Hashbrown Delight 5fix Recipes

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BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX



Bacon, Egg, and Simply Potatoes Hashbrown Bake #5FIX image

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

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
8 large eggs
1 1/2 cups half-and-half
2 cups shredded monterey jack and cheddar cheese blend
1 lb bacon, cooked and crumbled

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



Hash Brown Crusted Stuffed Chicken Breasts #5FIX image

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

4 large boneless skinless chicken breasts
7 ounces frozen mixed vegetables, thawed (antioxidant blend of carrots, broccoli, bell peppers, with garlic oil)
20 ounces Simply Potatoes® Shredded Hash Browns, thawed
2 cups shredded triple cheddar cheese, divided use
1 1/2 tablespoons seasoning salt

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



Shrimply Potato Hash Browns With Pesto #5FIX image

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

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 cup shredded parmesan asiago and romano cheese blend
32 medium peeled and de-veined raw shrimp
1 cup vegetable oil (for frying)
4 -6 ounces refrigerated basil pesto

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



Chicken & Mushroom Hash Brown Gratin #5FIX image

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

1 (19 ounce) package Simply Potatoes® Shredded Hash Browns
2 cups chicken breasts (cubed) or 2 cups chicken thighs (cubed)
2 (11 -12 ounce) cans condensed mushroom soup
1 cup frozen green pea
1 cup mozzarella cheese (shredded)

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



Hash Browns Delight image

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

2 (10 ounce) packages frozen hash brown potatoes
2 cups sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup melted butter
1 tablespoon salt
1 tablespoon onion, chopped
2 cups crushed corn flakes
1/4 cup melted butter
2 cups shredded cheddar cheese

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



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

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

SAVORY TUNA AND POTATO CAKES #5FIX



Savory Tuna and Potato Cakes #5FIX image

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

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 tablespoons mayonnaise
2 teaspoons seafood seasoning
2 eggs, beaten
1 (12 ounce) can tuna, drained and flaked

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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