Leftover Hash Brown Bake Recipes

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

Ingredients

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

MARVELOUS LEFTOVER HASH

Marvelous Leftover Hash image

A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.

Provided by foodtvfan

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked pork, chopped or 1 (340 g) can corned beef, coarsely chopped
3 cups potatoes, cooked, cooled, and coarsely chopped
1/2 cup onion, minced
salt and pepper, to taste
1/3 cup milk or 1/3 cup evaporated milk
2 tablespoons vegetable oil

Steps:

Coarsely chop cooked meat and potatoes separately.
Place meat and potatoes in a large bowl. Combine gently.
Stir in onion, salt, pepper, and milk or evaporated milk.
Heat vegetable oil in large skillet.
Spread hash evenly in bottom of skillet.
Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
Run spatula around edge of browned hash to loosen; fold one half onto the other half.
Remove hash to a warm platter.

Nutrition Facts : Calories 167.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.8, Sodium 17.5, Carbohydrate 22.5, Fiber 2.8, Sugar 1.7, Protein 3.2

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