Simply Poblano Hash Brown Potatoes Sp5 Recipes

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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

SPICY SWEET POTATO AND FIRE ROASTED POBLANO HASH RECIPE - (4.3/5)



Spicy Sweet Potato and Fire Roasted Poblano Hash Recipe - (4.3/5) image

Provided by lorik

Number Of Ingredients 11

2 large sweet potatoes, peeled and cubed
1 poblano pepper
1 onion
4 Tbsp bacon drippings, divided*
1 Tbsp smoked olive oil**
1/4 tsp smoked paprika
1/8 tsp ancho chile powder
1/2 tsp salt
1/4 tsp black pepper
4 green onions, bias sliced
chopped fresh parsley

Steps:

  • Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler. Place charred pepper in a heat proof bowl, cover with plastic wrap and allow to sit for 30 minutes. Slice onion into 1/2 inch slabs. Heat 1 Tablespoon of bacon drippings in a cast iron, or non stick pan. Add onion slabs, turning to coat with drippings. Salt and pepper them and allow them to lightly char, remove from pan. Add 2 more Tablespoons of bacon drippings and smoked olive oil to now empty pan. Add sweet potato cubes, toss to coat. Add 1/2 tsp salt and 1/4 tsp black pepper. Peel charred skin from poblano pepper and coarsely chop. Coarsely chop charred onion. When sweet potatoes begin to take on a golden color, add poblano, onion, smoked paprika and ancho chile powder. It may be necessary to add final Tablespoon of bacon drippings to keep the pan from getting to dry. Continue to cook until potatoes have a nice golden brown crust. Taste for seasoning and garnish with green onions and parsley. *Add bacon drippings as necessary to keep the pan lubricated, you may not need all 4 Tablespoons. **If you do not have smoked olive oil just add a little more smoked paprika to taste.

SIMPLY POBLANO HASH BROWN POTATOES #SP5



Simply Poblano Hash Brown Potatoes #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This recipe has a touch of Mexico with the poblano peppers and the Oaxaca cheese, it has a little kick that the poplano peppers give it, the saute onions complements the dish with its sweetness and the melted cheese gives the creamy texture, and the bacon it's just an extra, it's my husband favorite potato dish. The poblano peppers have to be roasted before you saute them with potatoes. You will love these potatoes for breakfast with fried eggs on the side and your favorite salsa or just the with a flour tortilla and make a burrito. Tip put the peppers in a plastic bag for 5 minutes and it will be very easy to peel and clean them.

Provided by miztili

Categories     Breakfast

Time 30m

Yield 5 burritos, 4-5 serving(s)

Number Of Ingredients 7

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
3 poblano peppers, roasted and cut in strips
1 medium onion, chopped
6 slices bacon, chopped
1 cup oaxaca cheese (you can use mozzarella if you can't find Oaxaca)
5 flour tortillas
salt and pepper, to taste

Steps:

  • Roast peppers and cut into strips, chopped the onions, and shred the oaxaca cheese.
  • In a frying pan fry the bacon bits until almost done they should look crispy not burn, add the onions saute until onions are lightly brown.
  • Then add the potatoes and peppers stir constantly so potatoes wont stick and burn cook until potatoes are done depending how crispy you want the potatoes.
  • When done turn heat off and flavor with salt and pepper and add cheese and mix well so cheese wont stay just on top.
  • Pour some in a flour tortilla, put your favorite salsa on top of potatoes and make a burrito, Then is ready to eat enjoy.

POTATO STUFFED POBLANO PEPPERS #SP5



Potato Stuffed Poblano Peppers #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner

Provided by Rita Potter

Categories     Potato

Time 40m

Yield 4 peices, 4 serving(s)

Number Of Ingredients 5

1 cup Simply Potatoes® Shredded Hash Browns
2 poblano peppers
3/4 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup chorizo sausage
4 tablespoons salsa

Steps:

  • Preheat oven to 425 degrees Farnhieght.
  • Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
  • Cut the peppers in half lengthwise and clean out the seeds.
  • in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
  • Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
  • Fill the peppers with 1/2 cup of the potato mixture in each one.
  • sprinkle the remaining cheese equally over the top of the peppers.
  • After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

SOUTHWEST STYLE HASHBROWNS HALIBUT #SP5



Southwest Style Hashbrowns Halibut #SP5 image

Make and share this Southwest Style Hashbrowns Halibut #SP5 recipe from Food.com.

Provided by Tim C.

Categories     Potato

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) halibut
2 1/2 cups Simply Potatoes Southwest Style Hash Browns
1 teaspoon kosher salt
1 tablespoon chives, chopped
1/2 cup extra virgin olive oil

Steps:

  • Combine potatoes, salt, and chives together in a bowl.
  • Place 1/4 of potato mixture on each of the fish filets, packing mixture onto fish tightly and fully.
  • Heat oven to 350 degrees.
  • Heat olive oil in a large, oven proof skillet over medium high heat. Cast iron would be ideal.
  • When oil begins to shimmer, place fish filet, potato side down, into the skillet. Continue to cook potato side down until hash browns become golden brown. Place skillet in oven and continue to cook until fish is cooked though, about 12 minutes.
  • Remove from oven. Serve fish potato side up.

