RECIPES FOR HASH BROWN POTATOES RECIPES

Name: Hash Brown Cheese Potatoes
Prep time: 30 min
Cook time: 1 h 19 min
Total time: 1 h 49 min
Yield: 12 serving(s)
Ingredients: 1 (2 lb) bag frozen cubed hash brown potatoes (thawed); 1 small onion; 3 cups shredded cheddar cheese; 1 -8 ounce sour cream; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of celery soup; 1/4 cup butter; 1 (8 ounce) package cream cheese; 3 cups corn flakes; 1/4 cup butter; 1 teaspoon garlic salt, and pepper to taste

HASH BROWN CHEESE POTATOES RECIPE - FOOD.COM

Hash Brown Cheese Potatoes Recipe - Food.com image

This is a very easy potatoe casserole that everyone will love. This is a great change from regular old mashed potatoes.

Total Time 1 hours 49 minutes

Prep Time 30 minutes

Cook Time 1 hours 19 minutes

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 lb) bag frozen cubed hash brown potatoes (thawed)
1 small onion
3 cups shredded cheddar cheese
1 -8 ounce sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1/4 cup butter
1 (8 ounce) package cream cheese
3 cups corn flakes
1/4 cup butter
1 teaspoon garlic salt, and pepper to taste

Steps:

In a large bowl mix, hash browns, onion,cheese,sour cream,and the 2 cans of soup. Melt 1/2 stick of butter and cream cheese. Pour this mixture over hash brown mixture and mix well. Once mixed pour into a greased 9x13 pan. Crush corn flakes and mix with other 1/2 stick of butter and pour on top. Bake at 300 for 1 hour and 20 minutes.

Nutrition Facts : Calories 266.8, FatContent 17.7, SaturatedFatContent 9.6, CholesterolContent 45.2, SodiumContent 500.1, CarbohydrateContent 24.5, FiberContent 1.5, SugarContent 2.4, ProteinContent 4.1

HASH BROWN POTATOES RECIPE | FOOD NETWORK

Hash Brown Potatoes Recipe | Food Network image

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993

Provided by Food Network

Categories side-dish

Total Time 1 hours 2 minutes

Prep Time 12 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/4 teaspoon ground black pepper
5 medium baking potatoes, like russets (about 4 pounds), scrubbed
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 cup diced yellow onions
2 teaspoons minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1 tablespoon dried leaf oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

Steps:

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
Remove from the pan and serve hot.
Combine all ingredients thoroughly and store in an airtight jar or container.

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