Hearty Hash Brown Dinner Recipes

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COPYCAT HASH BROWN CASSEROLE



Copycat Hash Brown Casserole image

This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.

Provided by Food Network Kitchen

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

5 tablespoons unsalted butter
1/4 teaspoon garlic powder
1 small onion, finely diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 cup low-sodium chicken broth
1 cup sour cream
2 cups shredded mild Cheddar
One 30-ounce bag frozen shredded hash browns, thawed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
  • Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

HEARTY HASH BROWN DINNER



Hearty Hash Brown Dinner image

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

3 cups frozen shredded hash brown potatoes, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1/2 cup chopped onion
1 package (16 ounces) frozen California-blend vegetables
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
12 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) french-fried onions

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.

FANCY HASH BROWN RECIPE BY TASTY



Fancy Hash Brown Recipe by Tasty image

Inspired by Swiss rösti, this golden, crispy hash brown becomes a canvas for anything your heart desires. Go full-on fancy with high-end ingredients like crème fraîche and trout roe, or keep it simple with a fried egg.

Provided by Amanda Berrill

Categories     Sides

Time 15m

Yield 1 serving

Number Of Ingredients 9

12 oz medium russet potato, scrubbed
2 tablespoons ghee, clarified butter
½ teaspoon kosher salt
freshly cracked pepper, to taste
fresh chive, sliced
fresh dill frond
crème fraîche
salmon or trout roe
lemon wedge

Steps:

  • Using a food processor fitted with the large grater attachment (or the large holes on a box grated), shred the potato. Transfer to a medium bowl and toss with the salt, then let sit for about 5 minutes to draw out excess moisture.
  • Transfer the shredded potato to a clean, lint-free kitchen towel and wring out as much moisture as possible. Wipe out the bowl, then the potato to the bowl and season with pepper. Use your fingers to separate the shreds into a fluffy pile.
  • Heat a 6-inch cast iron skillet over medium heat until very hot. Line a wire rack or plate with paper towels and set nearby.
  • Once the skillet is very hot, add 1 tablespoon of ghee and swirl to coat the pan. Carefully transfer the potato shreds to the skillet and use a spatula to gently pat down into a uniform circle. Cook for 3-5 minutes, until the bottom is a deep golden brown and crispy. Set a plate upside-down over the skillet, place your hand on top to hold it in place, and carefully flip the skillet upside down to release the hash brown from the pan. (Be careful, the skillet will be very hot!)
  • Return the skillet to the heat, then add the remaining tablespoon of ghee. Let the ghee warm for about 30 seconds, then slide the hash brown, uncooked side down, back into the skillet. Cook for another 3-5 minutes, until golden brown, then remove from the skillet and place on the paper towels to drain.
  • Let the hash brown cool for a few minutes, before topping with a generous dollop of crème fraîche, smoked salmon, chives, dill, and roe. Finish with a squeeze of lemon and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams

HEARTY HASH BROWN DINNER



Hearty Hash Brown Dinner image

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 Allrecipes Member

Time 4h45m

Yield 4

Number Of Ingredients 10

3 cups frozen hash brown potatoes, thawed
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef
½ cup chopped onion
1 (16 ounce) package frozen California blend vegetables
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
12 ounces process cheese (eg. Velveeta), cubed
1 (2.8 ounce) can French-fried onions

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 940.7 calories, Carbohydrate 64.8 g, Cholesterol 142.7 mg, Fat 62.5 g, Fiber 6.6 g, Protein 45.5 g, SaturatedFat 26 g, Sodium 2439.9 mg, Sugar 11.3 g

HEARTY SAUSAGE AND HASH BROWNS PIE



Hearty Sausage and Hash Browns Pie image

This is from one of those grocery store checkout recipe booklets, entitled New Great American Pies... probably from the 1990s. I've been making it for years when we have guests staying over. It makes a great breakfast. Instead of the American cheese, use a shredded cheese of your choice. To make easily when people wake, prebrown the sausage and onion, and prebake the crust. Then you can simply mix up the egg filling, pour into crust, top with cheese and bake.

Provided by Lelandra

Categories     Breakfast

Time 1h10m

Yield 2 pies

Number Of Ingredients 8

1/3 cup butter, melted
1 1/2 teaspoons beef bouillon granules
1 lb country sausage
1/3 cup chopped onion
6 eggs, beaten
2 cups cottage cheese
8 slices American cheese, cut into pieces or
2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 400.
  • CRUST:.
  • Mix the beef base into the melted butter.
  • In medium bowl, combine potatoes, butter and bouillon.
  • Spoon potato mixture into 2 lightly greased 10 inch pie plate; press on bottom and up side to rim to form crust. Bake 25 minutes.
  • Reduce oven temperature to 350.
  • SAUSAGE:.
  • In large skillet, cook sausage and onion; pour off fat.
  • FILLING:.
  • In a bowl mix eggs, and cottage cheese. Stir in drained sausage and onion. Pour into prepared crusts. Top with shredded cheese or American cheese.
  • Bake 30 to 35 minutes or until set. Let stand 5 minutes.

Nutrition Facts : Calories 1351.8, Fat 105.6, SaturatedFat 60.4, Cholesterol 830.2, Sodium 2957.3, Carbohydrate 17.5, Fiber 0.5, Sugar 8.3, Protein 82.5

HEARTY SAUSAGE 'N' HASH BROWNS



Hearty Sausage 'n' Hash Browns image

Sausage adds smoky flavor and green pepper lends color to this quick-fixing and scrumptious skillet dish. It's just as perfect for a late-night supper as it is for breakfast! -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 5

4 cups frozen cubed hash brown potatoes
1/4 cup chopped green pepper
1/3 cup canola oil
1/4 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
3 slices process American cheese

Steps:

  • In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 477 calories, Fat 39g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

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