Perky Hash Browns Potatoes Recipes

PERKY POTATOES

Steps:

• Mix together all ingredients EXCEPT butter and cornflakes.
• Put into a greased 9x13 pan.
• Mix together melted butter and corn flakes.
• Then spread over the top.
• Bake@ 350 degrees for 45 minutes to 1 hour.

PERKY HASH BROWNS POTATOES

Steps:

• Preheat oven to 350°.
• In a 9x13 baking dish, place the 1/2 stick of butter and put in oven to melt.
• Meanwhile, mix sour cream, onion,& cream of chicken, set aside; remove dish with melted butter from the oven, and pour hashbrowns in dish, and spread out evenly.
• Sprinkle salt and pepper over top to your liking.
• (If you desire to use shredded cheese, sprinkle this over top of Hashbrowns.) then pour sour cream mixture over top, and spread out evenly.
• Crush potato chips and sprinkle on top and drizzle with butter.
• Bake at 350° for 35-45 minutes, checking occasionally for doneness.
• Potatoes should be tender, but not mushy.
• Enjoy!

POTATO CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
• In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
• Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
• Bake at 425 degrees F (220 degrees C) for 1 hour.

POTATOES O'BRIEN

Steps:

• In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

CRISPY HASH BROWNS

Steps:

• Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
• Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
• To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.