HASH BROWN BEEF PIE
Convenient frozen hash browns and shredded cheddar cheese top this hearty mixture of vegetables and ground beef. "It has just the right combination of spices," reports Mina Dyck of Boissevain, Manitoba. "Because I'm cooking for one, I like that the leftovers reheat well in the microwave."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. , Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400° for 30 minutes.
Nutrition Facts : Calories 233 calories, Fat 12g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 389mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
SHREDDED ROAST BEEF HASH
A good and easy way to use leftover roast, always a hit for a light lunch or dinner. Serve with green salad and hot rolls. Note: Other meats can be substituted, but it's the flavor of a beef roast that makes this recipe so good. My mother loves this dish with grated carrot, sometimes. I don't care for it, but you might like to try it.
Provided by Stella Mae
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the onions until they're transparent.
- Add the shredded beef and cook until the pieces start to turn crispy.
- Add the potatoes and stir constantly.
- Otherwise, they'll become gummy.
- Continue to sauté all ingredients until they are browned and crunchy.
- Add salt and pepper to taste.
CORNED BEEF HASH BROWN CASSEROLE
Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
- Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
- Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
- Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.
ROAST BEEF-POTATO HASH
The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
- Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
HASH BROWN BOMBS RECIPE BY TASTY
Here's what you need: olive oil, small yellow onion, garlic, ground beef, salt, pepper, fresh spinach, large russet potatoes, large egg, onion powder, garlic powder, shredded parmesan cheese, shredded cheddar cheese, marinara sauce, fresh parsley
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
- Sauté the onion until golden and translucent, about 5 minutes.
- Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
- Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
- Peel the potatoes and grate.
- Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
- In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
- Line a small bowl with plastic wrap.
- Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
- Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
- Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
- Chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
- Serve topped with marinara sauce and parsley.
- Enjoy!
Nutrition Facts : Calories 791 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 7 grams, Protein 47 grams, Sugar 6 grams
HASH BROWN BEEF CASSEROLE RECIPE
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 737 kcal, Carbohydrate 20 g, Cholesterol 206 mg, Fiber 1 g, Protein 48 g, SaturatedFat 23 g, Sodium 911 mg, Sugar 10 g, Fat 51 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAMY BEEF HASH BROWN BALLS #5FIX
5-Ingredient Fix Contest Entry. Tasty ground beef mixed with a soft Italian sweet cream cheese rolled in Simply Potatoes Hash Browns and baked to a golden brown. The crispiness of the potatoes is a great contrast to the creamy beef. This can be made into small meatballs as a great appetizer, or layered in a casserole dish for the main entree dish.
Provided by Jala-Peno
Categories Potato
Time 50m
Yield 20 meatballs, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place eggs into a large bowl and beat until yolk and egg white are blended.
- Add package of Simply Potatoes Shredded Hash Browns to the bowl and mix well with eggs.
- In a separate bowl, add soy sauce with the ground beef and use hands to mix together.
- Cook beef with soy sauce in a skillet on medium heat for about 5 minutes until browned. Remove from heat and drain any excess grease.
- Add package of mascarpone cheese to the beef and mix well.
- Take about a tablespoon of the hash brown mix and cup it in your fingers of one hand. Then place about 2 tablespoons of the cooked beef on top of the potatoes. Finally top with an other tablespoon of hash browns on top of the beef and form everything into a ball.
- Place the ball onto a greased baking tray and repeat with remaining ingredients forming more meatballs.
- Bake the meatballs for 25-30 minutes until golden brown.
- Serve as an appetizer.
- Another option would be to spread half the potatoes on the bottom of a greased casserole dish, followed by a layer of meat and then topped with the rest of the potatoes. Bake for 25-30 minutes until golden brown and serve as main entree dish.
SHORTCUT CORNED BEEF HASH
Categories Beef Potato Brunch Kid-Friendly Quick & Easy Spring Winter Pan-Fry Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
BEEFY HASH BROWN BAKE
A topping of french-fried onions provides a little crunch to this meaty main dish from Rochelle Boucher of Brooklyn, Wisconsin. "Since this casserole is practically a meal in itself, I simply accompany it with a fruit salad and dessert," she relates.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set., Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese., Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 682 calories, Fat 43g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein.
CRISPY HASH BROWNS
Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.
Provided by Rōze Traore
Categories brunch, dinner, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
- While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
- Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
- Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
- Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
- Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
- Garnish with chives and serve with crème fraîche.
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