Best Country Hash Browns Recipes

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CHEESY HASH BROWNS WITH COUNTRY SAUSAGE GRAVY



Cheesy Hash Browns with Country Sausage Gravy image

I worked on this one a bit and played about with the ingredients, and cooking method. The country sausage gravy is pretty traditional. I got it from my ex mother-in-law, man can that lady cook. The hash browns are a bit different because we're going to make then in a waffle iron. So, you ready... Let's get into the...

Provided by Andy Anderson !

Categories     Waffles

Time 35m

Number Of Ingredients 17

THE HASH BROWNS
2 medium russet potatoes, peeled, about 1 pound
1/4 medium yellow onion, about 2 ounces
1/4 c freshly shredded sharp cheddar cheese, about 1 ounce
1 large egg
1/4 c sour cream
1 Tbsp grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 pinch cayenne, or to taste
1 pinch paprika, or to taste
THE COUNTRY SAUSAGE GRAVY
1 c milk, whole fat, at room temperature
1/2 lb good country sausage
2 Tbsp flour, all-purpose variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

  • 1. THE HASH BROWNS
  • 2. Chef's Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.
  • 3. Gather your ingredients.
  • 4. Using the large holes on a box grater shred the potatoes, and the onion.
  • 5. Lay them on paper towels, and press to remove as much moisture as possible.
  • 6. Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.
  • 7. Place the ingredient in the middle of a tea towel.
  • 8. Squeeze the towel to remove most of the remaining liquid.
  • 9. Chef's Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.
  • 10. Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.
  • 11. Brush the grapeseed oil on the top and bottom portions of the waffle iron.
  • 12. Preheat the waffle iron.
  • 13. Chef's Note: If the waffle iron you are using has a heat setting, place it at 100 percent. This should give you a crispy outside and a soft inside.
  • 14. Add a generous portion of hash browns to the waffle iron.
  • 15. Close the lid and allow them to cook until crispy, about 12 to 15 minutes.
  • 16. Chef's Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.
  • 17. They should look something like this. Crisp on the outside, soft and warm on the inside.
  • 18. THE COUNTRY SAUSAGE GRAVY
  • 19. While the hash browns are cooking, gather your ingredients.
  • 20. Add the sausage to a skillet over medium heat.
  • 21. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.
  • 22. Whisk the flour and milk together.
  • 23. Add to the cooking sausage.
  • 24. Continue to stir the mixture as it begins to thicken, and then reduce heat to low.
  • 25. At this time begin seasoning the gravy with the salt and pepper... especially the pepper. When I can feel the kick of the pepper in the back of my throat, then I know it's ready.
  • 26. Chef's Note: You can add a lot of seasoning ingredients to a good sausage gravy; however, traditional country gravy is mostly milk, flour, sausage, salt, and pepper.
  • 27. Chef's Tip: Have a bit of extra milk, and flour on hand. Just in case you need to thicken, or thin down the gravy.
  • 28. PLATE/PRESENT
  • 29. Place the hash brown on a nice sized plate.
  • 30. Ladle a generous portion of gravy on top.
  • 31. Finish with sunny-side-up egg. Enjoy.
  • 32. Keep the faith, and keep cooking.

CRACKER BARREL OLD COUNTRY STORE HASH BROWNS



Cracker Barrel Old Country Store Hash Browns image

I can't tell you if this tastes like Cracker Barrel because I don't remember eating hash browns there, but it is super creamy and delicious. I made layers, but I think next time I'd just combine it all in the bowl, pour it into the baking pan, and top with butter and cheese. Recipe courtesy of Recipe Lion/Secret Restaurant Copycat Recipes. Serving size is estimated.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs frozen hash browns, thawed
1 medium onion, chopped finely
6 tablespoons butter or 6 tablespoons margarine, melted
16 ounces sour cream
8 ounces cheddar cheese (shredded) or 8 ounces colby cheese (shredded)
10 3/4 ounces cream of mushroom soup
corn flakes, crushed
4 tablespoons butter or 4 tablespoons margarine, melted

Steps:

  • In a 9x13" baking pan, make single layers of potatoes, onions, 6 tablespoons butter, sour cream, cheddar cheese, and soup.
  • Sprinkle top with cornflakes.
  • Drizzle 4 tablespoons butter over top.
  • Bake at 350 for 1 hour or until bubbly and piping hot.

Nutrition Facts : Calories 655.1, Fat 51.6, SaturatedFat 28.5, Cholesterol 94.2, Sodium 594.9, Carbohydrate 38.8, Fiber 2.5, Sugar 3.2, Protein 13.4

COUNTRY HASH BROWNS



Country Hash Browns image

Number Of Ingredients 7

4 to 5 medium russet potatoes
1 green or red bell pepper, diced
1/2 medium onion, chopped
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided

Steps:

  • Boil potatoes in their skins 20 minutes, or until about half cooked. Peel potatoes when cool enough to handle, then shred into a bowl. Stir in bell pepper, onion, paprika, salt, and pepper. Heat 2 tablespoons oil in a large, nonstick frying pan.With a spatula, press potato mixture into hot oil.* Cook over low heat 15 minutes, or until bottom is golden brown. Loosen hash browns, then invert potatoes onto a plate. Add remaining 1 tablespoon oil to pan. Slide potatoes into pan white-side down. Cook 15 minutes, or until golden brown. Cut into wedges. Salt and pepper, to taste. Makes 4-6 servings. * For crispier hash browns, cook half of the potato mixture at a time.

Nutrition Facts : Nutritional Facts Serves

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