Schwarties Hash Brown Recipe 375

SCHWARTZIES HASH BROWNS

Steps:

• Preheat oven to 350°F.
• Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
• Mix all but the parmesan with the potatoes.
• Transfer this mix to a presprayed 9X13 inch baking dish.
• Sprinkle the parmesan over the top.
• Bake at 350F for 60-90 minutes.
• This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.

SCHWARTIES HASH BROWNS

Steps:

• Mix all ingredients together.
• Pour into 9 x 12 baking dish.
• Bake at 350F for 60 - 90 minutes until golden brown with crispy edges.

HASH BROWNS

Steps:

• Heat rendered bacon fat in same skillet over medium heat; add potatoes, onion, and salt. Cook, stirring occasionally, until potatoes are browned and cooked through, about 12 minutes. Serve hot.

HASH BROWN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.

SCHWARTIES HASH BROWN RECIPE - (3.7/5)

Steps:

• Preheat oven to 350°F. 2 Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes. 3 Mix all but the parmesan with the potatoes. 4 Transfer this mix to a presprayed 9X13 inch baking dish. 5 Sprinkle the parmesan over the top. 6 Bake at 350F for 60-90 minutes. 7 This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.