Hash Brown Pork Skillet Recipes

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HASH BROWN AND PORK CHOP CASSEROLE



Hash Brown and Pork Chop Casserole image

If homey casseroles are your thing, this dish is for you! Rich and creamy its sure to satisfy!

Provided by Shelli

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 5

Number Of Ingredients 7

5 pork chops
1 (2 pound) package frozen hash brown potatoes
1 cup sour cream
1 (10.75 ounce) can condensed cream of celery soup
1 cup chopped onion
½ cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet over medium high heat, brown pork chops on both sides and set aside.
  • In a large bowl, combine the sour cream, soup and milk. Add the hash browns and chopped onion; stir to coat. Place mixture in a 13x9-inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top.
  • Bake in the preheated oven for 50 minutes or until the potatoes are heated through and pork chops are fully cooked.

Nutrition Facts : Calories 523.3 calories, Carbohydrate 42.5 g, Cholesterol 117.5 mg, Fat 35.2 g, Fiber 3.5 g, Protein 33 g, SaturatedFat 17.3 g, Sodium 750.6 mg, Sugar 3.5 g

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET



Cheesy Bacon-Sausage-Egg-Hash Brown Skillet image

Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast loaded with bacon, sausage, hash browns, cheese, and eggs! Garnish with 2 thinly sliced green onions, if desired.

Provided by Culinary Envy

Categories     Breakfast and Brunch     Eggs

Time 40m

Yield 6

Number Of Ingredients 14

6 slices bacon, cut into 1-inch pieces
1 link smoked pineapple-bacon chicken sausage, cut into slices
1 tablespoon canola oil
1 teaspoon butter
2 ½ cups frozen hash brown potatoes, thawed
½ onion, chopped
¾ teaspoon garlic powder, divided
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
6 eggs
1 tablespoon milk
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
  • Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
  • Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
  • Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
  • Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 14.7 g, Cholesterol 235.2 mg, Fat 24 g, Fiber 1.3 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 610.3 mg, Sugar 1.6 g

DELUXE HASH BROWN SKILLET



Deluxe Hash Brown Skillet image

This skillet dish fills the kitchen with the smell of herbs and spices. The crisp potato hash browns provide the crunchy base, then they are topped with the cumin-infused black beans, a layer of creamy sliced avocado, juicy roasted tomatoes, tangy mushrooms and a scatter of fresh chopped cilantro and scallions - the perfect brunch!

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 large tomatoes, each cut in 4 slices
8 ounces (200 grams) button mushrooms, brushed of any dirt and stems removed
2 tablespoons extra-virgin olive oil
2 tablespoons tamari (for gluten-free), liquid aminos or soy sauce
1 tablespoon vegan Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon mixed fresh thyme and rosemary leaves, chopped finely (or 1 teaspoon dried mixed herbs)
8 medium potatoes, scrubbed clean (about 2.2 pounds/1kg)
3 tablespoons olive oil
1 tablespoon flaky sea salt
1 tablespoon olive oil
One 14.5-ounce can black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 ripe avocado
1/2 lime, for squeezing
Pinch of flaky sea salt
2 scallions, thinly sliced
Handful of cilantro, chopped

Steps:

  • For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
  • Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
  • For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
  • Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
  • Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
  • For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
  • Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
  • Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
  • For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
  • Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
  • Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
  • To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
  • Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.

ROUND 2 RECIPE - PORK HASH



Round 2 Recipe - Pork Hash image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, chopped
1 green bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic
Reserved potatoes, from Mixed Roasted Potatoes, chopped
Reserved pork, from Roast Bone-in Pork Loin, chopped
Reserved herb butter, from Mixed Roasted Potatoes
4 eggs, poached, for serving

Steps:

  • Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

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