HASHBROWN CRUSTED BRUNCH CASSEROLE
The great thing about this recipe is you can change it up to your favorite ingredients! Add mushrooms, don't add peppers, use pepper jack cheese for spice. Do it however you like. The hashbrown crust is delish!
Provided by Kathy Embry
Categories Meat Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Mix the melted butter, hashbrowns and salt & pepper. I use Simply Potatoes shredded you find in the refrigerated section.If you use frozen thaw and pat dry. Press into a 8 x 8 greased pan. Bake 20 minutes or until potatoes start to brown.
- 3. Remove from oven. Reduce heat to 350 degrees.
- 4. Top with ham and veggies. Top with shredded cheese.
- 5. Whisk egss, milk, 1/2 t. salt & 1/4 t.pepper. Pour over everything.
- 6. Bake at 350 degrees for 20 - 25 minutes until top is golden.
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
CHEESY BACON AND HASH BROWN FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high and position a rack in the top third of the oven.
- Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
- Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.
HASH BROWNS FRITTATA
I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.
Provided by Fluffy
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat oil over medium heat.
- Add hash browns and cook for a few minutes until heated through, stirring occasionally.
- Stir in green or red pepper and onions.
- Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
- Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
- Sprinkle cheese over top.
- Cover and cook for 2 to 3 minutes or until cheese is melted.
- Loosen edges and cut into wedges.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4
SPINACH HASH BROWN FRITTATA
Steps:
- Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 281 calories, Fat 19g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 542mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
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 FRITTATA
Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
- Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
- Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg
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
HASH BROWN CRUSTED - FRITTATA BRUNCH CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I like this recipe because it serves between six and eight people. It can even be made the night before; refrigerated and heated the next morning. This recipe is a cross between a quiche and a frittata prepared in a 11x7 baking dish.
Provided by soaps girl
Categories Breakfast
Time 1h5m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Spray a 11/7 baking dish with cooking spray. Spread hash browns evenly on bottom of dish. Place previously cooked and drained sausage on top of potatoes. Sprinkle cheddar cheese on top of sausage. In a mixing bowl whisk the eggs and heavy cream together. Pour over dish. Bake in a pre-heated 425 degree oven for 15 minutes. Reduce the temperature to 350 degrees for an additional 30 minutes.
Nutrition Facts : Calories 510, Fat 45.1, SaturatedFat 25.8, Cholesterol 275.2, Sodium 625.7, Carbohydrate 4.3, Sugar 0.3, Protein 22.7
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- Preheat oven to 375°F. Whisk together eggs, half-and-half, pepper, and ½ teaspoon of the salt in a medium bowl. Set aside.
- Heat 1 tablespoon of the oil in a 10-inch nonstick oven-safe skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add hash browns and 1 tablespoon of the oil; spread mixture into an even layer. Cook, undisturbed, until hash browns begin to brown on bottoms, about 4 minutes. Flip mixture in sections using a wide spatula, trying to flip as much of the top as possible onto the bottom of the skillet. (Don’t worry if you don’t get it all flipped evenly.) Pour remaining 1 tablespoon oil over hash brown mixture; sprinkle evenly with remaining ¼ teaspoon salt. Cook until hash browns are evenly browned on bottoms, about 3 minutes.
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- Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.Using a food processor fitted with the shredding blade, shred the potatoes.
- Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt and the garlic powder.
- Cook for about 10 minutes, until crispy and golden brown.In the meantime, whisk to combine eggs, heavy cream, Parmesan cheese, and remaining ¼ teaspoon of salt.
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