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- 1 Cup frozen, shredded low-fat hash browns, thawed and drained
- 1/4 Teaspoon salt
- 1/2 Teaspoon onion powder
- 1/4 Cup Sneaky Chef White Bean Purée
- 1/4 Cup gluten-free oat bran, or gluten-free oats finely processed
- 1/4 Cup shredded low-fat Cheddar cheese
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper (or spray with oil).
In a medium-size bowl, mix together the hash browns, salt, onion powder, White Bean Purée, oat bran, cheese, and onion, if using. Form 1⁄4-cup sized scoops of the hash brown mixture into flat patties and place them on the prepared baking sheet. Spray the tops of the patties with oil and bake for 20 minutes. Remove the pan from the oven, flip the patties, spray the other side with oil, and bake for another 20 minutes.
Calories Per Serving253
Folate equivalent (total)80µg20%
- cooking spray
- 1 pound yellow potatoes, shredded
- cold water to cover
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 2 eggs, lightly beaten
Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray.
Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture.
Spoon half the potato mixture into preheated waffle iron cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.
The Best 3 Ingredient Hashbrowns
I LOVE hashbrowns! Especially “Southern style” hashbrowns, where the potatoes are diced instead of shredded. And my younger brother recently introduced me to a great hashbrown seasoning hack.
Now I can make The Best 3 Ingredient Hashbrowns with just three simple ingredients!
The secret is steak seasoning! That’s right, all you need for perfect hashbrowns are some diced potatoes, butter, and steak seasoning. Believe me, it’s the only way I season my hashbrowns now.
These perfectly diced breakfast potatoes are bursting with flavor thank to my brother’s simple recipe hack!
Of course, dicing your potatoes can be a bit tedious. Which is why I’m so excited to tell you about my new Hamilton Beach Professional 14 Cup Dicing Food Processor.
You guys, it dices! I can’t even tell you what a time-saver that is. This is one amazing machine!
Besides dicing, this food processor has an adjustable slicing blade with 14 thickness settings. Fourteen!
Which means you can quickly create super thin potato slices for things like homemade potato chips. And the 3-in-1 Big Mouth feed tube means less pre-cutting before your food goes into the processor.
As you can see, the Hamilton Beach Professional 14 Cup Dicing Food Processor comes with a handy storage case for all of your attachments.
I really love everything about this machine! Just look at those perfectly diced potatoes. And it only took me a few minutes!
I’ve also used the dicing blade for making homemade pico de gallo. I wasn’t sure how softer items like tomatoes would go through the dicing blade, but it worked perfectly.
I also used the mixing blade to whip up a batch of my favorite shortbread dough. I couldn’t believe how fast it came together!
And even with the huge, 14 cup capacity, it isn’t too big to sit on my kitchen counter. Plus, the blades, bowl and lid are dishwasher safe for easy clean-up. That’s super important to me!
I also love the Stack and Snap assembly. No more tricky twisting to get my food processor lid on just right. I can see myself using this food processor almost every day.
My boys were so excited about homemade hashbrowns for breakfast! Until now, hashbrowns are something I’ve rarely made from scratch, because of all that tedious chopping.
With my new Hamilton Beach food processor, I can see us enjoying these hashbrowns on a regular basis. And once you’ve diced your potatoes, this recipe couldn’t be any easier.
Hash brown Breakfast Burger
The sausage breakfast burger might be the most underrated version of a breakfast sandwich that has ever been created. The egg in the hole concept is also one of those breakfast items that people sleep on.
This recipe combines them both to create a smash breakfast burger with hash brown buns that you’ll never forget again. Sure, I could have easily fried an egg and placed it on top, but that’s no fun. I could have used some sort of bread bun, but again, boring. Why make regular food when I can make irregular food creations and thus, play with my food?
The combination of the crispy potatoes along with the crispy bits of sausage meat only get better when oozing egg drips out over the salty and awesome melted American cheese. You know what they say, the simpler the recipe, the better the taste. I don’t know who “they” are, but it’s an accurate statement when creating this instant classic. Here’s the best part, if you want to use chicken sausage and sweet potatoes, well maybe that’s an awesome idea, and you should! My recipes are always open for interpretation and this one is no different. So have fun, either making it your own, or following this recipe to a tee.
The Hash Brown Bun Breakfast Sandwich
The idea behind creating a bun made from hash browns was inspired by the ramen noodle bun that made its way all around the internet back in August. After seeing it, I got to thinking about what other non-conventional foods could be used to create a unique bun, and finally I settled on hash browns.
