EASY HASH BROWN RECIPE RECIPES

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CHEESY HASH BROWN CASSEROLE RECIPE BY CARLTON JARED LOCKETT



Cheesy Hash Brown Casserole Recipe by Carlton Jared Lockett image

Not only is this hash brown casserole great at brunch, it’s also perfect for a burger bash. It’s baked to gooey perfection, and it doesn't require you to stand over a hot frying pan. In fact, you can prepare it the night before your gathering and place it in your fridge overnight. Before your guests arrive, pull out the casserole and let it come to room temperature. Once it’s not cold to the touch, place it in the oven, bake, serve, and enjoy.

Provided by THEDAILYMEAL.COM

Total Time 49 minutes59S

Prep Time 9 minutes59S

Cook Time 39 minutes59S

Yield 8

Number Of Ingredients 8

6 tablespoon unsalted butter, melted
2 teaspoon kosher salt
1 teaspoon ground black pepper
1 large onion, finely chopped (white or yellow onion works)
10 ounce cream of chicken condensed soup, such as campbell's
8 ounce freshly grated colby jack cheese
8 ounce freshly grated cheddar cheese
1 pound frozen shredded hash browns (thawed)

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Spray a 3-quart casserole dish with cooking spray.
  • In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup, and cheese.
  • Gently toss the hash browns until they're all coated with the mixture.
  • Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through.
  • To get a nice crust on top, place the casserole under a broiler for 5 minutes — watch it carefully.

Nutrition Facts : ServingSize 1 serving, Calories 497 calories, SugarContent 2 g, FatContent 39 g, CarbohydrateContent 22 g, CholesterolContent 82 mg, FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 19 g, SodiumContent 933 mg, TransFatContent 0.7 g

CORNED BEEF HASH BROWN CASSEROLE RECIPE | FOOD NETWO…



Corned Beef Hash Brown Casserole Recipe | Food Netwo… image

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, plus more for greasing the baking dish
6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
8 large eggs
1 1/2 cups whole milk
3/4 teaspoon dry mustard
4 dashes hot sauce, or to taste
1 1/2 cups shredded Cheddar

Steps:

  • Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
  • Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
  • Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
  • Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

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  • In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
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CHEESY HASH BROWN CASSEROLE RECIPE BY CARLTON JARED LOCKETT
Not only is this hash brown casserole great at brunch, it’s also perfect for a burger bash. It’s baked to gooey perfection, and it doesn't require you to stand over a hot frying pan. In fact, you can prepare it the night before your gathering and place it in your fridge overnight. Before your guests arrive, pull out the casserole and let it come to room temperature. Once it’s not cold to the touch, place it in the oven, bake, serve, and enjoy.
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Total Time 49 minutes59S
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  • To get a nice crust on top, place the casserole under a broiler for 5 minutes — watch it carefully.
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CORNED BEEF HASH BROWN CASSEROLE RECIPE | FOOD NETWORK ...
Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
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Reviews 4.5
Total Time 1 hours 55 minutes
Category main-dish
  • Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.
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Reviews 4.6
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Calories 286 calories per serving
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