Recipes For Breakfast Hash

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CAMPER'S BREAKFAST HASH



Camper's Breakfast Hash image

When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. -Linda Krivanek, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 large eggs, lightly beaten
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

  • In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 376 calories, Fat 27g fat (12g saturated fat), Cholesterol 364mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

BREAKFAST HASH



Breakfast Hash image

"I was fixing a Western omelet form my husband while frying up potatoes in another pan," recalls Shirley Frank of Neponset, Illinois. "I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

6 small potatoes, peeled and cut into 1/2-inch cubes
1 cup sliced fresh mushrooms
1 small green pepper, diced
1 small sweet red pepper, diced
1 small onion, chopped
1 teaspoon garlic salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
2 tablespoons butter

Steps:

  • In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.

Nutrition Facts : Calories 111 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SKILLET BREAKFAST HASH RECIPE BY TASTY



Skillet Breakfast Hash Recipe by Tasty image

Here's what you need: hash brown, salt, pepper, paprika, vegetable oil, eggs, heavy cream, bacons, cheddar cheese, fresh chives, ketchup

Provided by Shreya Shetty

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 11

1 lb hash brown
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon vegetable oil
6 eggs
⅓ cup heavy cream
6 bacons, sliced
1 cup cheddar cheese
1 tablespoon fresh chives, chopped
ketchup, Optional

Steps:

  • Preheat oven to 350˚F (175˚C).
  • In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
  • In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
  • Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
  • Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
  • In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
  • Pour egg mixture over hash browns and spread evenly.
  • Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
  • Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
  • Enjoy!

Nutrition Facts : Calories 811 calories, Carbohydrate 35 grams, Fat 60 grams, Fiber 3 grams, Protein 34 grams, Sugar 1 gram

BREAKFAST HASH BROWNS



Breakfast Hash Browns image

I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast

Provided by Bergy

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb russet potato
1/4 teaspoon salt
pepper
1/2 cup cheddar cheese (mild, medium or aged your choice)
2 slices bacon, cooked & crumbled,optional
2 green onions

Steps:

  • Boil the potatoes until just barely tender, set aside to cool so you can handle them.
  • Grate the potatoes.
  • Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
  • Top with cheddar, green onions& bacon.
  • Add remaining potatoes, pat down.
  • Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
  • Using a spatula lift edges carefully to see when the bottom is golden brown.
  • Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
  • Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
  • Cook about another 5 minutes.
  • Slide back onto a plate and cut into wedges.

Nutrition Facts : Calories 165, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.6, Sodium 274.4, Carbohydrate 20.6, Fiber 2.7, Sugar 1.1, Protein 6.4

BREAKFAST CASSEROLE WITH HASH BROWNS



Breakfast Casserole with Hash Browns image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories     Breakfast and Brunch     Potatoes

Time 9h10m

Yield 12

Number Of Ingredients 11

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
  • Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g

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