Best Creamy Hash Browns Recipes

CREAMY HAM & BROCCOLI HASH BROWNS CASSEROLE

Steps:

• preheat oven to 350 F stir together hashbrowns and cheese in a large bowl add pepper and melted butter.
• mix well.
• add brocolli and ham.
• stir to mix.
• add sour cream and cream of mushroom soup (undiluted).
• stir until all ingredients are well mixed.
• spoon mixture into a 9x13 inch baking dish coated with cooking spray.
• sprinkle evenly with paprika.
• bake at 350 for 1 hour or until bubbly.

CREAMY HASH BROWNS

Steps:

• Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.

CREAMY HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat overn to 350. Placed shredded hashbrowns in large bowl and set aside.
• Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan.
• Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper.
• Scrape potato mixture into 2-qt. baking dish and sprinkle with cheddar cheese.
• Cover with foil and bake for 30 minutes.
• Uncover and continue to bake until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.

DONNA'S CREAMY HASH BROWNS CASSEROLE

Steps:

• Combine hashbrowns, soup, sour cream, 1 3/4 cups of cheddar cheese, and parmesan cheese. Spread into a greased casserole dish. Sprinkle the remaining cheddar cheese on top. Bake at 350° for 40-45 minutes. Let stand 5 minutes before serving.

CREAMY CROCK POT HASH BROWNS

Steps:

• 1. Place potatoes in greased crockpot.
• 2. In a bowl combine the remaining ingredients. Pour over potatoes and mix well.
• 3. Cover and cook on low 4-5 hours, or until potatoes are tender and heated through.

CREAMY HASH BROWNS AKA "EVIL POTATOES"

Steps:

• Mix all ingredients together except for the onion rings.
• Pour into a 9 X 13 baking dish that has been sprayed with cooking spray.
• Bake at 350 degrees for 50 minutes.
• Remove from oven and sprinkle with the crushed onion rings.
• Return to oven and bake an additional 5 to 8 minutes, or until onion rings are slightly browned and heated through.

CREAMY SKILLET HASH BROWNS CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
• Shred potatoes, set aside.
• Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
• Add butter or margarine to skillet and let melt.
• Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
• Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
• Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
• Add additional cheese if desired.

CREAMY CHEDDAR HASH BROWNS

Steps:

• In a large bowl, combine the potatoes, cheese and chilies. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine soup and sour cream; spread evenly over potato mixture. Bake, uncovered, at 350° for 50-55 minutes or until potatoes are tender.

FLATIRON STEAKS WITH CREAMY JUNIPER SAUCE WITH HASH BROWNS

Steps:

• Bring a 4-quart pot of salted water (1 tablespoon salt for 3 quarts water) to a boil. Meanwhile, peel potatoes and cut into 3/4-inch pieces. Add potatoes to water and return to a boil, then boil 5 minutes. Drain potatoes and transfer to a bowl.
• Meanwhile, cook onion in butter with 1/4 teaspoon salt and 1/4 teaspoon pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until pale golden, about 5 minutes. Add to potatoes and mash gently, leaving larger lumps.
• Add 2 tablespoons oil to skillet and heat over medium heat until it shimmers. Add potato mixture and pat out evenly. Cook, partially covered, without stirring, until underside is golden brown, about 10 minutes. Keep warm, covered, off heat.
• Finely grind juniper berries in grinder. Pat steaks dry and season with 1 1/2 teaspoons salt, 1 teaspoon ground juniper (reserve remainder for sauce), and 3/4 teaspoon pepper (total).
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook steaks, turning once, 8 to 10 minutes total for medium-rare. Let steaks rest on a plate, loosely covered with foil, about 10 minutes.
• Add shallot to skillet and cook over medium heat, stirring and scraping up brown bits, until shallot is softened, 5 to 7 minutes. Add wine and remaining ground juniper (about 1 teaspoon), then boil until most of liquid has evaporated, about 1 minute. Add broth and cream and boil until sauce is reduced to about 1 1/4 cups, 3 to 5 minutes. Add meat juices from plate and season with salt and pepper.
• Serve steaks over hash browns and with sauce.

CREAMY CROCKPOT HASH BROWNS WITH BACON

Steps:

• Place potatoes in greased crockpot. In a bowl combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low 4-5 hours, or until potatoes are tender and heated through.

CREAMY HASH BROWNS

Steps:

• 1. Place all ingredients in large bowl. Mix together. Put in 5qt.or larger slowcooker and cook on LOW 4 1/2 hours, or until bubbly.

CREAMY HASH BROWNS

Steps:

• Place potatoes in an ungreased 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.