GRANDMA'S HASH BROWN CASSEROLE
This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!
Provided by missbutterbean
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g
CRAB HASH WITH OLD BAY & BASIL
One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Potatoes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and crab as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and crab; cook, stirring often, until golden brown, 4 to 6 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer crab mixture to a bowl and reserve.
- Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, Old Bay™ Seasoning, fresh basil and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
- Return reserved crab mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 36.6 g, Cholesterol 61.6 mg, Fat 14.9 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 2.2 g, Sodium 863.3 mg, Sugar 5.3 g
ONE PAN BEST DAMN JALAPENO POPPER HASH BROWN CASSEROLE RECIPE
Hash Brown Casserole is always a crowd-pleaser and potluck favorite. This one has been kicked up with jalapenos and bacon. Taking inspiration from a popular appetizer, One Pan Best Damn Jalapeno Popper Hash Brown Casserole Recipe will knock your socks off and become a new family favorite and a holiday staple.
Provided by Paula
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- In a 10.5-inch iron skillet, cook bacon until crisp. Remove bacon and drain. Reserve grease.
- Add onion and jalapeno to pan with bacon grease and cook 4 to 5 minutes on medium heat until onion is translucent. Add garlic and cook one minute longer.
- Turn the heat to medium-low and add cream cheese. Stir until cream cheese melts.
- Stir in heavy whipping cream (or milk), salt, pepper, hash browns, and 1/2 of the cheese. Stir to combine. Top with remaining cheese.
- Bake in 350 degree oven for 20 to 25 minutes or until hot and bubbly and cheese is melted.
Nutrition Facts : Calories 610 kcal, Carbohydrate 15 g, Protein 16 g, Fat 55 g, SaturatedFat 30 g, Cholesterol 168 mg, Sodium 525 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OLD BAY CRAB BREAKFAST CASSEROLE
Prep this cheesy breakfast casserole in just 10 minutes, then let the oven do the rest. Packed with hash browns, fluffy eggs and tender crab meat, the entire dish is served up with the big, bold flavor of OLD BAY® Seasoning.
Provided by Old Bay
Categories Crockpot and Casserole,
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Set aside.
- Mix hash browns, cream cheese and 1 tablespoon of the OLD BAY in large bowl until well blended. Press mixture evenly onto bottom of greased baking dish. Sprinkle crabmeat over hash brown mixture.
- Beat eggs, milk, flour and remaining 1 tablespoon OLD BAY in large bowl until well blended. Pour into baking dish. Sprinkle with 1 cup of the shredded cheese.
- Bake 45 to 50 minutes or until center is set and top is golden brown. Remove from oven and immediately sprinkle with remaining 1/4 cup cheese. Let stand 10 minutes before serving. Sprinkle with additional OLD BAY, and thinly sliced green onions, if desired.
Nutrition Facts : Calories 277 Calories
CRAB HASH
Make and share this Crab Hash recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove any cartilage and shell from the crab meat.
- Cut the meat into chunks.
- Cover and refrigerate.
- Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes.
- Drain and let cool.
- Cut the potatoes, with their skins, into ½-inch dice.
- Place in a mixing bowl.
- Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp.
- Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan.
- Add the bacon to the potatoes.
- Return the sauté pan to the heat and add the onion and pepper.
- Turn up the heat and cook for 5 to 6 minutes until browned.
- Add the thyme and paprika, mix well and remove from the heat.
- Add the onion and pepper (including the fat) to the potatoes.
- Mix in the crab meat and season with salt and pepper.
- Mix very well, mashing the potato a bit so that the mixture sticks together.
- Divide the mixture into four 8-ounce portions and shape into 5-inch cakes.
- Refrigerate until ready to cook.
- Fill a deep pan with water for poaching the eggs.
- Lightly salt the water and add 1 tablespoon white vinegar for each cup of water.
- Bring to a boil, then lower the heat so that it barely simmers.
- Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat.
- Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
- Using a spatula, turn the cakes over.
- If they break when turning, don't worry; just use the spatula to reshape them in the pan.
- Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
- Do this quickly so that all the eggs cook in about the same amount of time.
- It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
- Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
- Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
- Serve at once.
CRAB STUFFED HASH BROWNS
I was trying to figure out a dish to use up various ingredients that I had in the fridge to keep them from getting out dated and this was the result. Nice and creamy and a new comfort food for our family.
Provided by Notherjack
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Thaw the frozen hash browns, if you have to pop them in the microwave.
- Dice the bacon and fry it up fairly crisp.
- While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
- Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
- Fold in the thawed hash browns.
- Lightly grease a large casserole dish. Mine is a 3 quart.
- Spread 1/2 of the potato mixture in the bottom of the casserole.
- Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
- Top that with the rest of the potatoes.
- Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
- Bake for 1 hour, top should be golden brown.
- Let rest for a few minutes when you take it out before you serve.
THE BEST CRISPY HASH BROWNS (RESTAURANT-STYLE!)
Steps:
- Rinse and scrub potatoes (no need to peel yet). For any potatoes that are larger than 2 inches wide or 3 ½ inches long, cut in half widthwise. Set aside.
