Hash Browns Surprise Recipes

SUNNY'S SATURDAY SPECIAL HASH BROWNS

Steps:

• Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine.
• In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

HASH BROWNS SURPRISE

Steps:

• Mix together first 5 ingredients.
• Pour into greased 9x13 pan.
• Mix crushed corn flakes with melted butter.
• Put on top of hash brown mixture.
• Bake at 350 for 1 hour.