Why did I choose hash browns? Mainly because they always stick together pretty well, so I figured that they could be formed into a pretty structurally sound bun. More importantly than that though, I just really, really love breakfast!
To create the hash brown bun I started by placing a couple metal egg rings in a pan on my stove, and then packed each one as full as I could with shredded hash browns. After that it was just a matter of waiting for the hash browns to cook.
The cooking time will vary depending on just exactly how well you like your hash browns done. For mine I just lifted up the bottom of the egg rings with a spatula every few minutes until the bottom of my bun was golden brown and then flipped them and did the same with the other side.
A metal measuring cup would probably work just as well for shaping and cooking the hash brown buns, but the beauty of using egg rings is that they made it extremely easy to flip the hash browns to ensure that both sides were cooked evenly.
Once my hash brown bun was complete I used one of the same egg rings to fry up an egg, and along with some breakfast sausage I had myself a nice little sandwich! Some round breakfast sausages probably would have worked a little better, but sometimes you’ve just gotta make due with what you’ve got!
Granted, the hash brown bun still wasn’t the easiest thing in the world to eat because no matter how well you cook hash browns they’re still going to fall apart at least a little when you start handling them, but it was still a pretty delicious sandwich nonetheless!
Hash Brown Breakfast Bake
Looking for a great meal prep breakfast item? Then you need to try my easy and delicious hash brown breakfast bake. The crispy hash brown crust is loaded with creamy eggs, cheese, veggies and sliced chicken maple breakfast sausage. Making this one meal prep item that you will not get tired of eating on repeat.
I love how creamy and soft the eggs are inside of this dish. It seems so decadent but is very easy to make. Plus, the crispy hash brown crust takes this recipe to the next level. After all, who doesn’t love hash browns and eggs?
To dress it up, try adding a dollop of tzatziki or crème fraiche. Looking for a little spice? Try a few splashes of your favorite hot sauce or salsa. What’s great about this recipe, is that you can really make it your own. Add any veggies you like for the ultimate baked breakfast casserole. I used red bell peppers and diced onion, but jalapeno, mushrooms, tomatoes or spinach would all taste great too!
Store this hash brown breakfast bake covered in the refrigerator for 3-4 days. Reheat this dish in the oven, microwave or in a covered skillet. If you use a skillet, be sure to spray it with cooking spray first. You can also freeze this dish. Just store each piece covered and sealed in an airtight freezer bag. Place in the refrigerator to thaw.
Whether you make this as a meal prep item for the week ahead, or as a brunch item on your weekend menu, either way you’re in for a delicious meal. Looking for more breakfast recipes? Try my cinnamon bun waffles or my old fashioned banana bread.
*** NOTE: This recipe can be made up to 1 day in advance (from start to finish, including the baking) and kept in the refrigerator. When you are ready to serve it, cover it with tin foil and pop it into a 375 degree oven for about 20 minutes. ***
Time: 20 minutes prep + 45-55 minutes baking
Yield: 8 servings
Recipe adapted from Better Homes and Gardens
1 (24 ounce) bag frozen shredded hash brown potatoes
2 T butter
1/2 t smoked paprika, divided
1/4 t seasoned salt (I like Lawrys)
salt and pepper
4 sliced bacon
1/3 C red onion, chopped
1/3 C green pepper, chopped
1 1/3 C half and half
1 C sharp cheddar cheese, shredded
1. Grab a bag of shredded hash browns. Pop them into the microwave for a couple of minutes to help them begin to defrost.
2. Heat a large, deep skillet up over medium high heat. Add 2 tablespoon of butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and 1/4 teaspoon seasoned salt. Hit it with a bit of salt and pepper and allow the potatoes to cook through.
You want to be sure they get a nice golden brown crispness to them. This will boost the flavor quite a lot.
3. While your potatoes are cooking, in a separate skillet, fry up your bacon over medium high heat. I opted to cut 4 slices in half so they would cook more easily.
When they are crisp, set them on a plate covered with a paper towel. Discard all but 1 teaspoon of the bacon grease from your pan.
4. Add 1/3 cup chopped green pepper and 1/3 cup chopped red onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender.
5. Grab a 9 inch, deep dish pie plate. Pour the cooked harsh browns into it and press them into the bottom and up the sides of the dish. It helps to use a measuring cup.
6. In a medium-sized mixing bowl place 5 eggs and 1 1/3 cup half and half. Whisk them together with a fork.
7. Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate.
Pour the mixture over the top of the potatoes.
8. Bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.
9. Allow it to sit for 10 minutes, then serve and enjoy!
Combine: My favorite thing about hashbrown casserole is that it is so simple! And the crockpot makes it even easier. Just add all of the ingredients (frozen diced potatoes, sour cream, cream of chicken soup, cheddar, spices) to your slow cooker and stir well to combine.
Cook: When everything is added to the crockpot, just set it on low and forget about it for 4 hours! What could be easier than that? Check to be sure the potatoes are tender or if they need more time. When ready, sprinkle with parsley and serve!
This is great as a side for my turkey meatloaf! Of course, we also make it for holiday dinners &ndash especially when oven space is limited.
How To Cook Hash Browns in a Waffle Maker
This post brought to you by Simply Potatoes. The content and opinions expressed below are that of Growing Up Gabel.
Want to know how to cook hash browns easily? Just fire up your waffle maker! This easy trick is a fun and easy way to cook crispy hash browns.
Breakfast is my favorite meal of the day. Pancakes, waffles, bacon, eggs, hash browns – it’s all just yummy. It can get a little tricky, though, trying to juggle making multiple foods at the same time. I love eating my eggs on top of hash browns, but it takes more time to cook the hash browns and then the eggs. I’ve seen the idea around but I finally took the time to figure out how to make hash browns in a waffle maker.
Of course you need hash browns to cook. You could grate potatoes and use those. Or make it easier and just pick up a package of Simply Potatoes hash browns. Simply Potatoes is a line of refrigerated, prepared potatoes found in the dairy section. Simply Potatoes products are fresh, never frozen and made with real ingredients. No peeling or shredding required.
I decided to add finely diced onions and red peppers for a little added flavor. Simply Potatoes does carry a southwestern hash brown blend which would have been perfect for waffling.
I used butter on my waffle maker to give the hash browns some color. These do take about 20 minutes to cook in the waffle maker so you’ll have plenty of time to fry up bacon, eggs or make toast while they cook. Just flip the waffle iron over to get the hash browns out as a “waffle” or you can just scatter them on the plate. Serve with bacon and a couple of fried eggs right on top.
Find more fun breakfast recipes using Simply Potatoes on the Simply Potatoes Breakfast Lovers site. You can also find ideas by following Simply Potatoes on Pinterest.
This new burger uses hash browns instead of a bun, and is totally delicious
Over the years, culinary thrillseekers have tried to shake up the humble burger by swapping the traditional breaded bun for more shock-inducing ingredients: pieces of fried chicken, seared discs of ramen, or even whole grilled cheese sandwiches.
The newest, and tastiest, variation in Washington is the Hash Brown Burger at EatBar on Barracks Row: layers of smoky pork belly, pickles and onions, covered with gooey melted cheese, and served between two crispy, well-seasoned hash brown “buns.”
Critics will note there's no beef patty, per se. And that's fine — it doesn't need one.
The Hash Brown Burger comes from the mind of Red Apron chef Nathan Anda, who also offers a pancake burger — a breakfast sausage patty, bacon, sunny-side-up egg and cheese between two pancakes — on EatBar's brunch menu. “Ever since I played around with the pancake burger, I've been trying to find new vehicles for burgers,” Anda says. “If you have the time to play around, you can figure out anything.”
The first iteration of the Hash Brown Burger was born at the Partisan, where Anda worked with sous chef Jeff Williams, who is now EatBar's kitchen manager. Hash browns were already on the menu, so it wasn't a leap to turn them into a bun.
The challenge, though, is to keep them from falling apart. Order the Hash Brown Burger, and you can see the crispy individual shards of grated potato that make up the bun. You start to worry that, after a bite or two, the bun is going to break apart or simply dissolve into pieces, as almost every ramen burger does.
But it doesn't. “It has to stay together,” Anda says, because if you can't eat it with your hands, “it's a 'knife-and-fork' meal — which isn't a burger.”
Anda says the gluten-free hash browns, made of shredded potato bound by eggs, are cooked in circular molds on a flat-top grill until they're about three-quarters of the way done, and then tossed into a fryer to get them extra-crispy.
Why pork belly? There were enough beef burgers on the menu already. Topping it with egg or bacon was rejected because of the aforementioned pancake burger. “We wanted [the hash brown burger] to stay on the menu day or night, so we didn't want it to be associated with breakfast,” Anda explains. Rich, fatty pork belly, with a tangy cheddar and pickles to add brightness and acidity, paired well with the oily, just-out-of-the fryer hash browns, both in terms of flavor and texture.
After getting the thumbs-up from the staff, the Hash Brown Burger went on the menu in late summer, and Anda expects it to stick around for a while, or at least until he dreams up something else. “We've always played around with stuff,” he says, “so I don't know where we go from here.”