Chive And Onion Hash Browns Recipes

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

CHIVE AND ONION HASH BROWNS

Steps:

• 1. In a Dutch oven, combine the first five ingredients. Cook and stir over medium heat until well blended. Stir in the potatoes.
• 2. In a greased 2-qt. baking dish, layer a third of the hash brown mixture and 1/3 cup of the Swiss cheese. Sprinkle with half the chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
• 3. Bake, covered, in a preheated 375-degree oven for 35 minutes. Uncover and bake 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.

CHIVE & ONION HASH BROWN POTATOES

Steps:

• Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes., In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter., Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.

HASH BROWN CRUST BACON AND CHEDDAR QUICHE

Steps:

• Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
• Lightly grease a 9" spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don't have any holes within the crust (this is important to prevent any leakage)
• Place the pan in the freezer and freeze for at least 1 hour.
• Preheat oven to 425˚F.
• Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
• In a skillet melt butter over medium heat. Add onions and lightly caramelize for 10 to 15 minutes. Season with salt and pepper. Set aside.
• In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
• Pour filling mixture into the par-baked crust and place into the oven.
• Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
• Remove quiche from oven and run a paring knife around the perimeter of the springform pan. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides)
• Remove quiche form oven and cool for 10 minutes.
• Slice quiches into wedges, top with sliced chives and serve.

SOUR CREAM AND ONION HASH BROWNS

Steps:

• Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.
• Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.
• Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.
• Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

HASH BROWN MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
• Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
• Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
• Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
• Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
• In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
• In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
• Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
• Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
• Remove quiches from muffin tin. Serve with chopped chives for garnish!