Martha Stewarts Cheesy Hash Brown Bake Recipes

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.

BROCCOLI-CHEDDAR HASH-BROWN CASSEROLE

Steps:

• In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.
• Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
• Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

CHEESY HASH BROWN BAKE

Steps:

• Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
• Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
• In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

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.

CHEESY HASH BROWN BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

BAKED CHEESY HASH BROWNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
• Bake in preheated oven until golden brown on top, about 50 minutes.

CHEESY HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender.

MARTHA STEWART'S CHEESY HASH BROWN BAKE

Steps:

• Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
• Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
• In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

PAPA TOM'S CHEESY HASH BROWNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, sour cream, Cheddar cheese, cream of celery soup, onion, 1/4 cup butter, white pepper, and cayenne pepper together in a bowl; spread into a 9x13-inch baking dish. Sprinkle corn flakes and cheese-flavored crackers over potato mixture and drizzle remaining butter over the top.
• Bake in the preheated oven until bubbling and cooked through, about 1 hour.

CHEESY HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.