LOADED HASH BROWN POTATO CASSEROLE
Loaded baked potato in a casserole dish but made easier using hash browns!
Provided by Noonie Finch Hodges
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 17.2 g, Cholesterol 82.5 mg, Fat 37.2 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 21 g, Sodium 455.9 mg, Sugar 0.1 g
COPYCAT LOADED HASH BROWNS
Replicate your favorite breakfast entrees with Copycat Loaded Hash Browns from My Food and Family. Top these with chunky salsa, OSCAR MAYER Ham and VELVEETA Cheese and you have yourself some delicious loaded hash browns.
Provided by My Food and Family
Categories Fall 2019
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
- Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
- Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
- Bake 10 min. or until toppings are heated through and cheese is melted.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 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.
WAFFLED AND LOADED HASH BROWNS
Cook shredded potatoes in a waffle iron for crispy hash browns that get topped with sour cream, Cheddar and more.
Provided by Food Network Kitchen
Time 1h
Yield about 6 servings
Number Of Ingredients 5
Steps:
- Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F.
- Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve.
- Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
- Lightly brush the top and bottom of the waffle iron with melted butter. Put a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno.
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
LOADED HASH BROWNS
Make and share this Loaded Hash Browns recipe from Food.com.
Provided by Donnas Days
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
- Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other.
- Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.
Nutrition Facts : Calories 464.9, Fat 35.1, SaturatedFat 14.5, Cholesterol 68.3, Sodium 657, Carbohydrate 21.4, Fiber 2.8, Sugar 1.3, Protein 16.1
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