Best Country Hashed Browns Barefoot Contessa Recipes

Barefoot Contessa's Salted Caramel Brownies image

Provided by Kerena

Categories Dessert

Time 1h

Yield 12 brownies, 12 serving(s)

Number Of Ingredients 14

1 cup unsalted butter
8 ounces Hershey's semi-sweet chocolate chips
6 ounces Hershey's semi-sweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup sugar
2 tablespoons sugar
1/2 cup all-purpose flour, plus 2 tablespoons, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 -6 ounces caramel sauce, such as Fran's
2 -3 teaspoons flaked sea salt, such as Maldon

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. (It is very important to allow the butter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.).
In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

COUNTRY HASHED BROWNS (BAREFOOT CONTESSA) image

Number Of Ingredients 9

5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and
1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions
1/2 pound smoked ham slices, 1/2-inch diced

Steps:

Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.

Barefoot Contessa's Hash Browns - Ina Garten image

Provided by Bri22

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb boiling potato, peeled and chopped into tiny cubes
2 onions, chopped
5 tablespoons butter
1 pinch salt
1 pinch pepper
scallion
parsley

Steps:

Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.