Glorified Hash Browns Recipes

Steps:

• In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated., Spoon into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheddar cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring it to a simmer over medium heat, cover partially, and cook until the potatoes are tender enough to stick a fork into but still on the firm side of done, about 20 minutes. Drain the potatoes and let cool. (You can boil the potatoes up to a day ahead of time and keep them in the refrigerator if you like.)
• While the potatoes are cooking, clarify the butter: Heat the butter in a small skillet over medium heat until it foams and starts to turn dark blond on top, 3 to 5 minutes. Remove from the heat and let the butter sit for a few minutes. Then tilt the skillet toward you and gently spoon off and discard the layer of foam. Pour the clear golden butter into a bowl, discarding the dark dregs at the bottom of the skillet.
• Coarsely grate the potatoes, skins and all, onto a baking sheet, making sure to keep them loose and not to pack them down. Combine 1/2 teaspoon salt and the black pepper in a small bowl.
• Heat a 10-inch cast-iron skillet over medium-high heat, and add half of the clarified butter. Add a third of the potatoes in an even layer, keeping them loose. Top with half of the onions and season with some of the salt and pepper mixture. Add another third of the potatoes and the rest of the onions, and season again with salt and pepper. Add the remaining potatoes, season again, and then reduce the heat to medium and cook the potato cake until the bottom turns dark amber brown, about 15 minutes. (Peek on the sides: If it's browning too quickly, turn the heat down to medium-low.)
• Put a large plate upside down over the skillet, and using two thick oven mitts, grab the sides of the skillet and turn it upside down, releasing the hash-brown cake onto the plate. Put the empty skillet back on the burner and add all but 1 tablespoon of the remaining clarified butter. Slide the potato cake back into the skillet. Cook until the underside turns dark amber brown, 10 to 15 minutes.
• While the potato cake is cooking, fry the peppers: Heat a large saute pan over medium heat and add the remaining tablespoon of the clarified butter. Add the peppers and 1/4 teaspoon salt, and cook, flipping them often, until they blister and feel tender throughout, about 10 minutes.
• To serve, lay the large plate upside down over the skillet, and using oven mitts, invert as before. (If the first side was prettier, invert the cake again onto another serving plate.) Top with a jumble of fried peppers. Cut into wedges and serve immediately.

Steps:

• Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
• Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
• Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

Steps:

• In a Microwave safe bowl combine the soup and cream cheese.
• Cover and cook on high for 3 to 4 minutes or until cream cheese is melted,stirring occasionally.
• Add the potatoes and stir until coated.
• Spoon into a greased 13*9*2 baking dish.
• Bake uncovered at 350 for 35 to 40 minutes or until the potatoes are tender.
• Sprinkle with cheddar cheese.
• Bake 3 to 5 minutes or until cheese is melted.

Steps:

• In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.
• Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.

Steps:

• Mix sour cream and soup together in a large bowl.
• Add cheese, onion, salt and pepper.
• Fold in hash browns and mix thouroughly.
• Cook at 350 degrees for 50 minutes.