Sicilian Potato Bake Hash Browns Mozzarella Recipes

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HASH BROWN POTATO BAKE



Hash Brown Potato Bake image

"Make it ahead" are the magic words that let you get a jumpstart on meals. Add this potato bake to your favorite make-ahead recipes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 8

1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 container (8 ounces) sour cream
1/2 cup milk
1/4 teaspoon pepper
1 bag (30 ounces) frozen shredded hash brown potatoes, partially thawed
8 medium green onions, sliced (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Heat oven to 350°F. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
  • In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.
  • Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Nutrition Facts : Calories 325, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1060 mg

CHEESY HASH BROWN BAKE



Cheesy Hash Brown Bake image

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

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups sour cream
2 cups shredded cheddar cheese, divided
1 cup grated Parmesan cheese

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.

SIMPLY POTATOES® CHEESY HASH BROWNS



Simply Potatoes® Cheesy Hash Browns image

Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish. You can't go wrong with this recipe!

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 1h

Yield 8

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 (10.75 ounce) can cream of chicken soup
2 cups Crystal Farms® Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
  • In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Nutrition Facts : Calories 349 calories, Carbohydrate 23.7 g, Cholesterol 65.4 mg, Fat 24.4 g, Fiber 2 g, Protein 9 g, SaturatedFat 14.9 g, Sodium 588.7 mg, Sugar 1 g

BAKED POTATO HASH BROWNS



Baked Potato Hash Browns image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds russet potatoes
1 cup bacon lardoons
1 medium shallot, sliced
1 egg white
4 green onions, roughly chopped
2 sprigs thyme, leaves picked
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley

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.

SICILIAN POTATO BAKE (HASH BROWNS & MOZZARELLA)



Sicilian Potato Bake (Hash Browns & Mozzarella) image

How to make Sicilian Potato Bake (Hash Browns & Mozzarella)

Provided by Abby Johnson @abbers

Categories     Other Breakfast

Number Of Ingredients 19

24 ounce(s) hashed brown potatoes, divided
1 teaspoon(s) mace, ground
1 teaspoon(s) nutmeg, ground
1 tablespoon(s) pepper, freshly ground white
2 tablespoon(s) pepper, ground
1 tablespoon(s) allspice, ground
1 tablespoon(s) bay leaf , crushed
1 tablespoon(s) salt
1 teaspoon(s) cinnamon, ground
1 tablespoon(s) cloves, ground
- BEAU MONDE INGREDIENTS
1/2 cup(s) lowfat milk
1 teaspoon(s) oregano
1/4 teaspoon(s) pepper
1.5 teaspoon(s) beau monde seasoning
8 ounce(s) shredded mozzarella cheese, divided
2 - thinly sliced tomatoes, divided
1 small thinly sliced onion, divided
1 teaspoon(s) celery seed

Steps:

  • Prepare Beau Monde seasoning: In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place.
  • Prepare a shallow 6 cup casserole with a little margarine or spray oil.
  • Layering in order listed, place first 7 ingredients in casserole; use half the amounts for the first 4 ingredients (those marked \"divided\").
  • Then layer the remaining amounts of the first 4.
  • Pour milk over top.
  • Cover with foil, but loosely, so steam can escape.
  • Bake 425 degrees for 25 minutes.
  • Remove foil.
  • Bake 5 more minutes.
  • Remove and let stand a minute or two before cutting.

SICILIAN POTATO BAKE



Sicilian Potato Bake image

I got this recipe out of cookbook that Dreamer sent me as a gift during a regional swap. I like it because it's easy to make and my kids like it!The cookbook is called Our Favorite Recipes by St. Theresa School in Maple Ridge, British Columbia the person who submitted the recipe is Pat Sacco

Provided by bmxmama

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (24 ounce) package hash brown potatoes
2 tomatoes, sliced
8 slices mozzarella cheese (I admit, I used more)
1 1/2 teaspoons seasoning salt (I used a self made mix of garlic granules & salt)
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup milk or 1/2 cup cream
1 large onion, sliced thinly

Steps:

  • Layer 1/2 of potatoes, onions, tomatoes, cheese salt and spices in a shallow baking dish.
  • Repeat, ending with tomato and cheese slices alternately placed across the top.
  • Pour on milk.
  • Cover loosely with foil.
  • Bake at 425 for 25 minutes.
  • Remove foil and bake a further 5 minutes.

