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The perfect side dish.
Preheat the oven to 350 F.
Combine all ingredients in a large bowl and stir until fully incorporated.
Spray a 9×13 pan with cooking spray and spread hash brown mixture into the pan.
Bake for at least an hour if the hash browns are frozen. Stir every 20 minutes or so. Start with the pan uncovered and cover with a sheet of tin foil if it starts to get a little dry. It’s done when it’s fully heated, melty and golden on top.
**Note: I typically stir everything together and put it into the dish and in the fridge overnight. Then they take about 45 minutes to cook the next day (since the hash browns aren’t frozen).
There are two keys to turning out good potato croquettes every time. The first, a well-proportioned balance of flour, egg and potato. The second necessity is oil heated sufficiently for deep frying them. The recipe given here ended the diplomatickitchen’s search for one that would turn out excellent croquettes on a regular basis.
This dish is perfect for BBQ season. Because it can be served hot or at room temperature, it travels well.
This recipe serves 4 to 6.
By the way, I like to serve these for the holidays as well!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!