- Place a colander in the sink so that it's ready when time to drain and rinse the potatoes. This is important because small variations in cook time can lead to mushy hash browns or a raw potato taste.
- Fill a large pot with ~1/2-inch of water (for us that was ~3 cups or 710 ml). Place a steamer basket over the water and position it so that you can see the water on the sides of the basket. Do not add potatoes yet.
- Bring water to a boil over high heat. Once boiling, place the unpeeled potatoes in the steamer basket. It's okay if the steamer basket fully covers the water at this point.
- Cover and steam for 8 minutes. Then immediately transfer to colander. Drain and rinse with cool water and set aside until cool enough to handle (~5 minutes). They should only be partially cooked - the skin should be easy to pierce with a fork, but the center of the potatoes (or potato chunks if cut pieces of larger potatoes) should still feel firm. When cut in half, they should look about halfway cooked (see photo).
- The peel usually slides off easily, but if it doesn't, you can remove it with a vegetable peeler. If using a box grater, the peel will come off when grating and you can discard any large chunks of peel. It's okay if some small pieces of the peel get grated.
- Grate potatoes using a food processor grating attachment (our preferred method - chop into smaller pieces as needed to fit down the feed tube) or the large side of a box grater. Place grated potatoes into a medium mixing bowl. Add sea salt, black pepper, and onion powder (optional) and stir gently with a fork to evenly distribute spices. Stop here and see step 13 if freezing for later use.
- For cooking the hash browns, you can either use the stovetop method (steps 9 & 10) OR the oven method (step 11). Both are delicious. We prefer the flavor and texture of the stovetop method but the oven method is ideal for larger batches.
- STOVETOP: Heat a large (10-inch or larger) cast-iron skillet over medium to medium-high heat (non-stick will also work but doesn't get them as crispy). Form potato mixture into 1/4-inch thick patties (recipe as written makes 4 large or 8 small hash brown patties).
- Once the pan is hot, work in batches by adding half of the oil (1 ½ Tbsp (22 ml) // amount as recipe is written) and as many hash browns as will comfortably fit in the pan. Cook undisturbed for 6-8 minutes or until golden brown on the underside. Reduce heat if browning too quickly. Carefully flip and cook for another 5-7 minutes or until both sides are golden brown and crispy. Remove from the pan and repeat with the remaining half of the oil and hash browns. Skip to step 12 if you cooked your hash browns on the stovetop.
- OVEN: Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper. Form potato mixture into 3-inch wide by 1/4-inch thick patties and brush each side with half of the oil (1 ½ Tbsp (22 ml) // amount as original recipe is written). Use additional baking sheets if making a larger batch. Bake on the center rack for 13-15 minutes on the first side, flip, and bake 7-10 minutes on the second side, or until both sides are golden brown and crispy.
- Best when fresh. Leftovers will keep in the refrigerator for 3-4 days. Optionally, serve with ketchup, vegan sausage, vegan scrambled eggs, perfect fried eggs, frittata, and/or a vegan omelette.
- FREEZE: proceed through step 7, form into 1/4-inch thick patties, and then place in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to a sealed container, and when ready to cook, proceed with step 9 (stovetop method) or step 11 (oven method).
Nutrition Facts : ServingSize 4 large hash brown patties, Calories 225 kcal, Carbohydrate 30.8 g, Protein 3.7 g, Fat 10.4 g, SaturatedFat 1.2 g, Sodium 301 mg, Fiber 2.3 g, Sugar 1.1 g, UnsaturatedFat 8.7 g
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.
HASH BROWN CASSEROLE
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.
- In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring frequently, until browned, about 8 minutes. Remove the onion. Wipe out the pan.
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- In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes. Add the crab and black pepper and cook, stirring, until warm through, about 2 minutes longer. Stir the crab mixture and 2 tablespoons of the chives into the potatoes until just combined. Serve topped with the remaining 1 tablespoon chives.
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- Place the potato in a pan of cold salted water, bring to the boil and simmer for 2-3 minutes. Drain and return the pan with the potato to the heat to dry out slightly. Set aside.
- Heat the butter and 1 tbsp of the olive oil in a medium frying pan over a medium heat. Add the leek and gently fry for 5 minutes until soft. Add the bacon and fry for a further 5 minutes until beginning to crisp. Remove from the pan and set aside.
- Heat the remaining oil in the frying pan over a high heat and fry the potatoes until golden all over. Season well. Return the leek and bacon to the pan with the cream cheese, crabmeat and cayenne pepper. Cook for 3 minutes more to warm through, stirring occasionally, then stir in the parsley and serve.
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- Preheat the oven to 350 degrees F. In a large skillet add the breakfast sausage and cook while breaking up into chunks with a spatula until no longer pink and fully cooked.
- Add the hash browns to the skillet and cook until lightly browned. Place the hash browns onto the bottom of a lightly greased 9×13 inch baking dish. Top with sausage and cheese.
- Whisk together eggs, salt, pepper, and milk. Pour the egg mixture over the ingredients in the baking dish.
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