DICED HASH BROWN POTATOES RECIPES

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HASH BROWN POTATOES RECIPE | FOOD NETWORK



Hash Brown Potatoes Recipe | Food Network image

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993

Provided by Food Network

Categories     side-dish

Total Time 1 hours 2 minutes

Prep Time 12 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 teaspoon ground black pepper
5 medium baking potatoes, like russets (about 4 pounds), scrubbed
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 cup diced yellow onions
2 teaspoons minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1 tablespoon dried leaf oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

Steps:

  • Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
  • Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
  • Remove from the pan and serve hot.
  • Combine all ingredients thoroughly and store in an airtight jar or container.

HASH BROWN BREAKFAST CASSEROLE RECIPE - BETTYCROCKER.COM



Hash Brown Breakfast Casserole Recipe - BettyCrocker.com image

Looking for a tasty breakfast! Then try this casserole that’s made with sausage, potatoes and Original Bisquick® mix!

Provided by Betty Crocker Kitchens

Total Time 9 hours 30 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 11

1 lb bulk spicy pork sausage
1 small onion, chopped (1/4 cup)
2 1/2 cups frozen diced hash brown potatoes
5 eggs
1 3/4 cups milk
1 cup Original Bisquick™ mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded sharp Cheddar cheese (8 oz)
Picante sauce or green hot sauce, if desired
Sour cream, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
  • In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
  • Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

Nutrition Facts : Calories 451 , CarbohydrateContent 22 g, FatContent 2 , FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 895 mg

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