Spicy Hash Browns Recipes

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SPICY SAUSAGE HASH BROWNS



Spicy Sausage Hash Browns image

I love to develop my own recipes and have people calling for them often. My family members and friends from our church tend to be my favorite and most honest critics. -Angela Sheridan, Opdyke, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5h15m

Yield 9 servings.

Number Of Ingredients 6

1 pound bulk spicy pork sausage
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups sour cream
1 jar (16 ounces) double-cheddar cheese sauce
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.

Nutrition Facts : Calories 368 calories, Fat 25g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 723mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

ZESTY BAKED HASH BROWN RECIPE



Zesty Baked Hash Brown Recipe image

Zesty Baked Hash Browns - Our easy oven baked hash brown recipe makes thin and crispy shredded potato hash browns that are marvelous for breakfast or as side dish with minimal effort!

Provided by Sommer Collier

Categories     Breakfast

Time 50m

Number Of Ingredients 8

30 ounces frozen shredded hash brown potatoes (thawed)
1/2 cup Land O Lakes® Unsalted Butter
2 large eggs
1 cup shredded cheddar cheese
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon garlic powder

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.

Nutrition Facts : ServingSize 1 g, Calories 176 kcal, Carbohydrate 13 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g

SPICY HASH BROWNS - HOMEMADE



Spicy Hash Browns - Homemade image

Make and share this Spicy Hash Browns - Homemade recipe from Food.com.

Provided by Malarkey Test

Categories     Breakfast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 teaspoon paprika
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon red pepper, ground
1/8 teaspoon black pepper
6 1/2 cups baking potatoes, diced (about 2-1/2 lbs)
cooking spray

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine olive oil, paprika, chili powder, salt, red peppers, and black pepper in a large bowl; stir well.
  • Add diced potatoes and stir well to coat.
  • Place potatoes in a single layer on a cookie sheet coated with cooking spray.
  • Bake at 400 degrees Fahrenheit for 30 minutes or until browned.

SPICY HASH BROWNS - HOMEMADE



Spicy Hash Browns - Homemade image

This is a quick and easy recipe that kids love, too. They're crisp, tasty, and are perfect for a Sunday morning breakfast or brunch.

Provided by bunnee

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium potatoes, peeled and diced
1 teaspoon salt
1 teaspoon paprika
3/4 teaspoon chili powder
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon dried basil

Steps:

  • Place potatoes in large mixing bowl and add oil to coat.
  • Combine remaining seasonings, add to potatoes and toss until thorougly blended.
  • Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.

SPICY HASH BROWN WAFFLES WITH FRIED EGGS



Spicy Hash Brown Waffles with Fried Eggs image

Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. -Nancy Judd, Alpine, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

5 large eggs, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1-3/4 cups refrigerated shredded hash brown potatoes
1 small onion, finely chopped
1/4 cup canned chopped green chiles
2 tablespoons salsa
2 tablespoons canola oil
1/2 cup shredded cheddar-Monterey Jack cheese
Optional toppings: Salsa, guacamole, sour cream and minced fresh cilantro

Steps:

  • In a large bowl, whisk 1 egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chiles and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes., In a large skillet, heat oil over medium-high heat. Break remaining eggs, 1 at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted., Serve eggs with waffles and toppings of your choice.

Nutrition Facts : Calories 273 calories, Fat 17g fat (5g saturated fat), Cholesterol 245mg cholesterol, Sodium 570mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

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