Weekend Baked Hash Browns Recipes

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ZESTY BAKED HASH BROWN RECIPE



Zesty Baked Hash Brown Recipe image

Zesty Baked Hash Browns - Our easy oven baked hash brown recipe makes thin and crispy shredded potato hash browns that are marvelous for breakfast or as side dish with minimal effort!

Provided by Sommer Collier

Categories     Breakfast

Time 50m

Number Of Ingredients 8

30 ounces frozen shredded hash brown potatoes (thawed)
1/2 cup Land O Lakes® Unsalted Butter
2 large eggs
1 cup shredded cheddar cheese
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon garlic powder

Steps:

  • Preheat the oven to 400 degrees F and line a large rimmed half sheet baking pan with parchment paper.
  • Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.
  • Spread the potato mixture evenly over the baking sheet. Place in the oven and bake for approximately 40 minutes. Cut into squares and serve warm.

Nutrition Facts : ServingSize 1 g, Calories 176 kcal, Carbohydrate 13 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g

OVEN BAKED HASH BROWNS HOMEMADE



Oven Baked Hash Browns Homemade image

Make and share this Oven Baked Hash Browns Homemade recipe from Food.com.

Provided by MsSally

Categories     Potato

Time 27m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups potatoes (peeled and diced in 1/2 in cubes)
2 tablespoons water
1 teaspoon olive oil
1 teaspoon Mrs. Dash seasoning mix
salt and pepper

Steps:

  • Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
  • Add olive oil and seasoning to potatoes.
  • Place on greased pan. Bake at 400 for 20 to 25 minutes.
  • Serve.

Nutrition Facts : Calories 135.4, Fat 2.4, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 26.2, Fiber 3.3, Sugar 1.2, Protein 3

WEEKEND BAKED HASH BROWNS



Weekend Baked Hash Browns image

Are you looking for a great Thanksgiving or Christmas morning meal? This awesome-tasting one-dish breakfast can be made in advance and refrigerated until needed. It uses Simply Potatoes® brand hash browns. They are refrigerated, not frozen, and come in a green bag.

Provided by Debs Recipes

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 lb bacon
2 tablespoons vegetable oil
1 (20 ounce) package simply potatoes brand shredded hash browns
2 cups grated cheddar cheese
10 large eggs, lightly beaten
1/2 cup milk
1/3 cup chopped green onion
1 teaspoon salt
1/2 teaspoon pepper
8 -12 drops hot pepper sauce

Steps:

  • Cut bacon into 1/2" pieces; fry in large skillet until crisp; remove and drain on absorbent paper; discard all but a very small amount of bacon fat from skillet.
  • Add vegetable oil to lightly cover bottom of skillet; heat to medium-high; add hash browns and fry (spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes) until brown.
  • Remove hash browns from skillet, spreading them into a 9x13 baking dish that has been lightly sprayed with no-stick cooking spray; spread half the bacon and half the cheese over the hash browns.
  • Beat eggs, milk, onions, salt, pepper, and hot pepper sauce together then pour over the hash browns, bacon, and cheese; press the bacon and cheese evenly down into the hash browns and egg mixture with the edge of a spoon or clean fingertips; top with remaining bacon and cheese.
  • Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12-15 minutes.
  • NOTE: I often use Simply Potatoes® "Southwest Style Hash Browns" for a spicier breakfast casserole.

Nutrition Facts : Calories 419.2, Fat 31.6, SaturatedFat 10.9, Cholesterol 195.5, Sodium 781.3, Carbohydrate 18.2, Fiber 1.6, Sugar 1, Protein 15

WEEKEND BREAKFAST BAKE



Weekend Breakfast Bake image

"My family really enjoys this breakfast casserole on weekends or holidays. It's so quick to prepare and very filling," shares Melissa Ball of Pearisburg, Virginia. Great for those on a low-carb diet, too!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1 pound bulk pork sausage
1/3 cup chopped onion
4 cups shredded Monterey Jack or cheddar cheese
8 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese. , Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 431 calories, Fat 35g fat (17g saturated fat), Cholesterol 284mg cholesterol, Sodium 878mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

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