Hammy Hash Brown Packets Recipes

HASH BROWNS WITH HAM

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

HAM AND HASH BROWN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix potatoes, ham and 1 1/2 cups of the cheese. Spread in baking dish. In same bowl, mix sour cream, milk and seasoned salt with wire whisk until well blended. Spoon over potato mixture; stir to mix. Cover baking dish with foil.
• Bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until bubbly and thoroughly heated.

HAM AND HASH BROWN BREAKFAST BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes, stirring occasionally, until tender and golden. Reduce heat to medium-low; stir in butter until melted. Remove from heat.
• Squeeze excess moisture from potatoes. Add potatoes, soup, sour cream, cheese, ham, pimientos, mustard, salt and pepper to skillet; stir to combine. Spoon mixture into baking dish.
• Cover; bake 45 minutes. Uncover; sprinkle with reserved bacon. Bake 15 minutes longer or until browned. Let stand 10 minutes before serving. Garnish with chives.

STUFFED HASH BROWN POCKETS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
• Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
• Add the peppers and cook until slightly tender, about 6 minutes.
• Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
• Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
• Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
• Add the eggs and scramble until cooked, about 3 minutes.
• Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
• Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
• Using the large holes on a cheese grater, shred the potatoes into a large bowl.
• Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
• Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
• On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
• Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
• Freeze for at least 2 hours.
• In a large pot, heat oil until it reaches 380˚F (195˚C).
• Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
• Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
• Enjoy!

CHEESY HAM AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

BREAKFAST FOIL PACKS WITH HASH BROWN POTATOES, SAUSAGE, AND SCALLIONS

Steps:

• Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
• Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
• Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
• Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
• Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
• Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
• Do Ahead
• Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
• Cooks' Note
• Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), top each pack with spinach, crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheddar, if using. Serve immediately.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

CAMPFIRE CHEESE HASH BROWN PACKETS

Steps:

• Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper., Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly., Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.

HAM AND CHEESE HASH BROWN CUBES RECIPE BY TASTY

Steps:

• On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
• Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
• On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
• Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
• Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
• Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
• On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
• Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
• Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
• Serve immediately.
• Enjoy!

HAMMY HASH BROWN PACKETS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cut two pieces of aluminum foil.
• Spray foil with cooking spray.
• Put one hash brown patty on each piece of foil.
• Season with pepper.
• Layer on onion, ham, cheese, and ranch dressing.
• Seal foil; place on rimmed baking sheet.
• Bake for 35 minutes.