Best Curried Hash Brown Scramble Recipes

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CHEESY HASHBROWNS BREAKFAST SCRAMBLE



Cheesy Hashbrowns Breakfast Scramble image

Scrambling for a meal? Hamburger Helper® supreme cheesy hashbrowns, pork sausage and eggs make a great breakfast, lunch or supper meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 5

Number Of Ingredients 8

1 package (12 ounces) bulk pork sausage
1 small green bell pepper, chopped (1/2 cup)
1 2/3 cups hot water
3 tablespoons butter or margarine
1 package Hamburger Helper™ cheesy hashbrowns
2/3 cup milk
3 eggs, beaten or 1 cup fat-free cholesterol-free egg product
1 tablespoon Betty Crocker™ Bac~Os® bacon flavor bits or chips, if desired

Steps:

  • Cook sausage and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in hot water, margarine and uncooked Potatoes. Heat to boiling over high heat, stirring constantly, until margarine is melted.
  • Reduce heat to medium-high; press mixture evenly. Cook uncovered, without turning or stirring, until liquid is absorbed and most of bottom is brown.
  • Meanwhile, stir Topping mix and milk in measuring cup or bowl, using fork, 30 seconds (mixture will not be smooth); set aside.
  • Turn with pancake turner; press down firmly. Pour eggs evenly over sausage mixture. Cover and cook 2 minutes. Uncover and cook about 1 minute longer, stirring entire mixture frequently, until well mixed and eggs are thickened throughout. Remove from heat.
  • Pour topping over mixture in skillet (do not stir in). Sprinkle with bacon bits; serve immediately.

Nutrition Facts : Calories 570, Carbohydrate 42 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1070 mg

HASH BROWN SCRAMBLE RECIPE - (4.3/5)



Hash Brown Scramble Recipe - (4.3/5) image

Provided by WhystleStop

Number Of Ingredients 8

1 bag hash browns
1 pkg smoked sausage
5-6 eggs
1/2 onion, chopped
8 oz shredded fiesta cheese
1 pkg cooked bacon, chopped and crumbled
1/4 cup corn oil
Refrigerated biscuits to serve

Steps:

  • 1. Preheat the oven to 350F. While you're preheating, 2. Heat your large skillet with half the oil. Cook the hash browns in 2 batches to get the golden brown sides. Place paper towels in a large heatproof bowl and put the hash browns in to drain. Salt and pepper as desired, turn off oven, and place bowl in quickly to keep warm. 3. Slice the smoked sausage, fry on medium high for about 5 min, then turn down to medium. You want the sausage edges to get that caramelized look. 4. When the edges are turning deep brown, toss your chopped onion into the skillet to cook down. Add your crumbled bacon. Place this in a heatproof bowl and quickly put into oven with other bowl. This would be the time to bake your biscuits (in a toaster oven, or remove your warm items until the biscuits are done). 5. Wipe your skillet out quickly and add the other half of the oil with the skillet on medium high. Crack your eggs in a medium bowl and beat with a fork, add to skillet, then sprinkle with cheese, turning and moving the eggs lightly to scramble and cook. 6. Remove from heat WHILE EGGS/CHEESE IS STILL A LITTLE LOOSE. You do not want to cook your scrambled eggs dry for this recipe, because they will overcook and be like rubber when you add your other ingredients. 7. With proper heat protection, remove each bowl from the oven and add to the skillet, folding the ingredients together. 8. Serve with biscuits when they are done.

COPYCAT CHICK-FIL-A HASH BROWN SCRAMBLE BURRITO



Copycat Chick-Fil-A Hash Brown Scramble Burrito image

These are great piping hot or make a batch of these ahead of time, and toss them in the freezer for a quick and easy snack. Just reheat them in the oven at 350F for 20 minutes and you're all set.

Provided by EmKenBken

Categories     Breakfast

Time 1h5m

Yield 4 burritos

Number Of Ingredients 21

1 (16 ounce) bag tater tots
6 cups peanut oil, for frying
1/2 cup pickle juice
1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3/4 lbs chicken tenderloins, about 16 pieces
1 large egg
3 cups all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking powder
1 teaspoon kosher salt
1 tablespoon paprika
2 teaspoons chili powder
1 (8 ounce) cooking spray, such as Pam
8 large eggs
1/4 cup whole milk
1 cup monterey jack and cheddar cheese blend, shredded
1/8 teaspoon kosher salt
4 flour tortillas, 10-inch
1 (8 ounce) jar salsa, jalepeno preferred

Steps:

  • Hash Browns:.
  • Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside.
  • Heat oven to 350 degrees F Line a baking sheet with paper towels.
  • Wet mixture:.
  • In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients.
  • Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture:.
  • Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside.
  • Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
  • Scrambled Eggs:.
  • In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled.
  • Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas.
  • One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.

Nutrition Facts : Calories 4173.2, Fat 368.7, SaturatedFat 71.3, Cholesterol 563.4, Sodium 2776.7, Carbohydrate 139.1, Fiber 10.6, Sugar 13.1, Protein 85.3

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CURRIED HASH BROWN SCRAMBLE



Curried Hash Brown Scramble image

this is a good one

Provided by Patsy Fowler

Categories     Potatoes

Time 25m

Number Of Ingredients 7

2 lb boiled potatoes cooled and sliced
1 medium yellow onion chopped
3 Tbsp olive oil, extra virgin plus extra as needed
1/2 tsp salt
1 tsp curry powder
3 eggs whisked
salt and pepper to taste

Steps:

  • 1. Heat 1 tablespoon of the olive oil in a skillet over medium high heat. When the oil is hot but not smoking add the onions and cook until soft and beginning to brown. Transfer to a bowl.
  • 2. Add 2 tablespoons of olive oil to the skillet and when hot add the potatoes and the salt. Cook until they are browned on all sides. Be careful not to turn too often or the potatoes will break apart.
  • 3. Add more oil as needed to ensure a crispy finish. Add the onions to the potatoes and gently stir in the curry powder.
  • 4. Pour the eggs over the potatoes and cook for another 2 minutes until the eggs are set. Gently flip the potatoes and cook for another minute. Add salt and pepper to taste. Serve immediately.

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