Cheesefonduehashbrowns Recipes

Steps:

• Preheat the oven to 375 degrees F. Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.

Steps:

• Preheat oven to 375°F.
• Spray a 9 x 13 dish with oil.
• Set aside 1 cup of shredded cheese.
• In a large bowl, mix all ingredients and put into baking dish.
• Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust.
• Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.

Steps:

• Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
• Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

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.

Steps:

• Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
• Bake until casserole is bubbling and topping has browned, about 1 hour.

Steps:

• Heat oven to 350°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.
• Tip: *An 11x7-inch rectangular or 8-inch square baking dish can be used.

Steps:

• Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes.

Steps:

• Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt-n-pep.
• Place mix in a 3 quart casserole dish.
• In a med. saucepan over med. heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mix over the top of the casserole.
• Back covered in preheated oven for 40 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, add the butter and the potatoes. Season with a pinch of paprika and salt and pepper, to taste.
• Cook, stirring from time to time, until they become tender but crispy, about 10 minutes. Add the onions and the wine. Season again with salt and pepper and increase the heat. The potatoes should eventually start to brown. Add more butter, if desired.
• Cook for 5-8 minutes, stirring from time to time, so the potatoes brown on all sides.
• Put the cheese in the middle of the skillet on top of everything and put the pan in the center of the oven. Bake until the cheese melts, about 8-10 minutes. The potatoes should be tender when pierced with the tip of a knife.
• Remove from the oven and season again with salt, if neccesary. Move to a serving platter and serve immediately. Enjoy!