Doing hash browns is essentially a simple task that takes very little time to complete. There are two methods by which you can do these potatoes. This recipe is a family favorite! We typically make this dish when having a family brunch or it is also great for breakfast for supper! Serve with fresh fruit and rolls.
Of course, Philip recommends cooking this meal on a Blackstone griddle.
- 1/2 C Cream or Milk
- 1/3 C Butter, melted
- 4 Eggs
- 1 C Hot Pepper Cheese
- 1 C Monterey Jack Cheese
- 1 Package Simply Potatoes Hash browns
Other ingredients to use
One full cup of frozen hash browns will dehydrate to approximately 1/3 of a cup of dry product. Therefore, when it’s time to reconstitute your dehydrated potatoes place about 1/3 of a cup of the dried product into 1 cup of boiling water and let the mixture sit for about 20 minutes.
If you use frozen hash browns, then all you need to do is open the bag and place the frozen hash browns on your dehydrator tray. Next turn on the machine and let it process the potatoes until they are crispy. Nothing could be easier or simpler than that. When figuring the amount of dehydrated product you will end up with you can roughly base your estimates on the following figures:
Preheat oven to 425 degrees. Grease bottom of pie plate with Pam or another vegetable oil spray. Push the potatoes of your hash brown into the bottom of the greased pie plate. Then, melt the butter in the microwave. Brush the butter over the potatoes. Place in center rack of the oven and bake at 425 degrees for 25 – 30 minutes or until edges are browned. Keep a close eye on the potatoes as they will start to brown around the edges at around 20 minutes.
Turn oven temperature down to 350 degrees.
Be sure to place cookie sheet on the rack below the pie plate to catch any grease that boils over. I have forgotten many times to do this and when I forget, the grease drops onto the bottom of the oven, and lots of smoke comes out!
While you are baking the hash browns, shred the cheese in a separate bowl.
Shred cheeses and spread over top of Egg mixture. Bake at 350 degrees for 30 – 40 minutes or until knife inserted in the middle comes out clean.
After it has re-hydrated, you could then drop the hash browns into your frying pan or skillet and cook them until the remaining liquid is gone. As you are preparing it you can add a teaspoon or two of butter and continue to fry them until they turn a golden brown color.
The second way to handle dehydrated potatoes is to make them from scratch. This is great if you have an abundance of potatoes handy. You can purchase your potatoes by the 50-pound bag unfortunately sometimes you may not use all of them up. So to prevent waste, you will dehydrate them. When making your hash browns, you must first grate them up. You can use your food processor for this task as it sure is better than attempting to do it by hand and it comes out more uniform as well. After slicing them up place them in cold water for a short period and afterward drain them well. This process will remove any excess starch that has built up on the potatoes. Next, you should be ready to steam them for a few minutes by way of a steam basket.
Take your finished potatoes which should now be steamed and dump them onto the dehydrator trays spreading them out evenly. You don’t want them piled on top of each other. Turn on the dehydrator and process for about 4 hours on 125 degrees then drop the temperature to 115 until the potatoes become crispy. Alternately you could dehydrate small dice “O’Brien” versions if you so desired instead of the shredded hash browns.
The Hash browns is a quick and healthy meal for busy days. It is a quick cooking mixture of meat and potatoes. You can add any extra leftover vegetables that you might have on hand for a one-dish meal. This recipe uses lean ground beef, but you can also use leftover roast beef or chicken that you might have on hand. Using leftovers reduces cooking times even more and helps control the food budget, an added benefit in the current economy.