Hash Brown Broccoli Bake Recipes

CHEDDAR BROCCOLI HASH BROWN BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, whisk together soup and sour cream. Stir in 1 1/2 cups of the cheese, potatoes and bacon until well mixed. Spoon into baking dish.
• Bake 35 to 45 minutes or until hot in center and bubbly around edges, adding remaining cheese during last 5 minutes of baking. Sprinkle with additional bacon.

BROCCOLI-CHEDDAR HASH BROWNS

Steps:

• In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions., In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine., Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted.

HASH BROWN BROCCOLI BAKE

Steps:

• Preheat oven to 350°. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes., Spoon half of potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes., Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.

BROCCOLI CHEDDAR CAULIFLOWER HASH BROWNS

Steps:

• Preheat oven to 400°F. Line a baking sheet with a Silpat mat if you have one.
• Place the riced cauliflower and broccoli in a microwave-safe bowl. Cook on high for 6 minutes.
• Dump out the riced vegetables onto a kitchen towel and let it cool to the point you can handle it without it burning.
• Once cool, wrap the towel around the vegetables and squeeze as much liquid as you can out of it. Place the vegetables back into the bowl.
• Add the cheese, salt, pepper, garlic powder, and egg and mix well to combine.
• Form into 12 even sized patties on a baking sheet. You can shape them anyway that you like.
• Bake for 10 minutes, flip, then bake another 5-10 minutes or until golden brown.

HAM HASH BROWNS AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray a deep 13" x 9" baking dish with nonstick cooking spray.
• In a large bowl, mix all ingredients together until well-blended. Pour into prepared baking dish.
• Bake, uncovered at 350 for 55-60 minutes.

BROCCOLI POTATO HASH BROWNS (100% PLANT-BASED)

Steps:

• Preheat oven to 475 F. Line a baking sheet with parchment paper.
• Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture.
• After ringing the moisture out of the broccoli, it should yield about 2 cups.
• Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time.
• Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them.
• Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well.
• Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties.
• Bake for 40 minutes flipping them halfway through.
• Serve fresh and enjoy!

BROCCOLI-CHEDDAR HASH-BROWN CASSEROLE

Steps:

• In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.
• Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
• Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

BROCCOLI HASH BROWNS

Steps:

• Preheat oven to 375 degrees F.
• Wash broccoli stalks well and trim off the bottom 1/2-inch of stem. Roughly chop the stems and florets. Wash potatoes and chop into 2-inch cubes.
• Run the potatoes and broccoli pieces through a food processor with the grater attachment.
• Transfer grated broccoli and potatoes to a large bowl and mix with eggs, spices, and olive oil.
• Divide mixture into 8-10 even mounds and space them out on baking sheets lined with parchment papers. Use your hands to shape them into rectangles. Try to make sure they are an even thickness, but they don't have to be perfect.
• Bake broccoli hash browns for 15 minutes at 375 degrees F. Then carefully flip with a sturdy spatula and bake for another 10 minutes (or longer if you want them really crispy).
• Serve hash browns while warm with eggs and other classic breakfast sides.
• These hash browns keep really well in the fridge for up to five days after they are baked. For best results, reheat them in a skillet with a little oil over medium high heat until crispy.

BROCCOLI HASH BROWN CASSEROLE

Steps:

• Saute onions in 1/2 stick butter. Mix onions with broccoli, hash browns and soups, Salt and pepper to taste. Pour into a greased 9 x 13 pan. Top potatoes with the following, in order: sour cream, sharp cheddar cheese and Ritz cracker crumbs. Bake for 1 hour and 15 mins at 300 degrees.