HASH BROWNS DINNER
Make and share this Hash Browns Dinner recipe from Food.com.
Provided by HOUSEMANAGER Charle
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- MIX hash browns with half the cheddar cheese in a 9 x 13 inch baking dish.
- LAYER with the remaining cooked beef, corn, green onions and salsa; Top with remaining cheese.
- BAKE at 400F for 30 minutes.
Nutrition Facts : Calories 426.5, Fat 24.2, SaturatedFat 10.8, Cholesterol 87.8, Sodium 466.9, Carbohydrate 25, Fiber 2.7, Sugar 3.3, Protein 29
HASH BROWNS WITH HAM
Convenient grocery store items like frozen hash browns and a can of chicken soup make this an easy-to-make dish. Both kids and adults love it because it's super tasty and chock full of cheese. -lightningbug, Taste of Home Online Community
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 431 calories, Fat 29g fat (18g saturated fat), Cholesterol 93mg cholesterol, Sodium 889mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
HEARTY HASH BROWN DINNER
AT Marge Berg's house in Gibbon, Minnesota, this meal-in-one with vegetables and ground beef is frequent fare. "It's great for potlucks, too," she adds, French-fried onions sprinkled on after cooking create a crispy topping.
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with salt and pepper. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over potatoes. Top with vegetables. Combine soup and milk; pour over vegetables. Cover and cook on low for 4 to 4-1/2 hours. , Top with cheese; cover and cook 30 minutes longer or until cheese is melted. Just before serving, sprinkle with french-fried onions.
Nutrition Facts : Calories 775 calories, Fat 47g fat (23g saturated fat), Cholesterol 124mg cholesterol, Sodium 2207mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 4g fiber), Protein 45g protein.
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
Steps:
- In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
CRISPY HASH BROWNS
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
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.
CRISPY DINER STYLE HASH BROWNS
Provided by Catherine McCord
Time 10m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash and peel the potatoes, then grate them on the large holes of a box grater.
- Place the shredded potatoes in the center a thin, clean, dish towel. Gather the towel around the potatoes and squeeze as much water out of them as you can.
- Heat the oil in a large skillet over medium heat.
- Add the potatoes and spread out into a thin layer. Sprinkle with salt, and cook for about 4 minutes, until the bottom turns golden brown.
- Flip the potatoes and cook an additional 2-4 minutes on the other side, until golden brown.
BEEFY HASH BROWNS SKILLET DINNER
This is an inexpensive, easy to make meal that I came up with one night when I was in a hurry. It is very versatile and can be made to fit your family's taste. I like to brown the shredded hash browns first, but a friend of mine likes to put her's in right from the bag. This will satisfy the meat and potatoes lover in all of us.
Provided by Crafty Lady 13
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry shredded hash browns in skillet.
- While hash browns are frying, brown ground beef in a large, deep skillet or stock pot. As beef is browning, add diced onion. After beef is browned, drain (if needed) and sprinkle with beef bouillon. Add cream of mushroom soup and 1/4 can of milk. Stir until everything is well blended. Add green beans and let simmer until heated through.
- Add hash browns. If you like it to be a little thinner, add more milk. That's all there is too it.
- This dish is very versatile and can be changed to suit anyones taste. You could add/change any vegetables you like such as green peppers, corn, peas, etc., as well as experiment with different seasonings. You can even top off the dish with your favorite kind of shredded cheese and let it melt on top. I make this dish three or four times a month because it is so fast, easy and versatile.
Nutrition Facts : Calories 913.5, Fat 44.7, SaturatedFat 9.2, Cholesterol 75.8, Sodium 1325.7, Carbohydrate 94.8, Fiber 11.2, Sugar 6.7, Protein 33.2
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