Hash Brown Eggs Recipes

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HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  • Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

BAKED EGGS IN HASH BROWN CUPS



Baked Eggs in Hash Brown Cups image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 4

6 to 8 medium russet potatoes
Salt and ground pepper
Nonstick cooking spray
24 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
  • Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
  • Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams

HASH BROWN EGG CASSEROLE



Hash Brown Egg Casserole image

This hash brown egg casserole is made with eggs, frozen hash browns, bell peppers, onions, cheese, and bacon, making it perfect for a hearty brunch.

Provided by Stephanie Gallagher

Categories     Breakfast     Brunch     Lunch

Time 45m

Yield 6

Number Of Ingredients 12

8 large eggs
2 cups milk
16 ounces hash brown potatoes (frozen or refrigerated)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium onion ( diced )
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: 6 dashes hot sauce (or to taste)
2 cups shredded cheddar cheese
8 slices bacon (cut into 1-inch pieces and cooked), divided
1 cup shredded Colby cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Spray a 9 x 13-inch pan with cooking spray.
  • In a large bowl, whisk together the eggs and milk.
  • Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce (if using), and cheddar cheese.
  • Stir in half of the cooked bacon pieces.
  • Pour the mixture into the prepared pan. Top with the remaining bacon pieces and Colby cheese.
  • Cover the dish with aluminum foil and bake for 45 minutes.
  • Remove the foil and bake for another 15 to 25 minutes, until golden brown.
  • Let rest 5 minutes before cutting.
  • Serve and enjoy.

Nutrition Facts : Calories 668 kcal, Carbohydrate 33 g, Cholesterol 326 mg, Fiber 3 g, Protein 32 g, SaturatedFat 18 g, Sodium 1190 mg, Sugar 7 g, Fat 45 g, ServingSize 9 x 13 pan (6 servings), UnsaturatedFat 0 g

HASH-BROWN EGGS



Hash-Brown Eggs image

Provided by Food Network Kitchen

Time 15m

Yield 1-2 servings

Number Of Ingredients 0

Steps:

  • Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

EMILY'S FAMOUS HASH BROWNS



Emily's Famous Hash Browns image

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

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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 EGG BAKE



Hash Brown Egg Bake image

Craving bacon, eggs, and hashbrowns but don't have the energy to make it all? Let your oven do the work for you. I preferred a little more cheese, but I'll leave that up to you. Recipe is from Taste of Home.

Provided by AmyZoe

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

32 ounces hash brown potatoes, frozen cubed and thawed
1 lb sliced bacon, cooked and crumbled
4 ounces cheddar cheese, shredded and divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
1 dash paprika

Steps:

  • In a large bowl, combine hash browns, bacon, 1/2 cup cheese, and salt.
  • Spoon into a greased 13x9" baking dish.
  • In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.
  • Sprinkle with paprika.
  • Bake, uncovered, at 350 for 45 to 50 minutes or until golden.
  • Top with the remaining cheese.

HASH BROWNS AND EGG BAKE



Hash Browns and Egg Bake image

Looking for a classic egg and potato breakfast using Bisquick Heart Smart® mix? Then try this cheesy casserole dish that's ready in 35 minutes - a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 2

Number Of Ingredients 6

1 1/2 cups frozen potatoes with onions and peppers (from 28-oz bag), thawed
1/4 cup fat-free egg product
1/2 cup fat-free (skim) milk
1/4 cup Bisquick Heart Smart® mix
1 teaspoon salt-free original seasoning blend
1/3 cup shredded reduced-fat Cheddar cheese

Steps:

  • Heat oven to 375°F. Spray bottom and side of 8- or 9-inch glass pie plate with cooking spray. Spread potatoes in bottom of pie plate.
  • In medium bowl, mix remaining ingredients except cheese with wire whisk or fork until well blended. Pour over potatoes. Sprinkle cheese over top.
  • Bake 20 to 22 minutes or until eggs in center are set.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 5 mg, Fiber 3 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 5 g, TransFat 0 g

HASH-BROWN EGG CUPS



Hash-Brown Egg Cups image

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 2

Number Of Ingredients 7

3/4 cup shredded Cheddar cheese (3 oz)
2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4 cup chopped green onions (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning

Steps:

  • Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
  • Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
  • Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g

CHEESY SKILLET HASH BROWN & EGGS



Cheesy skillet hash brown & eggs image

Brighten up breakfast or brunch with this easy, gratin-inspired cheesy skillet hash brown and eggs. It's ideal for lazy weekends when you have some solo time

Provided by Liberty Mendez

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 9

1 large Maris Piper potato (about 250g), coarsely grated
1 egg, beaten
1 tbsp plain flour
20g cheddar, grated
3 spring onions, finely sliced
1 tbsp vegetable oil
1 egg
20g cheddar, grated
1⁄4 tsp chilli flakes (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.
  • Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.
  • Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

Nutrition Facts : Calories 661 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

CRISPY HASH BROWNS



Crispy Hash Browns image

Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.

