HASH BROWN BAKED 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

CREAMY HASH BROWN CASSEROLE RECIPE: HOW TO MAKE IT



Creamy Hash Brown Casserole Recipe: How to Make It image

This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 9

1 package (32 oz.) frozen cubed hash brown potatoes, thawed
1 lb. Velveeta, cubed
2 cups sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup butter, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, lightly crushed
Fresh savory, optional

Steps:

  • In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining 1/4 cup butter; sprinkle on top. Bake, covered, at 350° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 663 calories, FatContent 43g fat (27g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 1359mg sodium, CarbohydrateContent 49g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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