BAKED HASH BROWN POTATOES RECIPES

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BAKED EGGS IN HASH BROWN CUPS RECIPE | REE DRUMMOND | FOOD ...



Baked Eggs in Hash Brown Cups Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 50 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 4

6 to 8 medium russet potatoes
Salt and ground pepper
Nonstick cooking spray
24 large eggs

Steps:

  • Preheat the oven to 400 degrees F. 
  • Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
  • Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
  • Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Nutrition Facts : Calories 243 calorie, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 372 milligrams, SodiumContent 313 milligrams, CarbohydrateContent 23 grams, FiberContent 2.5 grams, ProteinContent 15 grams, SugarContent 2 grams

BAKED POTATOES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Baked Potatoes Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

4 small russet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoons kosher or sea salt, plus for seasoning
Freshly ground black pepper
1 bunch chives (about 1-ounce)
1/2 cup sour cream
4 tablespoons unsalted butter
2 slices bacon, cooked crispy, and crumbled, optional garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.
  • Meanwhile, bring a small pot of water to a boil and salt it generously. Fill a medium bowl with ice water. Put the chives in the boiling water and cook until bright green, about 30 seconds. Immediately, plunge into the ice water to set the color. Squeeze all the water out of the chives and give them a rough chop. Put into a blender with the sour cream. Pulse until you have a smooth green sauce and season with salt and pepper, to taste. Chill until ready to serve. (Or, thinly slice the chives and stir into the sour cream, season with salt and pepper, to taste.)
  • Cut the potatoes lengthwise and then across. Pinch and press the sides to open the potatoes. Divide the butter among the potatoes and serve with the sour cream. Garnish with crumbled bacon if desired.

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