Home Fries #1 * Home Fries #2 * Home Fries #3

Hamburger Hash Brown Quiche * Homemade Hash Browns

Hash Brown Potato Casserole * Hash Brown Quiche

Ham and Egg Casserole (Potato Chips) * Hash Brown Breakfast Quiche

Hearty Beef and Fries Casserole


Home Fries #1

 

6 med potatoes sliced thin then cut in half

1 large onion sliced med-thick then cut in half

garlic - to taste

salt - to taste

pepper - to taste

oil

1/8 cup of water

1 T worchestershire sauce

iron skillet (because it retains heat so well)

round pizza pans

Place oil, potatoes, onions, garlic, salt, and pepper in skillet. Cook over med heat and cover with pizza pan. Stir every 5 minutes or so. IMPORTANT! 3 minutes before the potatoes are done, mix the worchestershire sauce and water together and pour over the potatoes and stir. I use raw potatoes and it takes me about 30 minutes to cook. Get the person you cooked for to clean the skillet.


Home Fries #2

 

2 large onions, chopped

10 red potatoes

salt & pepper

olive oil

Cover whole potatoes with water, bring to a boil, turn to medium and cook for 15 minutes or until they can be pierced with a fork. Drain, allow to cool enough to handle and cut in wedges leaving the peeling on if preferred.

Saute onion in small amount of oil until caramelized. In a separate pan, fry the potatoes, stirring and turning until they're nicely browned. Just before serving, add the onions, salt and pepper.

 


Home Fries #3

 

4 big potatoes cooked

4 cloves garlic

1 large yellow onion

1/2 red pepper

oodles bacon grease

salt and pepper

paprika

 

This is a high calorie dish. You are warned.

The day before you plan to have home fries, cook the potatoes. Bake them, boil them, however you please - and let them sit in the refrigerator overnight.

Chop the potatoes into chunks or dice. In a well seasoned cast iron pan, melt a dollop of bacon grease. Toss in the potatoes but don't stir them too frequently - you want to let them develop that golden crusty outside, and that won't happen if they move a lot.

Mince the garlic, cut up the onion, and chop the pepper. In a separate pan, heat some more bacon grease, and cook the garlic, onions, and pepper until they are more or less done. Others argue that it is best to cook them together, but I find that when the potatoes are done to my liking, the garlic and onion tend to be burnt. When the potatoes are ready, add the garlic and onions, mixing well. Add salt and pepper to taste, then add a little paprika until you get a nice color.

Recipe By: Idlewild


Hamburger Hash Brown Quiche

 

1 Lb. pkg. frozen hash browns -- thawed

1/2 C. melted butter

1/2 Lb. ground beef

1/3 C. chopped onion

1/2 C. milk

2 eggs -- beaten

1 Tbsp. cornstarch

1/2 Lb. Velveeta cheese -- cubed

salt and pepper to taste

1 Tsp. Worcestershire sauce

Press potatoes into a greased 9 inch pie plate or quiche pan; brush with melted butter. Bake 10 minutes while preparing meat filling. Brown meat and onion; drain. Combine milk, eggs and cornstarch. Stir into meat. Add cheese and season with salt and pepper and Worcestershire sauce. Pour into hash brown crust and bake at 350 degrees for 30 to 35 minutes.


Homemade Hash Browns

 

Russett Potatoes

1. Heat your pan

2. While the pan is heating, grate your raw potatoes. Use the coarse holes in the grater. If you have a food processor, use the grating disc.

3. When your pan is hot, add oil. I use olive oil. Corn or canola will do just fine. I used to use bacon grease till I got religion. Use plenty of oil but not enough so you have a lot left over. You will get the feel of this.

4. When your oil is hot, add the potatoes. With a spatula, form them into a pancake.

5. As the potatoes fry, continue to flatten out the "pancake." When the edges get crispy, lift them with the spatula. Keep sliding the spatula under the potatoes till you can move the "pancake" in one piece.

