Type what you have

Ingredients

• ✓ hash brown
• sour cream
• cheddar cheese
• bacon bits
• ranch dressing mix

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine hash browns, sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl; stir until mixed. Pour into a 9x12-inch baking pan.
3. 3 Bake in the preheated oven until potatoes are golden brown and cooked through, 45 to 60 minutes.

By MrsLeahFlash

Ingredients

• ✓ hash brown
• vegetable oil
• onion
• bacon
• cheddar cheese
• green chile pepper
• egg
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
2. 2 Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
3. 3 Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
4. 4 Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
5. 5 Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

By boogiemom

Ingredients

• ✓ hash brown
• egg
• onion
• flour
• salt
• olive oil
• chorizo sausage
• onion
• garlic
• milk
• cilantro
• cumin
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
2. 2 Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
3. 3 Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
5. 5 Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
6. 6 Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
7. 7 Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

By Dana

Ingredients

• ✓ hash brown
• olive oil
• onion
• chili powder
• hot pepper sauce
• salt
• corn
• kidney bean
• vegetable broth

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.

By SlimCookins

Ingredients

• ✓ hash brown
• bacon
• mushroom
• green bell pepper
• red bell pepper
• onion
• egg
• sour cream
• velveeta cheese

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
3. 3 Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4. 4 Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
5. 5 Bake 40 min. or until center is set and casserole is heated through.

By VELVEETA Cheese

Ingredients

• ✓ hash brown
• cream of potato soup
• cream of celery soup
• sour cream
• green bell pepper
• onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix together both condensed soups, sour cream, bell pepper, and onion in a bowl until well combined.
3. 3 Spread frozen hash browns into the bottom of the prepared pan; pour soup mixture over top.
4. 4 Bake in the preheated oven for 1 hour. Sprinkle Cheddar cheese over top and continue to bake until melted, about 30 minutes more.

By JBOPP

Ingredients

• ✓ hash brown
• pork sausage
• crescent roll
• pimento
• oregano
• egg
• cheddar cheese
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat.
3. 3 Spread crescent rolls on the bottom of a rimmed pizza pan. Top with sausage, followed by hash browns. Add pimentos and oregano.
4. 4 Mix eggs, Cheddar cheese, milk, salt, and pepper together in a bowl. Pour over pizza.
5. 5 Bake in the preheated oven for 25 minutes. Top with Parmesan cheese and continue to bake for 5 minutes more.

By SUSANBOWMAN

Ingredients

• ✓ hash brown
• butter
• onion
• cream of mushroom soup
• cheddar cheese
• sour cream
• garlic powder
• salt
• black pepper
• green onion

Instructions

1. 1 Line a slow cooker with a slow cooker liner or spray with cooking spray.
2. 2 Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
3. 3 Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
4. 4 Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.

By Yoly

Ingredients

• ✓ hash brown
• vegetable oil
• pork sausage
• bacon
• tomato
• mushroom
• egg
• white bread
• butter

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.
2. 2 When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.

By Cate83

Ingredients

• ✓ hash brown
• water
• vegetable oil
• cooking spray
• egg
• green chile
• flour tortilla
• green onion
• goat cheese
• green salsa

Instructions

1. 1 Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.
2. 2 Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.
3. 3 While the hash browns are cooking, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes, stirring in chiles during the last minute. Remove from the heat.
4. 4 Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.
5. 5 Serve with salsa verde on the side.

By Idahoan

Ingredients

• ✓ hash brown
• bacon
• cooking spray
• sour cream
• butter
• salt-free seasoning blend
• cheddar cheese
• chive
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
3. 3 Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
4. 4 Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

By Noonie Finch Hodges

Ingredients

• ✓ hash brown
• cooking spray
• egg
• ham
• cheddar cheese
• monterey jack cheese
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray.
2. 2 Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.
3. 3 Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

By Jackie

Ingredients

• ✓ hash brown
• pork sausage
• tomato
• butter
• bacon
• mushroom
• baked bean
• egg
• bread
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brown the sausages on all sides in a frying pan over medium heat for 5 minutes. Transfer to a baking dish.
3. 3 Bake the sausages in the preheated oven for 10 minutes.
4. 4 Score a cross into the bottom of the tomato and place, cross-side up, in the baking dish with the sausages.
5. 5 Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
6. 6 Meanwhile, in the frying pan used to brown the sausages, melt 1 tablespoon of butter and fry the bacon, hash browns, and the mushrooms over high heat until the mushrooms have softened, the bacon begins to crisp, and the hash browns turn golden, about 7 minutes. Transfer to the oven to keep warm.
7. 7 Pour beans in a small saucepan and cook, stirring frequently, over medium heat until heated through.
8. 8 Crack egg into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
9. 9 Toast bread and spread remaining butter over.
10. 10 Bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg, and toast on a warm serving plate. Season with salt and pepper, garnish with parsley, and serve immediately.

By geneviever

Ingredients

• ✓ hash brown
• cooking spray
• egg
• milk
• all-purpose flour
• onion
• sriracha sauce
• garlic
• baking powder
• salt
• black pepper

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions; spray with cooking spray.
2. 2 Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter.
3. 3 Pour 1/4 of the mixture onto the preheated waffle iron; spread to the edges with a spatula. Cook until golden and warmed through, 5 to 7 minutes. Repeat with remaining batter.

By weedak

Ingredients

• ✓ hash brown
• corn
• cream of potato soup
• chicken broth
• onion
• bacon
• jalapeno pepper
• heavy cream
• shrimp
• parsley
• salt
• black pepper

Instructions

1. 1 Combine corn, potato soup, hash browns, chicken broth, onion, bacon, and jalapeño in a large slow cooker; cover slow cooker. Cook on Low for 4 hours.
2. 2 Purée soup using an immersion blender until reaches desired consistency. Stir in cream, shrimp, parsley, salt, and black pepper; cover slow cooker. Cook on Low for 1 hour.

By Barbara Anderson Bruneau

Ingredients

• ✓ hash brown
• cooking spray
• breakfast sausage
• sweet onion
• green bell pepper
• jalapeno pepper
• cheddar cheese
• tomato
• green chile
• egg
• milk
• salt
• black pepper
• hot sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
3. 3 Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
4. 4 Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
5. 5 Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

By LeslieFSU

Ingredients

• ✓ hash brown
• cooking spray
• bacon
• white mushroom
• yellow onion
• avocado oil
• corn
• green onion
• cilantro
• carrot
• egg
• cheddar cheese
• monterey jack cheese
• salt
• black pepper
• rice flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Ingredients

• ✓ hash brown
• cooking spray
• butter
• butter
• red bell pepper
• mushroom
• scallion
• salt
• black pepper
• spinach
• egg
• heavy cream
• gruyere cheese
• gruyere cheese
• ham

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
2. 2 Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
3. 3 Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
4. 4 Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
5. 5 While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
6. 6 Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
7. 7 Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
8. 8 Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.

By Bibi