Best Crispy Cheesy Hash Brown Egg Bake Recipe By Tasty Recipes

CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY

Cheesy Baked Hash Brown Patties Recipe by Tasty image

Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper

Provided by Merle O'Neal

Categories Sides

Yield 9 servings

Number Of Ingredients 8

Ingredients

4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper

Steps:

Peel and grate the potatoes.
Drop shredded potatoes into a large bowl of ice water to remove surface starch.
Preheat oven to 400°F (200˚C).
Strain or squeeze potato shreds and transfer to a large bowl.
Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
Bake for 40-45 minutes or until brown and crispy.
Allow to cool for 5 minutes. Serve warm.
Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

HASH BROWN EGG BAKE

Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY

Crispy Cheesy Hash Brown Egg Bake Recipe by Tasty image

Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive

Provided by Matthew Johnson

Categories Breakfast

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 lb russet potato
salt, to taste
pepper, to taste
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 cup shredded parmesan cheese
¼ cup olive oil
12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips
12 slices deli ham, cut into 1x3in (2x7 cm) strips
6 large eggs
fresh chive, chopped, for garnish

Steps:

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
Transfer the potato mixture to the baking dish. Spread evenly.
Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
Serve and sprinkle with chives, if desired.
Enjoy!

Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams

HASH BROWN CASSEROLE

Hash Brown Casserole image

Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.