Best Makeover Au Gratin Hash Browns Recipes

HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray; set aside.
• Melt butter in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Reduce heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a simmer, whisking constantly, until thickened. Remove from heat and whisk in cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended. Stir in defrosted hash browns until completely combined.
• Transfer hash browns to prepared baking pan and spread into an even layer. Evenly top with 1 cup shredded cheddar. Combine Ritz with melted butter and stir with a spatula until evenly coated. Sprinkle evenly over cheese.
• Cover casserole with foil and bake at 350 degrees for 40 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. Turn oven to broil (without moving pan) and broil until topping is golden, 1-2 minutes, watching closely it doesn't burn.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

AU GRATIN HASH BROWNS

Steps:

• In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

AU GRATIN HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt 4 Tbsp butter in a large saucepan over medium heat. Add onion and saute until softened, about 5 - 6 minutes.
• Add in flour and cook stirring constantly, 1 minute. While whisking pour in milk then cook stirring constantly until mixture comes to a boil.
• Remove from heat, add in cheddar cheese and parmesan cheese and stir until melted.
• Stir in sour cream. Season mixture with salt and pepper to taste (you want it on the salty side as it will be seasoning the potatoes).
• Place hash browns in a large mixing bowl then pour in milk mixture and toss to evenly coat. Transfer to a 13 by 9-inch baking dish (no need to grease dish) and spread into and even layer.
• Place cornflakes in a gallon size resealable bag, seal bag and crush with a rolling pin to roughly pebble size bits.
• Add 3 Tbsp melted butter to cornflake mixture then seal bag and toss to evenly coat with butter. Sprinkle cornflake mixture evenly over casserole.
• Bake in preheated oven until hot throughout, about 40 - 50 minutes. Garnish with parsley and serve warm.
• Recipe source: Cooking Classy

HASH BROWNS MAKEOVER

Steps:

• Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
• Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
• Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

HASHBROWNS AU GRATIN

Steps:

• 1. Thaw Potatoes
• 2. In a large mixing bowl, add Thawed Potatoes, add salt, pepper, onion, and cheese. Mix together
• 3. Melt butter, add sour cream and soup. It will make a nice creamy mix.
• 4. Pour cream mix over potatoe mixture. Mix well. I find that it is much easier to mix using my hands than using a big spoon.
• 5. Put in a 3-quart buttered casserole dish
• 6. Bake at 350 degrees for 45 minutes

AU GRATIN HASH BROWNS CASSEROLE

Steps:

• Oven@ 350.
• In a large bowl combine first 5 ingredients.
• Stir in potatoes and cheese.
• Transfer to a greased casserole dish.
• Sprinkle Durkee French Fried Onions over top of casserole.
• Bake for 1 hour.

HASH BROWNS AU GRATIN

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the hash browns, cheese, onion, salt, pepper and chopped chilies.
• In another bowl, combine the sour cream, soup and 1/4 cup of the butter.
• Pour over potato mixture and mix gently to combine.
• Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top.
• Bake, uncovered, for 45-55 minutes or until heated through.

AU GRATIN HASH BROWNS POTATOES

Steps:

• Spread potatoes evenly into greased 9" x 13" baking pan.
• Layer diced onion over potatoes.
• In a saucepan heat half-and-half, margarine and cheese.
• Cook until melted.
• Stir in cottage cheese.
• Pour sauce over potatoes.
• Let stand at least 1 hour or overnight.
• Bake at 350 degrees for 1 to 1 1/2 hours.