Hash Browns Delight Recipes

Steps:

• Thaw hash browns.
• Combine sour cream, soup and 1/2 cup butter.
• Add salt, onion and cheese; mix well.
• Add potatoes.
• Place mixture in a 13x9-inch baking dish.
• Combine 1/4 cup melted butter and cornflakes.
• Sprinkle on top of mixture.
• Bake at 350° for 50-55 minutes, or until golden brown.

Steps:

• Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

Steps:

• Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
• Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
• To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.

Steps:

• Combine the celeriac, potato, onion, chilli flakes and chopped sage in a bowl and season well with salt and pepper. Crack in the egg and scatter over the cornflour, then use a fork to thoroughly mix everything together, so that the egg is well distributed throughout the mixture.
• Put the bacon under a hot grill to crisp up. Meanwhile, heat the butter in a non-stick frying pan over a medium-high heat until it bubbles then starts to brown and smell nutty. Add the extra sage leaves and swirl them around in the butter to infuse, then remove with a slotted spoon and place on kitchen paper for later.
• Spoon enough of the celeriac mixture to form teacup-sized patties (about 7cm) into the pan, pressing them down gently with the back of a spoon or spatula. Turn the heat down a little and fry the hash browns for 3-5 mins on each side until golden and crunchy. Place in a warm oven with the grilled bacon while you fry some eggs, if you like. Serve the hash browns with the fried eggs on top, if using, along with the bacon and crispy sage.