EASY CHEESY HASH BROWNS CASSEROLE - MOMMY'S HOME COOKING ...
This Easy Cheesy Hash Browns Casserole is comforting, delicious and super easy to make! All you’ll need is 5 minutes to prep and a handful of simple ingredients. Perfect to feed a crowd.
Provided by Oriana Romero
Categories Breakfast
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350º F (180º C). Spray casserole or baking dish (2-quart) with cooking spray.
- In a large bowl, combine all ingredients and stir together until well combined. Pour into prepared pan or dish. Cover baking dish with aluminum foil.
- Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
- Serve with your favorite breakfast dishes, such as pancakes, waffles, or french toasts.
Nutrition Facts : Calories 282 kcal, CarbohydrateContent 15 g, ProteinContent 7 g, FatContent 21 g, SaturatedFatContent 13 g, CholesterolContent 60 mg, SodiumContent 426 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
PERFECT HASH BROWNS RECIPE - NYT COOKING
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don’t have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http//schema.org, Calories 516, UnsaturatedFatContent 14 grams, CarbohydrateContent 55 grams, FatContent 31 grams, FiberContent 5 grams, ProteinContent 7 grams, SaturatedFatContent 15 grams, SodiumContent 821 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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Total Time 30 minutes
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- Heat a thin layer of vegetable oil over the base of a large frypan, spoon heaped tablespoons of potato mixture into hot oil and spread out to form 6-8cm rounds using the back of a spoon. Cook until golden underneath then turn and cook other side until browned and crisp. Remove hash browns from pan, drain on paper towel and keep warm. Repeat with remaining potato mixture. Serve immediately, season with a little extra salt if desired.
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