BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX
5-Ingredient Fix Contest Entry. This recipe is super simple, can be made ahead of time, and tastes great. I first tasted this at a pot-luck lunch at work years ago. Over the years I have added bacon and increased the cheese, making it even better than the original. Multi-purpose dish, can be used as a main dish or side dish. Can also be served at breakfast, brunch, lunch, or even dinner.
Provided by marandrog
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F Spray 11x7 glass baking dish with nonstick cooking spray. Add 1 bag Simply Potatoes hashbrowns. Next, layer crumbled bacon on top of potatoes. Crack eggs, 1 at a time and evenly spaced, across top of potatoes and bacon. Poke yokes with a fork. Spread 2 cups grated cheddar cheese evenly over top. Pour 1 1/2 cups half and half over casserole. Cover with foil and bake for 1 hour, remove foil and bake for additional 15 minutes or until cheese begins to bubble and turn lightly brown.
- Remove from oven, let sit for 5 minutes and serve.
HASH BROWN CRUSTED STUFFED CHICKEN BREASTS #5FIX
5-Ingredient Fix Contest Entry. This elegant and flavorful chicken dish will delight any chicken connoisseur when they taste the perfectly seasoned chicken breasts, stuffed with healthy, cheesy, garlic seasoned broccoli, bell peppers and carrots. The Simply Potatoes® Shredded Hash Browns, mixed with more cheese, encase and insulate the chicken perfectly while baking, resulting in a moist and juicy chicken breast every time. It's the perfect 3-course meal in an all-in-one package that's both impressive and delicious!
Provided by Sandi Sheppard
Categories One Dish Meal
Time 1h3m
Yield 4 chicken breasts, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
- Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
- Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
- Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
- In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
- Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.
Nutrition Facts : Calories 397.2, Fat 22.1, SaturatedFat 12.6, Cholesterol 134.8, Sodium 513.4, Carbohydrate 8.1, Fiber 2.2, Sugar 0.3, Protein 40.9
SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX
5-Ingredient Fix Contest Entry. Cheesey hash browns stuffed with shrimp and topped with basil pesto. This unique shrimp and potato entree will delight the whole family. It also makes a great light lunch or appetizer.
Provided by leahlyon
Categories Potato
Time 35m
Yield 16 hashbrown rounds, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the potatoes and cheese.
- Heat a thin layer of oil in large oil or on griddle, to medium heat.
- Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
- Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
- Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
- Serve 4 per person, with pesto.
Nutrition Facts : Calories 582.4, Fat 56.1, SaturatedFat 7.7, Cholesterol 60.5, Sodium 293.4, Carbohydrate 14.1, Fiber 10.8, Sugar 0.5, Protein 13.1
CHICKEN & MUSHROOM HASH BROWN GRATIN #5FIX
5-Ingredient Fix Contest Entry. Converted a chicken and pasta gratin dish into this quick and easy casserole dish using hash browns instead of noodles. It actually may be better than the noodle version! If you are planning ahead of time, you can actually prepare the casserole a day or two beforehand and just bake it when you are ready. I found that this actually makes the flavors blend together and intensifies the flavor of the entire dish!
Provided by mihochairo
Categories Chicken
Time 45m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium non-stick saucepan, sauté the chicken until cooked through.
- 2. Add 2 cans of condensed mushroom soup and the frozen green peas until the soup is heated through.
- 3. In a 2-½ quart casserole, combine the shredded hash browns and soup mixture from #2.
- 4. Sprinkle mozzarella cheese on top. (You can store in the refrigerator at this point and bake a day or two later.).
- 5. Bake the casserole for 25 to 30 minutes in a preheated 400 degree F oven until bubbly.
HASH BROWNS DELIGHT
Make and share this Hash Browns Delight recipe from Food.com.
Provided by taillightsinsightbb
Categories Potato
Time 1h20m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Thaw hash browns.
- Combine sour cream, soup and 1/2 cup butter.
- Add salt, onion and cheese; mix well.
- Add potatoes.
- Place mixture in a 13x9-inch baking dish.
- Combine 1/4 cup melted butter and cornflakes.
- Sprinkle on top of mixture.
- Bake at 350° for 50-55 minutes, or until golden brown.
EMILY'S FAMOUS HASH BROWNS
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
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
SAVORY TUNA AND POTATO CAKES #5FIX
5-Ingredient Fix Contest Entry. These cakes taste like crab cakes, but are made with tuna and shredded hashbrown potatoes! The result is a sensational new main dish!
Provided by Ronna F
Categories Potato
Time 15m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium bowl. Mix gently until combined. Shape mixture into 8 patties.
- Place on broiler pan. Broil for 10 minutes or until delicately browned.
Nutrition Facts : Calories 186.8, Fat 9, SaturatedFat 2.2, Cholesterol 127.2, Sodium 120.9, Carbohydrate 1.9, Sugar 0.6, Protein 23
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