Leftover French Fry Hash Browns Recipes

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FRENCH FRY CASSEROLE



French Fry Casserole image

A friend gave me this recipe a few years ago and it's still a family favorite. Try the recipe as is, or use cream of chicken soup for a different taste.

Provided by MICKE

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 50m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 ½ pounds lean ground beef
½ onion, diced
½ green bell pepper, diced
salt and black pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup processed cheese sauce (such as Cheez Whiz®)
½ (28 ounce) package frozen shoestring potato fries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C), and grease a 9x13 inch baking dish.
  • Heat the oil in a skillet, and cook and stir the ground beef, onion, and green pepper over medium heat for about 15 minutes, until the meat is crumbly and no longer pink and the onion is translucent. Season with salt and pepper to taste, and stir in the condensed mushroom soup. Bring the mixture to a simmer over medium-low heat.
  • Scoop the cheese sauce into a microwaveable bowl, and melt on low power for about 30 seconds.
  • Place the ground beef mixture into the bottom of the prepared baking dish, and spread an even layer of the melted cheese sauce over the ground beef. Top with frozen shoestring fries. Bake in the preheated oven for about 20 minutes, until the fries are starting to turn golden.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 24.9 g, Cholesterol 98.8 mg, Fat 29 g, Fiber 1.8 g, Protein 28 g, SaturatedFat 11.4 g, Sodium 1149.9 mg, Sugar 4.1 g

LEFTOVER HASH BROWN BAKE



Leftover Hash Brown Bake image

I made has browns with eggs for a special Saturday morning breakfast only to discover that my kids don't like hash browns. What to do with these leftover potatoes? I quickly searched the Internet and found a recipe idea using ingredients that I already had in the fridge. I made a few adjustments and it was perfect! The nice thing about this recipe is that you can easily change the vegetables to what you have in the fridge. Mushrooms, red peppers, or leftover breakfast meat would all work great in place of the green peppers. First, sauté your veggies until they are nice and soft. Then whisk eggs with seasonings and half-and-half. Place your veggies at the bottom of a small oven safe casserole dish. Then add your leftover hash browns, pour egg mixture over and top with cheese. Bake at 425°F for 25-35 minutes and then enjoy!

Provided by ElizabethKnicely

Categories     Breakfast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

2 -3 cups leftover cooked hash browns
4 eggs
1/3 cup half-and-half or 1/3 cup milk
1 -2 green pepper, diced
1/2 cup cheddar cheese, shredded
1/8 teaspoon black pepper
1 dash salt
1 dash crushed red pepper flakes or 1 dash hot pepper sauce

Steps:

  • Preheat oven to 425°F. Spray skillet with non-stick cooking spray. Saute green peppers and onions until soft. (5 minutes).
  • Whisk eggs with half-and-half or milk, black pepper, salt and crushed red pepper or hot pepper sauce until well beaten. Set aside.
  • Spray small oven safe casserole dish with non-stick cooking spray. Place vegetables at bottom of dish. Top with hash brown potatoes. Then pour egg mixture over layers. Top with shredded cheese.
  • Bake, uncovered for 25-35 minutes or until eggs are set.
  • Enjoy!

Nutrition Facts : Calories 490, Fat 28.8, SaturatedFat 10, Cholesterol 277.7, Sodium 631.2, Carbohydrate 40.3, Fiber 4, Sugar 2.9, Protein 17.3

LEFTOVER FRENCH FRY HASH BROWNS



Leftover French Fry Hash Browns image

Make and share this Leftover French Fry Hash Browns recipe from Food.com.

Provided by JackieOhNo

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

chopped onion
olive oil
salt
onion powder
cayenne
paprika
leftover French fries

Steps:

  • Over medium heat, saute chopped onion in a dash of olive oil and a pinch of salt until translucent, Chop fries into small pieces and add to skillet. Toss well and cover pan. Cook, stirring frequently, until potatoes start to crisp up. Season to taste - I used paprika, onion powder, cayenne, salt and pepper to taste. Continue to cook until most of the potatoes are crispy. Serve with eggs.

Nutrition Facts :

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