Baked Potato Hash Browns Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

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.

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.

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.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
• Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
• Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

Steps:

• Place patties in a greased 13x9-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. , Bake, uncovered, at 350° for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.

Steps:

• Add hot water, butter, potato toppers, salt, hashbrowns, bacon bits, and sour cream in a 10 inch nonstick skillet.
• Bring to a boil and stir for 2-4 minute.
• Stop stirring when most of the liquid is gone and allow to cook, unstirred for approx 4 min until all liquid is gone and bottom is golden brown.
• cut into 4 pieces and flip with a spatula.
• Allow to cook for another 2 min until bottom is browned.
• Remove from heat and top with cheese.
• When cheese is melted, serve and enjoy!