69469 roasted hash cheesy cups Recipes

simply potatoes shredded hash browns, butter or margarine, salt, ground italian sausage, chopped mushrooms, chopped red bell pepper, allwhites egg whites, crystal farms finely shredded cheddar cheese

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

simply potatoes shredded hash browns or 3 1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel, green onions, chopped (approx . 1/3 cup), parmesan cheese, grated, kosher salt, black pepper, olive oil

hash browns, simply potatoes shredded hash browns, cream of chicken soup, crystal farms shredded cheddar cheese, sour cream, chopped onion, butter or margarine, melted, corn flakes, coarsely crushed, butter or margarine, melted

hash browns, thawed, cheddar cheese, shredded, mozzarella cheese, shredded, onion, chopped, sour cream, pepper, fresh ground, salt

hash browns, cubed style, thawed, onion, diced, cream of chicken soup, sour cream, butter, melted, cheddar cheese, mild, grated, corn flakes, crushed

hash brown potatoes, thawed and broken up, shredded sharp cheddar cheese, sour cream (you can use low fat ), cream of chicken soup, chopped onion, salt, pepper, margarine, melted, crushed corn flakes

simply potatoes shredded hash browns, egg, beaten, cornstarch, deli corned beef, cut in strips, swiss cheese, shredded

hash brown potatoes (i use the chunk ones ), chopped onion (use as much as you like), grated cheese (cheddar, american), margarine or 1/2 cup butter, cut in chunks, salt, pepper , as desired, carton sour cream, cream of chicken soup

cheesy beef & cornbread pie, preheat oven 350 degrees ., pd. lean ground beef (cooked and drained ), chopped onion, chopped green peppers, chopped garlic (optional), add 1 can of condensed tomato soup, water, black pepper, cayenne pepper, paprika, sugar, whole kernel corn, drained, diced tomatoes, mix all well and heat in skillet ), corn bread top ), combine 1 1/2 cups of corn meal, flour, sugar, salt, baking powder, beaten egg, buttermilk, vegetable oil ., over (all) - also 1 cup sharp cheddar cheese

olive oil, divided, simply potatoes shredded hash browns, ripe avocados, peeled, halved, pit removed, eggs, monterey jack pepper cheese, grated

shredded hash browns (i use simply potatoes), butter (i use smart balance, but don tsp use smart balance light), salt, ground italian sausage (i use turkey sausage or boca), mushroom, finely chopped, red bell pepper, finely chopped, egg substitute (i use better n eggs), wisconsin aged cheddar cheese, shredded, wisconsin provolone cheese, shredded

red peppers, tops and bottoms left on but cut in half seeds and ribs removed, roasted corn (3 ears roasted or 2 cups frozen), shallots, minced fine, garlic, minced, cumin, cilantro (if not a fan ... chopped flat leaf parsley), lime , juice of, monterey jack pepper cheese, i like to cut in small cubes rather than shred for this dish, parmesan cheese, kosher salt, ground black pepper

hash browns (mrs. o briens work the best), cream of celery soup or 1 (10 1/2 oz) can cream of chicken soup, sour cream (cheddar top the tater), already browned crumbled hamburger, shredded cheddar cheese

hash browns, melted butter, salt, pepper, cove of garlic minced, chopped onion, cream of mushroom soup (i use the low sodium 1), pt sour cream, grated cheddar cheese, crushed corn flakes, melted butter

hash browns, margarine, melted, salt & pepper, onion chopped (optional), sour cream, cream of mushroom soup or cream of celery soup, shredded cheddar cheese

hash browns, butter, shredded cheese, velvetta, half and half

roast beef, cooked (prime rib or any cooked leftover beef), cooked potatoes or 1 1/2 lbs mashed potatoes, shallots, peeled and julienne cut, capers, salt and pepper, roasted garlic (optional), oil, jalapenos, fine diced, seeded (optional)