Dennys Hashbrowns Recipes

DENNY'S BACON SLAMBURGER

Denny's Bacon Slamburger image

This is a copycat recipe for Denny's Bacon Slamburger (Crispy hash browns, an egg cooked to order, and two bacon strips top a hand-pressed beef patty covered with Pepper Jack queso).

Provided by Member 610488

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

4 teaspoons vegetable oil, divided
1 ground beef, patty
1/2 cup frozen hash browns, thawed
1 egg
1 sesame bun, toasted
2 slices bacon, cooked
monterrey jack queso cheese sauce, to taste (On The Border Mexican Grill & Cantina recommended)

Steps:

In a small saucepan, warm a small amount of cheese sauce and keep on low until ready to use.
Preheat a cast-iron skillet or frying pan over medium-high heat and coat lightly with vegetable oil. Toast the bun heel and crown to desired doneness. Set aside.
Cook the patty on one side to the desired temperature while at the same time you are cooking the hash browns until crispy according to the package directions. Remove from skillet and then place patty on bun (heel) with hash browns on top.
Heat remainder of the vegetable oil in a skillet and cook the egg sunny-side up to the desired doneness. When done, slide egg onto hash browns.
Top with generous dollop of cheese sauce and place bacon criss-crossed on top of cheese sauce. Add the bun (crown) and you are ready to enjoy!

Nutrition Facts : Calories 776.7, Fat 53.5, SaturatedFat 15.2, Cholesterol 254.7, Sodium 492.9, Carbohydrate 43.6, Fiber 2.5, Sugar 4.1, Protein 30.5

EMILY'S FAMOUS HASH BROWNS

Emily's Famous Hash Browns image

Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Provided by your mom

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

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.

Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g

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