Nutrition Facts : Calories 393.8, Fat 29.3, SaturatedFat 4.2, Cholesterol 83.4, Sodium 697.7, Protein 31.6

SIMPLY POTATOES CHEESY HASH BROWN CASSEROLE RECIPE



Simply Potatoes Cheesy Hash Brown Casserole Recipe image

Provided by á-48530

Number Of Ingredients 9

Topping:
1 package Simply Potatoes Shredded Hash Browns
1 (10-3/4-ounce) can cream of chicken soup
2 cups Shredded Cheddar Cheese
3/4 cup sour cream
1/4 cup onion, chopped
1/4 cup butter or margarine, melted
1 1/2 cup corn flakes, coarsely chopped
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350 degrees F. Spray 2-quart glass baking dish with nonstick cooking spray. In a large bowl, combine hash browns, Cheddar cheese, sour cream, onion, and butter; mix well. Spread into prepared baking dish. In a small bowl, stir together corn flakes and butter. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

MINI HASHBROWN QUICHE #SP5



Mini Hashbrown Quiche #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Breakfast bites with bacon, egg, and cheese. Super easy and fun to eat for kids of all ages!

Provided by Susan D.

Categories     Breakfast

Time 40m

Yield 12 Mini Hashbrown Quiche, 4 serving(s)

Number Of Ingredients 5

10 ounces Simply Potatoes® Shredded Hash Browns
2 tablespoons vegetable oil
6 eggs, whisked or 6 egg substitute
4 slices cooked bacon, chopped
1 cup shredded cheese, divided

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine hash browns and vegetable oil.
  • Using a mini-cupcake pan (spray first), fill 12 mini-cups with hash brown mixture, about halfway up. Cook for 20 minutes in oven.
  • Remove from oven and add bacon and half of the cheese, enough to cover the hash browns.
  • Pour eggs into each one until it is even with the top.
  • Add other half of the cheese, then cook for 15 minutes, or until slightly brown on top.
  • Allow to cool for 5 minutes, then remove from pan and enjoy!

Nutrition Facts : Calories 304.1, Fat 24.2, SaturatedFat 8.7, Cholesterol 305.9, Sodium 564.2, Carbohydrate 3, Sugar 0.3, Protein 17.9

HASH BROWN HUEVOS RANCHEROS STACKS #SP5



Hash Brown Huevos Rancheros Stacks #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Southwest style hash brown potatoes are cooked in a waffle iron - giving them a nice brown, crisp crust. Then, they're topped with enchilada sauce, an oven poached egg, and fresh pico-de-gallo salsa. A south-of-the-border breakfast in a flash!

Provided by Donna K.

Categories     Potato

Time 40m

Yield 6 stacks, 6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can mild enchilada sauce
1 (20 ounce) bag Simply Potatoes Southwest Style Hash Browns
2 tablespoons vegetable oil
6 large eggs
1 1/2 cups pico de gallo

Steps:

  • Preheat oven to 400 degrees.
  • Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
  • Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your waffle iron.) Close the waffle iron and cook until the hash brown discs are browned and cooked through. Repeat until you have 6 hash brown discs.
  • While potatoes are cooking, break the eggs into six muffin tins that have been filled halfway with hot water. (The water is not an ingredient, just a way of cooking the eggs.) Bake for 6 minutes for eggs that have a runny yolk, longer if you desire more cooked yolks.
  • To assemble, place a hot hash brown disc on a serving plate. Top with a generous spoonful of enchilada sauce. Top with a poached egg. Sprinkle with 1.4 cup of pico-de-gallo fresh salsa.

Nutrition Facts : Calories 139.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 685.5, Carbohydrate 6.3, Fiber 1.2, Sugar 4.9, Protein 7.5

SIMPLY POTATOES CHEESY HASH BROWNS



Simply Potatoes Cheesy Hash Browns image

These cheesy hash brown potatoes made with cream of chicken soup, sour cream, and cheese are a popular church basement side dish. You can't go wrong with this recipe!

Provided by Simply Potatoes

Categories     Hash Brown Potatoes

Time 1h

Yield 8

Number Of Ingredients 9

nonstick cooking spray
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 (10.5 ounce) can condensed 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:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart glass baking dish with nonstick cooking spray.
  • Combine hash browns, condensed soup, Cheddar cheese, sour cream, onion, and melted butter for casserole in a large bowl; mix well. Spread into the prepared baking dish.
  • Stir together corn flakes and melted butter for topping in a small bowl. Spread evenly over hash brown mixture.
  • Bake in the preheated oven until tender and golden brown, about 45 minutes.

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

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