Best Hash Browns A La Cheese Steak Recipes

PAN-SEARED STEAK AND LOADED HASH BROWNS FOR TWO

Steps:

• Season steak on both sides with grill seasoning. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook steak in oil 7 to 10 minutes, turning once, until medium-rare to medium (145°F to 160°F). Transfer steak to cutting board, and keep warm. Wipe out skillet with paper towels.
• In medium bowl, mix hash browns, salt and 1/4 teaspoon of the pepper. Add 2 tablespoons of the oil to skillet; heat over medium heat. Pack mixture firmly in skillet, leaving 1/2-inch space around edge.
• Drizzle remaining 1 tablespoon oil evenly over hash browns. Cook 5 to 7 minutes or until bottom is brown. Using a heat-proof silicone spatula, cut hash browns in half; turn over carefully. Cook 5 to 7 minutes or until bottom is browned. Top with cheese, green onions and bacon.
• Meanwhile, in small bowl, mix softened butter, garlic and remaining 1/4 teaspoon pepper.
• Spread steak with butter mixture, and cut into 1/2-inch slices. Serve with hash browns.

ALEA'S MEAT LOVER'S HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350°F Grease a 13x9-inch pan.
• In a medium bowl, beat eggs.
• Add cottage cheese and spices to eggs and stir to combine.
• In a large bowl, combine hash browns, 1 cup cheddar cheese, 1 cup mozzarella cheese, ham or sausage (or a combination of both), and onions.
• Pour egg mixture over the hash brown mixture and stir to combine.
• Spoon hash brown mixture into the greased casserole.
• Sprinkle remaining cheese, bacon, and parsley over the top.
• Bake at 350°F for 1 hour or until an inserted knife comes out clean.
• Let sit for 5-10 minutes to set before serving.
• I usually make my hash brown casserole for Sunday brunch. I serve it with fresh fruit. If my son gets his way, I will also serve it with a side of bacon.

PORK STEAK AND CHEESY HASH BROWN CASSEROLE

Steps:

• Cut pork steak into bite-sized strips or larger as desired, and coat with flour, salt and pepper in a large bowl. Heat oil in large skillet or dutch oven and brown meat. Saute onions with meat half way through if you want onions added. (Don't have to cook meat throughly, as it will finish cooking in oven.) Combine in saucepan sour cream, mushroom soup, mushrooms, and half of cheese. Stir and heat mixture, do not boil. Place hash browns in bottom of Pam-sprayed casserole dish or 9 x 13 inch cake pan. Add green beans on top if desired. Pour sour cream mixture over this and place pork steak on top. Sprinkle with remaining cheese and bake, covered with foil in 350 degree oven for 1 1/2 hours.
• I prefer to use the Southwestern type of shredded hashbrowns that already has some onion and green pepper in it if I don't add the green beans. Without the green bean addition, this tastes very much like the famous cheesy hashbrown casserole everyone seems to like so well. If you add the green beans and onions, it tastes a lot like Durkee's green bean casserole. The pork steak is a delicious blend of flavors either way!
• I have a VERY PICKY 13 year old son who hates mushrooms or mushroom soup, and won't even eat green bean casserole, but LOVED this dish because he didn't realize it had mushroom soup in it. He even asked for seconds, then wanted the left-overs the next day. Hubby said this was one of the BEST casseroles I had ever made. No leftovers for the son, as hubby had already eaten it for breakfast the next morning!
• If you have never cooked with pork steak before, as I hadn't, try this. You will be surprised how EASY and TASTY this is! FIVE STARS for my family!

HASH BROWN-TOPPED STEAK

Steps:

• In a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 2 minutes longer., Stir in hash browns and 1/4 teaspoon salt; spread in an even layer. Reduce heat to medium; cook 5 minutes. Turn hash browns over; cook, covered, 5-6 minutes longer or until heated through and bottom is lightly browned. Sprinkle with cheese; cover and remove from heat. Keep warm., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove steaks from heat; top each with a fourth of the potato mixture. Sprinkle with chives.

FLANK STEAK WITH HERB SAUCE AND THREE CHEESE WAFFLE HASH BROWNS

Steps:

• For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
• For the three cheese waffle hash browns: Preheat a waffle iron to medium.
• Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
• Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
• Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
• For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
• Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.

BACON AND BLUE CHEESE HASHBROWN CASSEROLE

Steps:

• In a large pan, fry bacon over medium-high heat. Set aside on a paper towel lined plate in order to absorb excess grease.
• In a large bowl, combine potatoes, 1/2 cup blue cheese, half and half cream, half of the chives and the 1/2 of the cooked bacon and mix well.
• Place in a baking dish or pan and bake uncovered at 375 degrees for 45-60 minutes.
• Top the casserole with remaining bacon, blue cheese and chives and bake an additional 5 minutes.

STEAKHOUSE SIRLOIN WITH GOLDEN HASH BROWNS & MUSHROOMS #5FIX

Steps:

• For the steak: If using a grill, preheat to very hot. If using a skillet, spray with cooking spray and preheat to very hot, but not smoking.
• Melt 4 Tbs. of the Butter in an 8 " skillet over medium high heat . Sprinkle with ½ teaspoons seasoned salt.
• Add mushrooms and sauté for about 5 minutes until mushrooms are tender. Remove from skillet with a slotted spoon, cover with aluminum foil and set aside to keep warm.
• Add remaining butter to the skillet used to cook the mushrooms. Sprinkle with ½ teaspoons of the seasoned salt.
• Blot the Hash Browns with paper towels pressing out most of the liquid. Place hash browns in the skillet and press down firmly with your fingers or a wooden spoon until compressed into the skillet. Sprinkle with another ½ teaspoons seasoned salt. Cover the skillet and cook for 15 minutes over high to medium high heat until very golden brown on the bottom. Do not stir or turn with a spatula while potatoes are cooking. After 15 minutes, lift up edge of the potatoes to see if they are crispy. If not, cook another 5 minutes.
• While potatoes are cooking, blot steaks with a paper towel, then rub remaining seasoned salt on both sides. Cook on very hot grill or in hot skillet for 2 ½ minutes per side for medium rare. Turn only once so steak gets a nice sear. Remove steak from heat and let rest 5-7 minutes before slicing into ½" wide slices.
• To assemble: Invert a serving platter over the potatoes and flip so the Hash Browns are in a circle in the middle of the platter. Pour mushrooms on top and in the center of the potatoes. Arrange steak slices around the outside of the potatoes.