Best Bonnies Potato Hash Recipes

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

BONNIE'S OLD-FASHIONED POTATO SOUP WITH BACON

Steps:

• 1. Wash, peel and chop the potatoes, carrots, and celery.
• 2. In a large, deep skillet, fry the chopped bacon until brown, and reserve 2 TBSP of the grease to make a roux.
• 3. Saute the potatoes, onion, celery and carrots in the remaining grease in the skillet until the onion is translucent. Drain and spoon the vegetables out of the skillet and set aside. Wipe out the skillet with a paper towel. Heat the skillet over medium heat and add 2 tablespoons of bacon grease and 2 tablespoons of butter. When a pinch of flour makes the oil bubble, Stir in 4 tablespoons of flour and make a simple roux. Let it bubble for a couple of minutes, or until it starts to turn a very light brown.
• 4. My substitute for All Purpose Flour is My Kitchen Flour and consists of equal parts of these four flours: MY KITCHEN FLOUR Brown rice flour, superfine cornstarch potato starch tapioca flour
• 5. Using a whisk, add the 4 cups of chicken stock, slowly to the roux.
• 6. Return the pre-cooked vegetables to the skillet and add the seasonings: basil, celery powder, garlic powder and the bay leaf, salt and pepper. Stir the mixture.
• 7. Cook over medium low heat until the potatoes are about half done, about 20 minutes, then add the bacon, heavy cream and the parsley.
• 8. Simmer on lowest setting until potatoes are tender, about 10 to 15 minutes. Check the seasoning to see if it needs more salt.
• 9. Remove the bay leaf and serve with crusty bread.

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

EMILY'S FAMOUS HASH BROWNS

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.

BONNIE'S HASH BROWN POTATO PIE

Steps:

• 1. Preheat the oven to 425 degrees. Put the hash brown potatoes on the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle the melted butter over the potatoes and pat into place to form crust. Place the dish in the microwave for 2 minutes on high. Remove the dish and bake at 425 degrees for 25 minutes.
• 2. Reduce oven temperature to 350 degrees. Layer the chopped ham, shredded cheese, red bell pepper, onion and jalapeno over the baked crust.
• 3. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Cover loosely with tin foil and let sit for about 10 minutes until set.
• 4. This is how it looks! Enjoy!