Best Loaded Hash Browns Recipes

LOADED HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Thaw potatoes.
• Combine soup, sour cream, softened cream cheese, 1/4 cup melted butter, bacon bits, chives and cheese.
• Mix in potatoes.
• Spray 3 quart casserole dish with Pam and add mixture.
• Mix remaining 1/4 cup melted butter and crumbs and sprinkle on top.
• Bake 1 hour.

WAFFLED AND LOADED HASH BROWNS

Steps:

• Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F.
• Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve.
• Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
• Lightly brush the top and bottom of the waffle iron with melted butter. Put a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno.

LOADED HASH BROWNS

Steps:

• In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
• Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other.
• Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.

COPYCAT LOADED HASH BROWNS

Steps:

• Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
• Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
• Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
• Bake 10 min. or until toppings are heated through and cheese is melted.

CHEESY LOADED HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease/spray a 13x9-inch baking pan.
• In a large skillet over med-high heat, melt butter; add onion, green pepper, and tomato and sauté for 5-7 minutes.
• Add flour to skillet and stir briskly until flour is absorbed.
• Add broth, milk, hashbrowns, ham, pepper, salt, and parsley to skillet. Cook for about 5 minutes, stirring often.
• Stir in the cheese; stir to combine well.
• Pour into prepared baking dish.
• Bake, uncovered for about 30 minutes or until sides bubbly and top is slightly browning.

COPYCAT LOADED HASH BROWNS

Steps:

• Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
• Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
• Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
• Bake 10 min. or until toppings are heated through and cheese is melted.

LOADED HASH BROWNS

Steps:

• In a large skillet cook sausage and onion over medium heat until sausage is brown and onion is tender, using a wooden spoon to break up sausage as it cooks. Drain off fat.
• In slow cooker combine sausage mixture, potatoes, the 1 cup cheese, the sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour soup mixture over potato mixture in cooker; stir to combine.
• Cover and cook on low-heat setting for 8 to 9 hours or on high setting for 4 to 4.5 hours. Stir before serving. If desired, top each serving with a fried egg.