HASH BROWN FOOD PROCESSOR RECIPES

Name: Beth's Hash-Brown Potato Casserole
Cook time: 15 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 stick butter, melted, plus more for greasing; 2 pounds large red potatoes, peeledu00A0; 2 cups sour creamu00A0; 10 ounces Cheddar, shreddedu00A0; One 10-ounce can cream of mushroom soupu00A0; 1 small onion, finely choppedu00A0; 1 teaspoon saltu00A0; 1/2 teaspoon pepperu00A0; 2 cups crushed butter crackers, such as Ritzu00A0

BETH'S HASH-BROWN POTATO CASSEROLE RECIPE | TRISHA ...

Beth's Hash-Brown Potato Casserole Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 stick butter, melted, plus more for greasing
2 pounds large red potatoes, peeled
2 cups sour cream
10 ounces Cheddar, shredded
One 10-ounce can cream of mushroom soup
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups crushed butter crackers, such as Ritz

Steps:

Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

HASH BROWN FRITTATA - THE PIONEER WOMAN – RECIPES ...

Hash Brown Frittata - The Pioneer Woman – Recipes ... image

If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast.

Provided by Joanne Ozug

Categories breakfast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 Large Russet Potato
3 tbsp. Unsalted Butter
3/4 tsp. Salt, Divided
1/2 tsp. Garlic Powder
10 Large Eggs
1/3 c. Heavy Cream
1 c. Grated Parmesan Cheese

Steps:

Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.Using a food processor fitted with the shredding blade, shred the potatoes. Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt and the garlic powder. Cook for about 10 minutes, until crispy and golden brown.In the meantime, whisk to combine eggs, heavy cream, Parmesan cheese, and remaining ¼ teaspoon of salt. Pour into the potato skillet. Let this cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven, and cook for about 10 minutes. The frittata is done when you jiggle the pan, and there’s no liquid-y egg in the middle.Flip the frittata out of the pan, cut into slices, and enjoy!Note: For a shortcut, you can purchase frozen hash browns instead of grating the potato yourself.

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