Provided by Rōze Traore

Categories     brunch, dinner, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large russet potatoes
2/3 cup grated Parmesan
Heaping 1/2 teaspoon garlic powder
Heaping 1/2 teaspoon onion powder
Kosher salt
5 tablespoons canola oil, plus more if needed
3 tablespoons unsalted butter
4 fresh thyme sprigs
1 tablespoon thinly sliced chives
1/3 cup crème fraîche
1 teaspoon chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest (from ½ lemon)
Kosher salt

Steps:

  • Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
  • While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
  • Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
  • Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
  • Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
  • Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
  • Garnish with chives and serve with crème fraîche.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE



Copycat Cracker Barrel Hash Brown Casserole image

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Provided by lutzflcat

Categories     Potato Casseroles

Time 1h5m

Yield 10

Number Of Ingredients 12

cooking spray
1 (30 ounce) package frozen shredded hash browns, thawed
2 ½ cups shredded Colby cheese, divided
1 (10.5 ounce) can cream of chicken soup
8 ounces sour cream
⅔ cup finely chopped onion
¼ cup unsalted butter, melted
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley for garnish (optional)

Steps:

  • Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
  • Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
  • Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
  • Garnish with chopped parsley and serve hot.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg

HASH BROWN BENEDICT RECIPE BY TASTY



Hash Brown Benedict Recipe by Tasty image

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

2 tablespoons olive oil, divided
yellow onion, halved, diced small
1 ½ teaspoons McCormick® Paprika
1 teaspoon salt
½ teaspoon McCormick® black pepper
3 cups potato, frozen, shredded
2 large handfuls fresh spinach
2 eggs, poached
fresh chive, for garnish
3 large egg yolks
lemon, juiced
½ cup butter, melted
½ teaspoon salt

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

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2022-04-11 Divide the hash brown mixture among the 12 muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup. Bake the hash brown cups for 25 minutes then remove them from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the …
From justataste.com


HASH BROWN EGG NESTS | GIMME DELICIOUS
In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups.
From gimmedelicious.com


LOADED HASH BROWN BREAKFAST CASSEROLE - THESTAYATHOMECHEF.COM
Instructions. Preheat oven to 350 degrees F and lightly grease a 9x13 pan. Add frozen hashbrowns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together. In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine.
From thestayathomechef.com


SHEET PAN HASH BROWNS WITH EGGS AND CHORIZO - RACHAEL RAY
Bake until the top is lightly golden brown, 20 to 25 minutes. Remove the pan from the oven and crack 1 egg into each hole. (If you have a convection oven, like I do, the fan can dry out the membrane covering the egg yolks. As such, I like to carefully remove the membrane, but it's not necessary.) Arrange the chorizo around the eggs and bake until the eggs are cooked to your …
From rachaelrayshow.com


HASH BROWN AND EGGS - CHLOE TING RECIPES
4 eggs. 1 tbspbutter. 1 tspsalt. -Parsley to garnish. Peel the potato skins off with a peeler then grate the potatoes into thin slices. Dice red bell peppers into bite size pieces and set aside. Place a large iron skillet on low to medium heat and add 3/4 tablespoon of …
From chloeting.com


HASH BROWN EGG CHEESE - RECIPES | COOKS.COM
Preheat oven to 425°F. Pour hash-browns into baking dish. Melt butter ... bowl, whisk in eggs, then salsa. Add 1/4 ... layer meat and cheese (to taste) …
From cooks.com


14 EASY RECIPES WITH HASH BROWNS - IZZYCOOKING
2022-06-08 Grease a 12-cup muffin tin. In a medium bowl, mix hash browns, 1 ¼ cup cheddar cheese and olive oil. Divide hash brown mixture into muffin tin, using fingertips to press into the shape of each cup. Bake until the edges have browned, about 12-15 minutes. Crack one egg into each muffin cup. Season with salt and pepper.
From izzycooking.com


SAUSAGE EGG HASH BROWNS - RECIPES | COOKS.COM
Preheat oven to 350°F. Break up sausage meat and discard casings, if ... butter to beaten eggs and pour over sausage.Note: ... good results. Add hash browns and top with shredded cheese. ... hour. About 4 servings.
From cooks.com


HASH BROWN EGG SCRAMBLE - WHATCHA COOKING GOOD LOOKING?
2019-11-01 While the potatoes are cooking, combine the eggs, milk, salt, and pepper, in a mixing bowl. Break the cheese up into the eggs and swirl around. Set aside. When the potatoes are crispy and the onions and peppers are soft, add the eggs and let it sit in the pan untouched for 1 minute. Keep the heat higher for the eggs.
From whatchacookinggoodlooking.com


HASH BROWNS RECIPE – GRANDBUILD
hash brown recipe. Scrub the potatoes and coarsely grate on a box grater there’s no need to peel them, Peel and finely slice the onions, Transfer the potato and onion to a bowl lined with a clean tea towel, Gather up the edges of the tea towel, twist, then squeeze out as much excess liquid as you can, Transfer to a. nov, 01, 2021, Hash brown ...
From earchicks.me


HASH BROWNS EGG IN A HOLE | BETTER HOMES & GARDENS
Step 2. Heat oil in an extra-large nonstick skillet over medium. Carefully portion potato mixture into 4 mounds in skillet. Use 2 forks to gently shape each mound into a 3 1/2 to 4-inch round with a 2-inch center or indent. Cook 3 to 4 minutes or until brown. Carefully turn each round. Cook 2 …
From bhg.com


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