REFRIGERATED HASH BROWNS RECIPES

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EASY INDIVIDUAL POTATO KUGEL CUPS | RECIPES | WW USA



Easy Individual Potato Kugel Cups | Recipes | WW USA image

Using refrigerated hash browns shaves lots of prep time from this recipe because they free you from having to shred, drain, and squeeze dry whole potatoes. Mixed with beaten egg, oil, and onion, these cups have a classic, uncomplicated savory flavor, along with an irresistibly crunchy exterior. We heat the muffin pan in the oven before adding the potato mixture to crisp the outside of the kugel cups. If you can’t find refrigerated hash browns, you can use frozen ones; just be sure to completely thaw them first.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Brunch,Breakfast,Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 7

4 spray(s) Cooking spray
20 oz Uncooked refrigerated hashbrowns
0.25 cup(s) Canola oil
1 tsp Kosher salt
0.5 tsp Black pepper
3 large egg(s) Egg(s)
1 small Uncooked onion(s) shredded on the large holes of a box grater

Steps:

  • Place a 12-cup muffin pan in the oven. Preheat the oven to 400°F (leave the pan in the oven as it heats).
  • In a large bowl, toss together the hash browns, oil, salt, and pepper. In a medium bowl, whisk together the eggs and onion. Add the egg mixture to the hash brown mixture and toss well to combine.
  • Remove the muffin pan from the oven. Coat the pan with cooking spray. Divide the potato mixture evenly among the muffin cups. Bake until the top and edges are browned and the kugel is tender when pierced with a knife, about 45 minutes. Run a thin knife around the edge of each kugel cup and place on a platter.
  • Serving size: 1 kugel cup

Nutrition Facts : Calories 51 kcal

BEST SHEET PAN HASH BROWNS RECIPE - HOW TO MAKE ... - DELISH



Best Sheet Pan Hash Browns Recipe - How to Make ... - Delish image

Hash browns for a crowd is a breeze with this easy recipe for sheet pan hash browns from Delish.com!

Provided by Lauren Miyashiro

Categories     breakfast    side dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 9

1

16-oz. bag refrigerated hash browns

1/4 c.

extra-virgin olive oil

1/2 tsp.

garlic powder

1/2 tsp.

paprika

kosher salt

Freshly ground black pepper

1

large egg, beaten

1 c.

shredded Cheddar

2 tbsp.

finely chopped chives

Steps:

  • Preheat oven to 400°. On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika. Season with salt and pepper, then add egg and cheese and gently mix until evenly combined. Spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

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