OVEN HASH BROWN POTATOES
Make and share this Oven Hash Brown Potatoes recipe from Food.com.
Provided by cookalot 2
Categories Vegetable
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all liquids together.
- Grease 9x13 pan.
- Put hash browns in pan
- pour liquid over hash browns.
- cover with cheese.
- bake 350 1-1/2 hours.
Nutrition Facts : Calories 520.3, Fat 35.6, SaturatedFat 16, Cholesterol 62.7, Sodium 956.5, Carbohydrate 39.8, Fiber 3.3, Sugar 2.6, Protein 11
HASH BROWN POTATOES
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
Provided by Food Network
Categories side-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
BAKED POTATO HASH BROWNS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.
- Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.
CHEESY HASH BROWN BAKE
These cheesy hashbrown potatoes were so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. It's perfect for brunches or to serve on Christmas morning. It's creamy, comforting and tasty. -Karen Burns, Chandler, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 305 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 554mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
OVEN BAKED HASH BROWNS HOMEMADE
Make and share this Oven Baked Hash Browns Homemade recipe from Food.com.
Provided by MsSally
Categories Potato
Time 27m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
- Add olive oil and seasoning to potatoes.
- Place on greased pan. Bake at 400 for 20 to 25 minutes.
- Serve.
Nutrition Facts : Calories 135.4, Fat 2.4, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 26.2, Fiber 3.3, Sugar 1.2, Protein 3
OVEN-ROASTED HASH BROWN CAKES
Provided by Maria Helm Sinskey
Categories Onion Potato Appetizer Breakfast Brunch Side Bake Christmas Vegetarian Low Cal High Fiber Mother's Day Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
- Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer.
CHEESY HASH BROWNS
Great for a breakfast or dinner side.
Provided by terra
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
- Bake in the preheated oven until the casserole is bubbling, about 1 hour.
Nutrition Facts : Calories 876.3 calories, Carbohydrate 57.7 g, Cholesterol 150.7 mg, Fat 75.7 g, Fiber 4 g, Protein 24.2 g, SaturatedFat 42.7 g, Sodium 1103.9 mg, Sugar 2.8 g
CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY
Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper
Provided by Merle O'Neal
Categories Sides
Yield 9 servings
Number Of Ingredients 8
Steps:
- Peel and grate the potatoes.
- Drop shredded potatoes into a large bowl of ice water to remove surface starch.
- Preheat oven to 400°F (200˚C).
- Strain or squeeze potato shreds and transfer to a large bowl.
- Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
- Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
- Bake for 40-45 minutes or until brown and crispy.
- Allow to cool for 5 minutes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
CHEESY POTATOES WITH HASH BROWNS
Steps:
- Spray a 9x13 baking pan with cooking spray.
- Add shredded hash browns to pan.
- Layer with the sliced onions, them cream of mushroom, half and half, salt and pepper, and then cheese.
- Baked at 400 for 30 min covered and 20 min uncovered.
Nutrition Facts : Calories 375 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1053 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
HASH BROWN POTATOES
Enjoy this delicious hash brown potatoes recipe that's ready in 45 minutes - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.
- In large bowl, mix potatoes, onion, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.
- Reduce heat to medium-low. Cook about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths; turn over. Cook about 12 minutes longer or until bottom is brown.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
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3.8/5 (166)Category BreakfastCuisine AmericanTotal Time 45 mins
- Peel potatoes and shred in a food processor with the shredding attachment (preferred) or with a box grater.
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