Chive and Onion Hash Browns

This hash brown casserole sounds and looks seriously delicious!

Ingredients

1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed



Directions

Preheat oven to 375°. 

Combine the first five ingredients in a Dutch oven, cook and stir over medium heat until blended. Stir in potatoes.

Grease a 13x9-in. or 3-qt. baking dish.  

Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese and sprinkle with 1 tablespoon chives. Repeat layers. 

Top with remaining hash brown mixture and cheese; dot with butter.

Bake, covered for 35 minutes. 

Bake, uncovered for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. 

Let stand 10 minutes before serving. Sprinkle with remaining chives. 

Yield: 12 servings (3/4 cup each)

Photo and recipe source

Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35

Hash Brown Quiche

My favorite meal is breakfast . . . I love eggs and potatoes . . . this is quick, easy and delicious. You can come up with your own variations . . . I like mine with no meat, a variety of peppers and cheeses . . . whatever you like.

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. 

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

This recipe comes from Paula Deen, Food Network