PARTY POTATOES RECIPE HASH BROWNS RECIPES

PARTY POTATOES RECIPE | ALLRECIPES

Party Potatoes Recipe | Allrecipes image

These aren't your ordinary mashed potatoes! You can also make the mashed potatoes the day before, refrigerate overnight, then bake them the next day.

Provided by Beth Neuenfeldt

Categories Potato Side Dishes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

9 large potatoes
8 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside.
Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
Bake for 30 minutes in the preheated oven, or until heated through.

Nutrition Facts : Calories 506.4 calories, CarbohydrateContent 74.7 g, CholesterolContent 51.5 mg, FatContent 19.2 g, FiberContent 9.2 g, ProteinContent 11.5 g, SaturatedFatContent 11.9 g, SodiumContent 888.3 mg, SugarContent 3.3 g

COPYCAT WAFFLE HOUSE HASH BROWNS RECIPE | MYRECIPES

Copycat Waffle House Hash Browns Recipe | MyRecipes image

Enjoy your favorite breakfast spuds—scattered, smothered, covered, and chunked—in the comfort of your own kitchen with our copycat version of Waffle House's iconic hash browns.

Provided by Nicole McLaughlin

Total Time 10 minutes

Yield Serves 1

Number Of Ingredients 6

Ingredients

1 tablespoon melted butter
1 tablespoon canola oil
1 ½ cups frozen shredded hash browns, partially thawed
2 tablespoons diced onion
¼ cup diced ham
1 thick American cheese slice

Steps:

Whisk together butter and oil in a small bowl. Reserve 2 teaspoons of butter mixture for later. Heat remaining butter mixture on 1 side of a large nonstick skillet over medium-high. Place hash browns on buttered side of skillet in a round shape about 5 inches wide. Cook, undisturbed, about 5 minutes, until browned and crisp around edges.
Flip hash browns, and cook, undisturbed 4 to 5 more minutes, until other side is browned and crispy. Meanwhile, add reserved butter mixture to other side of skillet; add onion. Cook, stirring often for 2 minutes. Add ham to onion, and cook 2 minutes. Add onions and ham to top of cooked hash browns. Top with cheese slice; turn off heat. Let stand until cheese is melted; serve immediately.

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My family started making this before I was born. It is one of the dishes we always make when we get together. I love it!
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Reviews 5.0
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Bake for 45 minutes at 350°F or until bubbly.

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Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

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Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

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