NACHO HASH BROWN CASSEROLE
This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.
Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 640mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
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
CORNED BEEF HASH NACHOS
Nachos made with canned corned beef hash. Yummy!
Provided by dvollin
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spray a skillet with cooking spray and heat over medium heat. Add corned beef hash and saute until slightly caramelized, 5 to 7 minutes. Remove from the heat.
- Cover a metal cooking tray with nacho chips. Cover nacho chips with corned beef hash, Cheddar cheese, and black beans.
- Cook in the preheated oven until cheese is melted and starting to brown and crisp, 8 to 10 minutes. Remove from the oven and top with salsa, tomato, onion, sour cream, olives, and jalapenos.
Nutrition Facts : Calories 376 calories, Carbohydrate 35 g, Cholesterol 30.9 mg, Fat 21.6 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 2.9 g
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
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