Oven Browns Recipes

OVEN-BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
• Bake in the preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

ZESTY BAKED HASH BROWN RECIPE

Steps:

• Preheat the oven to 400 degrees F and line a large rimmed half sheet baking pan with parchment paper.
• Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.
• Spread the potato mixture evenly over the baking sheet. Place in the oven and bake for approximately 40 minutes. Cut into squares and serve warm.

OVEN BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

OVEN BROWNS

Steps:

• Preheat oven to 425 degrees. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain. Let potatoes dry 10 minutes, then spread in an even layer on a rimmed baking sheet.
• Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
• Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes. Garnish with rosemary.

CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)

Steps:

• Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?

HASH BROWNS IN OVEN (CRISPY AND CHEESY!)

Steps:

• Preheat your oven to 400 degrees.
• Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam.
• In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
• Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer.
• Bake in the oven for 28 minutes for crispy edges and finished hash browns.
• Serve with Bacon and Eggs (both done in oven too!)

OVEN BAKED HASH BROWNS HOMEMADE

Steps:

• Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
• Add olive oil and seasoning to potatoes.
• Place on greased pan. Bake at 400 for 20 to 25 minutes.
• Serve.

OVEN HASH BROWNS

Steps:

• Preheat an oven to 450 degrees Fahrenheit.
• Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches, then soak them for 2 minutes.
• Drain the grated potatoes into a strainer, and squeeze fistfulls to remove as much liquid as possible. Place the potatoes in a bowl and stir with the olive oil, kosher salt, garlic powder and ground black pepper.
• Line a baking sheet with parchment paper or brush it with olive oil. Add potatoes in single layer. Cook for 25 to 30 minutes without stirring until browned and crispy on the bottom and cooked through (the exact timing depends on your oven). Scoop off of the sheet with a spatula and serve.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

CREOLE-STYLE OVEN HASH BROWNS

Steps:

• Preheat oven to 400°F. Cook potatoes in medium pot of boiling salted water until almost tender, about 5 minutes. Drain well. Spread potatoes on heavy large baking sheet. Sprinkle with paprika, chili powder and Creole seasoning. Season with salt. Drizzle olive oil over potatoes and stir to coat.
• Bake potatoes until crisp, turning with metal spatula every 10 minutes, about 40 minutes.