Fast And Easy Canned Potato Hashbrowns Recipes
CHEESY HASH BROWNS
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
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
CHEESY HASH BROWNS
Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 398 calories, Fat 24g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 782mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein.
FAST AND EASY CANNED POTATO HASHBROWNS
Yes... I'm that lazy! Some mornings - you want potatoes for breakfast - and you want them NOW!!! Not 20 minutes from now... not having to unfreeze or peel anything... you want them NOW! Don't judge me. We love canned potato hashbrowns - and they take about 3 minutes from start to finish.
Provided by Jennibear
Categories Breakfast
Time 4m
Yield 2 , 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat butter in saute pan on medium to medium-high heat.
- Drain potatoes and add to pan. Salt and pepper them to your liking. Cook until heated (about 3 minutes).
- Canned potatoes are already cooked, so you really are just heating them up. They don't like to brown easily - but it can be done with some patience -- just cook them a little longer and add a little more butter. ;-).
- Sometimes we add 2-3 beaten eggs on top and let it cook until set. The worlds easiest potato omelet! Or add in some onions and bacon -- yum!
Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.7, Carbohydrate 35.9, Fiber 4.5, Sugar 1.6, Protein 4.3
SHORTCUT CORNED BEEF HASH
Categories Beef Potato Brunch Kid-Friendly Quick & Easy Spring Winter Pan-Fry Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
BASIC HASHBROWNS
I was one of those who would rinse shredded potatoes of various kinds, wring them dry in a towel, microwave to partially cook, and finally place in an iron skillet, cooking with a variety of oils, butter, or nonstick spray trying to find the perfect recipe. They were good, but a lot of trouble and still "not quite right". This recipe is very easy and is the yields the best outcome I have experienced. I like either the Yukon or reds, but most any are acceptable. This is the basic recipe, but can be seasoned any way you wish.
Provided by rfmnva
Categories Breakfast
Time 10m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and shred potatoes and place in bowl.
- Rinse with cold water to remove some of the starch and drain.
- Place half the butter in a double sided, ceramic skillet and heat.
- As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
- Fry for 4 minutes on medium heat, or until golden brown on the bottom.
- Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
- Fry reverse side for 4 minutes, or until golden brown.
- Salt and pepper to taste.
Nutrition Facts : Calories 169.4, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 338.9, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.5
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