6. When the whole "pancake" is crisp enough on the bottom, flip the sucker with the spatula.

7. Fry the other side till it's crisp, then remove from pan and eat.


Hash Brown Potato Casserole

 

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)

1 stick butter melted

2 T. minced onions

1 t. salt

1/2 t. pepper

1 can cream of chicken soup

1 pint of sour cream

1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle with parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes. Bake for 1hour at 350.

Variations:

* Use Mrs. Dash instead of salt & pepper

* I've used the different creamed soups along with the cream of chicken (broccoli, mushroom, celery, etc.) when baking a double batch

* Bacon bits can be sprinkled on with the parsley & paprika

* Different cheeses can be used too.

* Rice Krispies can be used in the place of corn flakes


Hash Brown Quiche

 

3 c Frozen loose hash browns, shredded, thawed

1/3 c Butter; or margarine, melted

1 c Cooked ham, diced

4 oz Cheddar cheese, shredded

1/4 c Green pepper, diced

2 Eggs

1/2 c Milk

1/2 ts Salt

Press potatoes between paper towels to remove excess moisture. Press into the bottom and up the sides of an ungreased 9" pie plate. Drizzle with butter. Bake at 425~ for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and,pepper. Pour over all. Reduce heat to 350~; bake for 25 to 30 minutes or until a knife inserted comes out clean. Allow to stand for 10 minutes before cutting. Source: Taste of Home.

From Carole Walberg's MC 3


Ham and Egg Casserole (Potato Chips)

 

6 hard-boiled eggs

1/4 cup chopped celery

1 tablespoon mayonnaise

1 teaspoon prepared mustard

6 slices ham

1 can cream of mushroom soup

1/3 cup milk

1/2 cup grated Cheddar cheese

1/4 cup crushed potato chips

stuffed olives -- sliced, optional

Cut hard boiled eggs in half. Remove yolks and mash with celery, mayonnaise and mustard. Refill whites. Pout halves back together. Wrap each egg with a slice of ham. Arrange in baking dish with fold down. Combine soup and milk.Pour over ham rolls. Sprinkle with grated Cheddar cheese and crushed chips.Top with sliced olives. Bake at 350 F. until hot and cheese melts.

Recipe By : bobbi744@sojourn.com


Hash Brown Breakfast Quiche

 

4 c Frozen hash browns, thawed

1/4 c Minced green onions

2 tb Butter or margarine, melted

1 ts Black pepper, divided

1 cn (10 3/4-ounce) CAMPBELL'S Condensed Cream of Chicken Soup or Reduced Fat Cream of Chicken Soup

4 lg Eggs, beaten

1 c (4 ounces) shredded sharp Cheddar cheese

1 c Minced cooked ham

1/2 c Minced green bell pepper

1 Jar (2-ounce) diced pimiento (optional)

Combine hash browns, green onions, butter and 1/2 teaspoon ground black pepper; press into bottom and up sides of a greased 10-inch quiche dish or tart pan. Bake at 425 for 25 minutes or until lightly browned around edges. Let cool 10 minutes. Combine remaining 1/2 teaspoon pepper, soup and next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at 350 for 50 minutes or until set. Let stand 10 minutes before serving.

Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions. Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.


Hearty Beef and Fries Casserole

 

2 pounds ground beef -- browned and drained

1 onion -- sliced thin

1/2 cup milk

1 can cheddar cheese soup

1 can mushroom soup

1 package frozen French fries

2 cups shredded cheddar cheese

Place browned ground beef in the bottom of a baking pan. Top with a layer of onions. Mix the mushroom soup, cheese soup and milk. Spread over onions. Top with frozen french fries. Sprinkle shredded cheese over all. Bake at 350F for 45 minutes.

Recipe By : CDKitchen http://www.cdkitchen.com

 

Back to Fried Potatoes

Baked & Smashed Potatoes Mashed Potatoes

Potato Cakes Potato Casseroles Potato Pies

Potato Salads Potato Soups

Various Recipes Potato Varieties, Tips and Misc.