Nutrition Facts : Calories 675.1, Fat 35.7, SaturatedFat 10.8, Cholesterol 49.9, Sodium 967.9, Carbohydrate 69.3, Fiber 6.9, Sugar 6.4, Protein 19.9

MEXICAN HASHBROWN POTATO CASSEROLE



Mexican Hashbrown Potato Casserole image

This is the first recipe of my own that I've shared with anybody. This is a great, easy casserole that uses up that partial bag of frozen hashbrowns in your freezer. Tastes really good and is very flexible. Any ingredient can be substituted or omitted and quantities are flexible to taste. As a vegetarian, I made it veggie...but you can easily brown ground beef or chicken and add it to the mixture before baking. I hope you enjoy it!

Provided by RayneDragon

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups frozen hash browns (cubed or shredded)
3 eggs
1 (8 ounce) can corn, drained
1 cup black beans, drained and rinsed
1/4 cup canned jalapeno, chopped into small pieces
1/4 cup green onion, chopped
1 (14 ounce) can stewed tomatoes
1 cup cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl mix together the hashbrowns and the eggs.
  • Mix in all the other ingredients and half of the cheese.
  • Spread mixture into casserole dish(es).
  • Sprinkle remaining cheese on top.
  • Bake with lid on for 45 minutes.
  • Remove lid and bake for 15 more minutes.
  • Serve with sour cream on the side and sprinkle cilantro (if you like it).

Nutrition Facts : Calories 425.5, Fat 19.9, SaturatedFat 8.5, Cholesterol 117.8, Sodium 417.5, Carbohydrate 52.2, Fiber 6.6, Sugar 6.4, Protein 14.7

SICILIAN POTATO CAKE



Sicilian potato cake image

This potato cake - torta di patate - is a staple in many a trattoria and it's delicious eaten warm

Provided by Ursula Ferrigno

Categories     Buffet, Lunch, Main course, Supper

Time 2h

Yield Cuts into 12 slices

Number Of Ingredients 13

1.3kg floury potato , such as King Edward or Maris Piper
175g pancetta , diced
250ml milk
100g unsalted butter
4 eggs , beaten
2 garlic cloves , crushed
200g parmesan , freshly grated
6slices Italian salami , chopped
85g provolone or caciocavallo cheese , diced
140g mozzarella , diced
handful flatleaf parsley , chopped
50g fresh white breadcrumb
handful fresh thyme leaves

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Boil the potatoes whole, in their skins, in gently simmering water until tender - about 30-40 mins depending on size. Meanwhile, fry the pancetta cubes until golden.
  • Drain the potatoes and set aside. Put the milk and most of the butter in the potato pan to warm. Peel the potatoes, cut into big chunks, then tip back into the pan with the milk. Mash them (as long as you've used a floury potato you will get a light and fluffy mash by using an electric hand whisk, or a masher). Mix in the pancetta, eggs, garlic and all of the other ingredients except the breadcrumbs and thyme.
  • Use the remaining butter to butter the bottom and sides of a 23cm springform tin. Coat the inside of the tin with about ¾ of the breadcrumbs and fill with the potato mixture. Smooth down the surface and sprinkle with the remaining breadcrumbs, pressing them gently into the potato.
  • Bake for about 1hr 10 mins until the potato cake is set, with a slight wobble in the middle. Let it rest for 5 mins then loosen from the sides with a knife before releasing the tin. Slide onto a plate and sprinkle with the thyme leaves. Serve hot or warm. Can be prepared up to the end of step 3 the night before and kept covered in the fridge.

Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.86 milligram of sodium

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