Best 5 Cheesy Hashbrowns Recipes

CHEESY HASHBROWNS FOR A CROWD

Steps:

• 1. Line electric roaster pan with roaster liner. Spray liner with non-stick cooking spray. Be sure you use a roaster liner as there is nothing worse than cleaning an electric roaster pan that has baked on hashbrowns!
• 2. Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
• 3. Pour half of the hashbrowns into roaster pan. Add all of the soup mixture and stir well. Use a wooden spoon to stir so as not to tear the roaster liner.
• 4. Add in remaining hashbrowns and stir well. Pour in about 1/4 of the cheese at a time and mix well until you have stirred in all of the cheese.
• 5. At this point, you can cover the hashbrown mixture with Saran wrap and then aluminum foil and refrigerate overnight if you have access to a commercial refrigerator or remove the drawers from the bottom of your refrigerator and set the roaster pan in the bottom of the fridge.
• 6. When you are ready to bake the hashbrowns, remove from refrigerator, put some hot water in the bottom of the electric roaster (about 2-3 cups) and set the roaster pan into the roaster. Remove Saran Wrap and foil and put cover on roaster.
• 7. Set roaster at 350--check and stir after half an hour--if the hashbrowns seem to be bubbling along the edges of the pan, turn the roaster down to 275. Continue to cook for about 3-4 hours, checking and stirring every half hour. Be sure you stir with a silicone spatula or wooden spoon as a metal spoon will rip the roaster liner and you will have a mess!
• 8. For the Legion convention meal, we doubled this recipe and made it in two electric roasters. We served this with a 4 oz. portion scoop and got 75 servings from each roaster.

CHEESY HASHBROWNS FRITTATA

Steps:

• Heat oven to 375°F. In 10-inch ovenproof nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, potatoes (from Hamburger Helper box) and bell pepper. Heat to boiling over high heat, stirring constantly, until butter is melted.
• Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed.
• In medium bowl, beat eggs and 1/2 teaspoon salt with whisk until well combined. Pour eggs over potatoes in skillet, stirring to evenly combine. Cook 4 to 5 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until bottom is set and most of egg is cooked. Place skillet in oven.
• Bake 8 to 10 minutes or until eggs are fully cooked.
• In medium bowl, mix milk and topping mix (from Hamburger Helper box). Cut frittata into wedges. Drizzle with topping mixture. Season to taste with salt and ground black pepper.

CHEESY HASHBROWNS

Steps:

• Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.

CASEY LAUREN'S CHEESY CRAB SWEET POTATO HASHBROWNS

Steps:

• Beat the eggs in a mixing bowl; whisk in the mayonnaise, mustard, seafood seasoning, and chili powder. Add the sweet potatoes, crabmeat, mozzarella cheese, and lemon zest. Season to taste with salt and pepper; mix until evenly combined.
• Heat the vegetable oil in a large skillet over medium heat. Scoop heaping spoonfuls of the sweet potato mixture into the heated pan. Flatten into 3-inch circles and cook until golden brown, about 3 minutes per side. Repeat with remaining sweet potato mixture. Sprinkle with parsley to garnish.

CHEESY HASHBROWNS & HAM ~ SO TASTY!

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with non stick cooking spray. Set aside. If hash browns aren't thawed, I place in a large bowl and defrost in microwave for a few minutes. Place all ingredients, except for 1 cup of the cheese in a large bowl. Mix thoroughly.
• 2. Spread evenly into prepared dish.
• 3. Sprinkle with remaining cup of cheese. I then sprinkle with some dried parsley.
• 4. Bake for roughly 1 hour or until potatoes are completely cooked and cheese is bubbly and golden. Enjoy! So good!