Homemade Hash Browns With Smoked Ham Recipes

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HASH BROWNS WITH HAM



Hash Browns with Ham image

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

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1 cup sour cream

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.

CRISPY HASH BROWNS WITH SMOKY SAUCE



Crispy Hash Browns with Smoky Sauce image

Provided by Daphne Brogdon

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons smoked paprika
2 teaspoons sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
4 small russet potatoes, peeled
1 small onion, grated
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil

Steps:

  • Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
  • For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
  • In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
  • Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

CHEESY HAM AND HASH BROWN CASSEROLE



Cheesy Ham and Hash Brown Casserole image

I mostly use this as a breakfast casserole, but it's great anytime. May be served with or without diced ham. Quick and easy to make, not to mention delicious!

Provided by POOBOO

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 12

Number Of Ingredients 6

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 ½ cups grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 29.7 g, Cholesterol 52.6 mg, Fat 27.2 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 14.7 g, Sodium 760.6 mg, Sugar 0.7 g

CLASSIC HASH BROWNS



Classic Hash Browns image

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

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

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

HAM HASH BROWNS



Ham Hash Browns image

This one is from our local/state paper and sounds like a good way to use up left over ham from Christmas - suggested you serve a poached egg. Times are estimated.

Provided by ImPat

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 potatoes (medium)
1/2 cup milk
30 g butter
salt (to taste)
fresh ground pepper (to taste)
2 white onions (small finely chopped, I would use spring onion)
500 g ham (without fat, finely chopped or processed)
30 g butter
2 tablespoons parsley

Steps:

  • Peel the potatoes and boil until they are tender and then mash them finely and add the milk, butter and salt and pepper and then fold through the onions and ham.
  • Melt the second lot of butter in a medium pan and add the mixture and cook over a moderate heat until the base is golden brown and then turn it over; if it breaks up a bit fear not and cook until the second side is also golden and crisp.
  • Break into sections and serve with a scatter of parsley.

Nutrition Facts : Calories 497.2, Fat 20.6, SaturatedFat 10.8, Cholesterol 101.4, Sodium 2035.8, Carbohydrate 44, Fiber 5.7, Sugar 4, Protein 34

SMOKY HASH BROWNS BAKE



Smoky Hash Browns Bake image

A wonderful rich and creamy hash brown brunch recipe with smoked gouda and provolene cheeses. A gourmet touch to this recipe from my new favorite casserole cookbook.

Provided by lauralie41

Categories     Breakfast

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 8

10 3/4 ounces cream of chicken soup, with herbs
3/4 cup milk
28 ounces loose-pack frozen hash browns with onions and peppers, thawed
1 cup smoked gouda cheese, 4 ounces finely shredded
1 cup provolone cheese, 4 ounces finely shredded
8 ounces cream cheese, cubed
2 teaspoons dried chives, crushed
1/2 teaspoon black pepper

Steps:

  • In a very large bowl whisk together soup and milk.
  • Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
  • Bake in a 350 degree oven, covered for 40 minutes.
  • Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 221, Fat 14.2, SaturatedFat 8.5, Cholesterol 43.3, Sodium 425.1, Carbohydrate 15.1, Fiber 1.3, Sugar 0.5, Protein 8.9

HOMEMADE HASH BROWNS WITH SMOKED HAM



Homemade Hash Browns with Smoked Ham image

Pat: Don't even think about servin' me fried eggs and toast unless they come with a side of crispy, golden hash browns. We make ours with salty browned smoked ham. I've been making them this way for years. My girls love 'em, and if my girls love 'em you know they're good. Sometimes I'll use a food processor to shred the potatoes coarsely; other times I'll cube them and fry them up until they are golden brown and crispy. And if I really want to go overboard, sometimes I'll top each serving with a slice of American cheese.

Yield serves 4 to 6

Number Of Ingredients 8

2 1/2 pounds russet (baking) potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon kosher salt, plus more for boiling
1/4 cup vegetable shortening
4 ounces smoked ham, diced
1 medium onion, finely chopped
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Place the diced potatoes in a large pot, cover with water and a generous sprinkling of salt, and bring to a boil. Lower the heat, and simmer until the potatoes are almost tender, 8 to 10 minutes. Drain the potatoes in a colander, and cool slightly.
  • Heat the shortening in a large skillet (preferably cast-iron) over high heat. Add the ham, and cook, stirring occasionally, until it begins to brown and crisp, about 3 minutes. Using a slotted spoon, transfer the ham to a plate lined with paper towels to drain. Add the onion to the skillet, and sauté until pale golden, about 3 minutes. Add the potatoes, thyme, the 1/2 teaspoon of salt, the black pepper, and cayenne and cook until the potatoes begin to color and crisp on the bottom, about 4 minutes (shake the pan occasionally, if necessary, to keep the potatoes from burning). Using a slotted metal spatula, turn the potatoes (don't stir them with a wooden spoon or you will mash them), and continue cooking until they are browned, about 4 minutes more. Taste for seasonings and serve immediately, while the potatoes are still hot.

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