Recipes for "hash browns"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan; add hash brown potatoes and arrange in an even layer.

Place sausage and onion in a large skillet over medium heat. Cook and stir until the sausage is browned and crumbled, about 10 minutes; drain.

Meanwhile, whisk eggs, milk, onion powder, garlic powder, salt, and pepper together in a large bowl until well combined.

Pour over the potatoes and sprinkle with 1/2 of the Cheddar cheese.

Add sausage mixture on top and sprinkle with remaining Cheddar. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove foil; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.

Let stand for 5 minutes before serving.

Peel the potatoes and grate them with a box grater on the large holes.

Add the grated potatoes to a bowl with cold water. Rinse the potatoes a few times until the water is mostly clean. Drain off as much water as possible from the potatoes.

Alternatively, you can rinse the potatoes in a colander, but some potatoes might slip through the colander holes!

Simply Recipes / Nick Evans

Remove the potatoes from the bowl and spread them out over a few paper towels and dry them well.

Simply Recipes / Nick Evans

Then add grated potatoes to a large bowl and season with paprika, garlic powder, salt, and pepper. Stir with a spoon to season evenly.

Simply Recipes / Nick Evans

Spray an air fryer basket with nonstick spray.

Spread out the hash browns in the basket of an air fryer in an even layer. Then spritz the hash browns with a little nonstick spray. It’s okay if they overlap or stack up some.

Close the air fryer basket and air fry the hash browns for 8 minutes at 350˚F.

Simply Recipes / Nick Evans

Open the air fryer basket and stir the potatoes gently using a wooden spoon so they cook evenly. If there are any clumps of potatoes, try to break them up. The potatoes might start to take on some color on the edges, which is good!

Close the basket again and then air fry them a second time for 6 to 8 minutes until they are very crispy.

Simply Recipes / Nick Evans

Divide hash browns between plates and serve with eggs and sprinkled with fresh chives or parsley.

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Simply Recipes / Nick Evans

Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.

Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.

Cook on Low for 8 hours or High for 6 hours.

Gather all ingredients.

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.

Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.

Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Serve hot and enjoy!

Gather all ingredients.

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 nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.

Enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart glass baking dish with nonstick cooking spray.

Combine hash browns, condensed soup, Cheddar cheese, sour cream, onion, and melted butter for casserole in a large bowl; mix well.

Spread into the prepared baking dish.

Stir together corn flakes and melted butter for topping in a small bowl.

Spread evenly over hash brown mixture.

Bake in the preheated oven until tender and golden brown, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Mix together hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl until well combined; season with salt and black pepper. Transfer mixture to a 9x13-inch baking dish and sprinkle the top with cornflake crumbs.

Bake in the preheated oven until casserole is bubbling, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Mix together hash brown potatoes, oil, and black pepper in a large bowl until well combined; press into the bottom of the prepared baking dish and set aside.

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.

Stir water and gravy mix into beef; bring to a boil. Reduce heat, cover the skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto hash brown crust.

Bake in the preheated oven for 15 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and continue baking until cheese is lightly browned, about 5 more minutes.

In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.

The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

Preheat oven to 350 degrees F (175 degrees C).

In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.

Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.

Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

Melt butter in a nonstick skillet over medium-high heat. Add sweet potatoes and onion; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.

Stir in brown sugar, garlic powder, and chipotle chile powder; cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Flip; cook until browned on other side.

Gather all ingredients.

Whisk butter and oil together in a small bowl. Reserve 2 teaspoons of butter mixture for later. Heat remaining butter mixture on 1 side of a large nonstick skillet over medium-high heat.

Place hash browns on buttered side of skillet in a round shape about 5 inches wide. Cook, undisturbed, until browned and crisp around edges, about 5 minutes.

Flip hash browns, and cook, undisturbed, until other side is browned and crispy, 4 to 5 more minutes.

Meanwhile, add reserved butter mixture to other side of skillet; add onion. Cook, stirring often, for 2 minutes. Add ham to onion, and cook 2 minutes.

Add onions and ham to top of cooked hash browns. Top with cheese slice; turn off heat.

Let stand until cheese is melted; serve immediately.

Preheat the oven to 400 degrees F (200 degrees C). Spray a large nonstick baking sheet with cooking spray or line your baking sheet with parchment paper.

Dump hash browns into a large bowl. Whisk together eggs, salt, pepper, and garlic powder. Pour egg mixture over the potatoes and stir gently to combine as best you can. Stir in shredded Cheddar cheese until evenly distributed.

Pour melted butter all over the hash browns and stir gently to coat - if the hash browns are still frozen, the butter will chill and set quickly. Spread the hash brown mixture evenly and thinly on the baking sheet.

Bake in the preheated oven until hash browns are browned and crispy all the way around and cheese is melted, about 40 minutes.

Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.

Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.

Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.

Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.

When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.

Remove hash browns from the oven. Scoop veggie mixture on top.

Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.

Return to the oven and bake until eggs are just set, 10 to 12 minutes.

Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.

Slide a spatula around the edges and slice into 8 pieces. Serve hot.

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate; drain and discard most of the grease from the skillet. Add hash browns and cook until golden brown, 5 to 7 minutes.

Beat eggs, milk, salt, and pepper together in a bowl.

Arrange crescent rolls on the bottom of a 9x13-inch baking dish. Layer with sausage and hash brown potatoes. Pour egg mixture over top and sprinkle with pepper Jack cheese.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Remove from the oven and let set before serving, about 10 minutes.

Peel the potatoes and grate them using the large holes of a box grater.

Simply Recipes / Elise Bauer

Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer (or an orange or lemon press), using it like you would a garlic press but without forcing the potatoes through it completely. You just want to press out the excess moisture.

Work in batches and only fill the ricer half-way with the raw grated potatoes.

If you don't have a ricer, wrap the raw grated potatoes in a clean tea towel and squeeze it until you have squeezed out as much moisture as you can. Work in batches to make it more manageable. Note that the potatoes can sometimes stain a cloth towel, so use one that you don't mind showing a bit of wear.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil heats up to the point of shimmering but not smoking, add the grated potatoes, spreading them out evenly along the bottom of the pan. The potatoes should not be too thick in any one place—about 1/4 to a 1/2-inch thick.

Sprinkle some salt and pepper on the potatoes.

Simply Recipes / Elise Bauer

After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown, they are ready to flip.

Use a large metal spatula (or two spatulas) to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip.

Continue to cook until they are golden brown on the bottom.

Simply Recipes / Elise Bauer

Use a metal spatula to cut into quarters and serve.

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Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne