CHEESE-STUFFED HASH BROWNS
What's better than hash browns? Hash browns stuffed with oozing melted Cheddar cheese.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- In large bowl, mix potatoes, onions, salt and pepper. Coat 10-inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 1/2 cups of the potato mixture evenly over bottom of skillet; press down with back of broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.
- Cook over medium heat 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heatproof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.
Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 1 g, TransFat 0 g
STUFFED HASH BROWNS
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.
Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
STUFFED HASH BROWNS
Steps:
- Preheat the oven to 225 degrees F.
- Butcher pork into two equal portions.
- Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
- Cover in foil and roast 8 hours or up to overnight.
- Use spatulas to pull pork and prepare for the grill.
- Heat a cast-iron griddle to 400 to 450 degrees F.
- Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
- Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
- Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
- When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
- Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.
STUFFED HASH BROWNS RECIPE - (4.4/5)
Provided by Addylicious
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Over medium high heat, ladle some of the butter into a large oven safe skillet spread half of the hash browns into the pan. Put sour cream, chives, cheese, onions, salt and pepper on hash browns, top with remaining hash browns; cook 3 to 4 minutes on medium high heat until bottom is golden brown. Ladle more melted butter onto hash browns and flip. Cook until desired crispness is reached. Finish in oven for 10 minutes.
STUFFED HASH BROWN
Ready, Set, Cook! Special Edition Contest Entry: This delicious recipe came to me one morning when I was make breakfast for my wife and children. It's all my favorite ingredients folded in a crispy hash brown, kind of like an omelet.
Provided by doconfood
Categories Breakfast
Time 40m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350.
- Heat 15 inch cast iron skillet with 1/3 cup of olive oil.
- Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side.
- In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin.
- Once hash browns are browned on both sides season with salt and pepper and turn heat down to low.
- In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns.
- Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs.
- Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .
CHEESY HASH BROWNS
Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 398 calories, Fat 24g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 782mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein.
HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS
I accidentally came up with this recipe when one of my vegetarian friends showed up to my all meat BBQ. Ever since then it has been a hit at every party and the most requested appetizer! If you double the recipe it can make about 100 stuffed mushrooms. Best served warm!
Provided by Mumbi M
Categories Stuffed Mushrooms
Time 55m
Yield 40
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Clean mushrooms and brush with olive oil.
- Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
- Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
- Bake in the preheated oven for 25 minutes.
- Remove from the oven and immediately sprinkle remaining Cheddar over top.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 2.2 g, Cholesterol 2.7 mg, Fat 2.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 52.9 mg, Sugar 0.3 g
CHEESE-STUFFED HASH BROWNS RECIPE BY TASTY
These hash browns are inspired by the classics from McDonald's, but with a twist-they're stuffed with melty cheese! They are fun to whip up and serve to a crowd, but are also easy to freeze and reheat in the oven for breakfast on the go!
Provided by Tasty
Categories Breakfast
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).
- In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.
- Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.
- Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.
- Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2-3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.
- Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.
- Enjoy!
Nutrition Facts : Calories 295 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 14 grams, Protein 6 grams, Sugar 0 grams
CHEESY HASH BROWNS
Great for a breakfast or dinner side.
Provided by terra
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
- Bake in the preheated oven until the casserole is bubbling, about 1 hour.
Nutrition Facts : Calories 876.3 calories, Carbohydrate 57.7 g, Cholesterol 150.7 mg, Fat 75.7 g, Fiber 4 g, Protein 24.2 g, SaturatedFat 42.7 g, Sodium 1103.9 mg, Sugar 2.8 g
STUFFED HASH BROWN POCKETS RECIPE BY TASTY
Here's what you need: russet potato, salt, all-purpose flour, shredded parmesan cheese, onion powder, garlic powder, black pepper, medium white onion, yellow bell pepper, red bell pepper, green bell pepper, garlic, ground sausage, paprika, cayenne pepper, black pepper, dried thyme, salt, olive oil, fresh spinach, large eggs, bacon, pepper, salt, shredded cheddar cheese, oil
Provided by Pierce Abernathy
Categories Breakfast
Yield 8 servings
Number Of Ingredients 26
Steps:
- Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
- Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
- Add the peppers and cook until slightly tender, about 6 minutes.
- Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
- Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
- Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
- Add the eggs and scramble until cooked, about 3 minutes.
- Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
- Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
- Using the large holes on a cheese grater, shred the potatoes into a large bowl.
- Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
- Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
- On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
- Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
- Freeze for at least 2 hours.
- In a large pot, heat oil until it reaches 380˚F (195˚C).
- Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
- Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
- Enjoy!
HASH BROWN CRUSTED STUFFED CHICKEN BREASTS #5FIX
5-Ingredient Fix Contest Entry. This elegant and flavorful chicken dish will delight any chicken connoisseur when they taste the perfectly seasoned chicken breasts, stuffed with healthy, cheesy, garlic seasoned broccoli, bell peppers and carrots. The Simply Potatoes® Shredded Hash Browns, mixed with more cheese, encase and insulate the chicken perfectly while baking, resulting in a moist and juicy chicken breast every time. It's the perfect 3-course meal in an all-in-one package that's both impressive and delicious!
Provided by Sandi Sheppard
Categories One Dish Meal
Time 1h3m
Yield 4 chicken breasts, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
- Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
- Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
- Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
- In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
- Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.
Nutrition Facts : Calories 397.2, Fat 22.1, SaturatedFat 12.6, Cholesterol 134.8, Sodium 513.4, Carbohydrate 8.1, Fiber 2.2, Sugar 0.3, Protein 40.9
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