Hash Browns Makeover Recipes

MAKEOVER HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, mix the first seven ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with cooking spray., In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake until golden brown, 40-45 minutes.

MAKEOVER AU GRATIN HASH BROWNS

Steps:

• In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine. Transfer to a 3-qt. baking dish coated with cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Sprinkle with parsley.

CLASSIC HASH BROWNS

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.

HASH BROWNS

Steps:

• Heat pan on medium-high, add oil and butter. When the fat is heated add minced onion, cook until soft, add shredded potato and salt and pepper, stir, and mix up. Then start pressing the mixture down and toward the center of the pan. Try to get it to congeal and keep pressing it down and cook for 10 to 12 minutes while occasionally lifting the mixture so it doesn't stick. When I took the meat out I took the juices that had collected and poured them on top of the potato mixture and fried the top with the scalding oil -- it was amazing. Cut into two or more pieces.

HASH BROWNS

Steps:

• Preheat oven to 175 degrees. Have ready a baking sheet lined with paper towels. Grate potatoes and shallots on large holes of a box grater or with a food processor fitted with the grating blade. Transfer to a piece of cheesecloth or clean dishcloth; squeeze out as much liquid as possible. Place in a bowl, add herbs, season with salt and pepper, and stir to combine.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium-low heat. Drop 1/4 cup of the mixture into the skillet; gently press to form a patty about 2 1/2 inches in diameter. Repeat until there are six patties in the skillet. Cook until deep golden brown, about 8 minutes on each side. Remove from skillet; transfer to prepared baking sheet. Place in oven to keep warm. Wipe out pan; pour in remaining 2 tablespoons oil. Repeat process with remaining potato mixture; serve.

HASH BROWNS HOMEMADE

Steps:

• Peel and quarter potatoes. Boil in stock pot for 20 minutes or until soft but not mushy.
• Drain and cool. Grate potatoes into coarse strips with grater or "grating" blade of food processor.
• Form potato mixture into 2 or 3 pancake shaped patties. Place in non-stick skillet preheated over medium-high heat.
• Flatten potatoes into thin pancake shape. Flip once, when one side browns.

MAKEOVER MONDAY HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350-degrees.
• Coat a 9 x 13 x 2-inch baking dish with canola cooking spray.
• Add hashbrowns, butter, broth, condensed cream of chicken soup, sour cream, chopped onion, cheese, salt and pepper to a large bowl and stir to blend well.
• Place mixture in prepared baking dish.
• Sprinkle Cornflakes over the top, press gently over the top of the Cornflakes.
• Generously coat the Cornflakes with canola cooking spray.
• Bake covered in oven for 30 minutes.
• Remove cover and bake an additional 10-15 minutes or until casserole is lightly brown on top and bubbling.