Makeover Au Gratin Hash Browns Recipes

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:

• 1. Thaw Potatoes
• 2. In a large mixing bowl, add Thawed Potatoes, add salt, pepper, onion, and cheese. Mix together
• 3. Melt butter, add sour cream and soup. It will make a nice creamy mix.
• 4. Pour cream mix over potatoe mixture. Mix well. I find that it is much easier to mix using my hands than using a big spoon.
• 5. Put in a 3-quart buttered casserole dish
• 6. Bake at 350 degrees for 45 minutes

Steps:

• 1. In a large bowl, combine the hash browns, cream, 1-1/4 cups of the cheddar, the onions, salt and pepper. Mix well.
• 2. Lightly spray four 1-cup ramekins with nonstick cooking spray. Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese.
• 3. Bake in a preheated 350-degree oven until bubbly and golden brown and the potatoes are cooked, about 35-45 minutes.
• 4. NOTE: If you prefer, prepare these in a 11x7-inch baking dish. Just increase the baking time by about 12 minutes.

Steps:

• In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. , Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 55-60 minutes or until the potatoes are tender.

Steps:

• In a bowl, combine the first two ingredients. In another bowl, whisk together the soup mix and water; mix well. Add the sour cream, butter and onion. Stir soup mixture into the potato mixture. Place in a greased 12-oz. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges.

Steps:

• Oven@ 350.
• In a large bowl combine first 5 ingredients.
• Stir in potatoes and cheese.
• Transfer to a greased casserole dish.
• Sprinkle Durkee French Fried Onions over top of casserole.
• Bake for 1 hour.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the hash browns, cheese, onion, salt, pepper and chopped chilies.
• In another bowl, combine the sour cream, soup and 1/4 cup of the butter.
• Pour over potato mixture and mix gently to combine.
• Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top.
• Bake, uncovered, for 45-55 minutes or until heated through.

Steps:

• Combine hash brown patty, milk, margarine, onion, salt, and pepper in 1-quart microwave-safe casserole. Cover with casserole lid.
• microwave (high) 4-5 minutes or until potatoes are partially thawed, stirring once. Stir in Parmesan cheese.
• Microwave (high) 4-5 minutes or until hot and bubbly, stirring once. Sprinkle with parsley and paprika.

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 1 to 2 min. or until onions are crisp-tender.
• Stir in potatoes; cover. Simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally.
• Add sour cream, Neufchatel and 1/4 cup cheddar; stir until cheddar is melted and mixture is well blended. Top with remaining cheddar; cover. Cook 5 min. or until melted.

Steps:

• Spread potatoes evenly into greased 9" x 13" baking pan.
• Layer diced onion over potatoes.
• In a saucepan heat half-and-half, margarine and cheese.
• Cook until melted.
• Stir in cottage cheese.
• Pour sauce over potatoes.
• Let stand at least 1 hour or overnight.
• Bake at 350 degrees for 1 to 1 1/2 hours.

Steps:

• In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through.