ORE-IDA DEHYDRATED HASH BROWNS RECIPES

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CHEESY POTATO CASSEROLE FROM ORE-IDA® | ALLRECIPES



Cheesy Potato Casserole from Ore-Ida® | Allrecipes image

Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.

Provided by Ore-Ida

Categories     Trusted Brands: Recipes and Tips    Ore-Ida®

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
? cup sliced green onions
1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
  • In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
  • In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
  • Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Nutrition Facts : Calories 433.7 calories, CarbohydrateContent 31.5 g, CholesterolContent 73.2 mg, FatContent 29.4 g, FiberContent 2.7 g, ProteinContent 12.8 g, SaturatedFatContent 17.7 g, SodiumContent 857.4 mg, SugarContent 1.3 g

EASY POTATO PANCAKES RECIPE: HOW TO MAKE IT



Easy Potato Pancakes Recipe: How to Make It image

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. —Marlene Harguth, Maynard, Minnesota

Provided by Taste of Home

Categories     Breakfast    Brunch    Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 pancakes.

Number Of Ingredients 7

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil

Steps:

  • Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 202 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 421mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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CHEESY HASHBROWN CASSEROLE | IDAHO® SPUDS
1. Preheat oven to 350 degrees. Spray a 9x13 inch dish with non-stick cooking spray. 2. Heat water and add to fill lines in both hashbrown cartons to rehydrate, about 12 minutes. 3. In a large bowl, mix together the soups, milk, sour cream, HALF of the melted butter, and seasonings with a whisk until well combined.
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CHEESY POTATO CASSEROLE FROM ORE-IDA® | ALLRECIPES
Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray. Advertisement. Step 2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish. Step 3. In a medium bowl, mix together cereal and butter.
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