper towels and set nearby.
- Once the skillet is very hot, add 1 tablespoon of ghee and swirl to coat the pan. Carefully transfer the potato shreds to the skillet and use a spatula to gently pat down into a uniform circle. Cook for 3-5 minutes, until the bottom is a deep golden brown and crispy. Set a plate upside-down over the skillet, place your hand on top to hold it in place, and carefully flip the skillet upside down to release the hash brown from the pan. (Be careful, the skillet will be very hot!)
- Return the skillet to the heat, then add the remaining tablespoon of ghee. Let the ghee warm for about 30 seconds, then slide the hash brown, uncooked side down, back into the skillet. Cook for another 3-5 minutes, until golden brown, then remove from the skillet and place on the paper towels to drain.
- Let the hash brown cool for a few minutes, before topping with a generous dollop of crème fraîche, smoked salmon, chives, dill, and roe. Finish with a squeeze of lemon and serve immediately.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams
HACIENDA HASH BROWNS
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 341 calories, Fat 20g fat (10g saturated fat), Cholesterol 180mg cholesterol, Sodium 596mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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