Combine all ingredients and mix well.
Divide evenly into 4 well-greased custard cups.
Place cups on rack and add the frozen hash brown potato patties.
Spread with margarine.
Bake at 375\u00b0 until well browned.
Defrost hash brown patties and crumble them in 9 x 13-inch pan, about 3/4 to 1-inch deep.
Brown the sausage and spread over the hash browns.
Grate or shred the cheese and spread over sausage.
Beat eggs with milk and pour over cheese layer.
Add salt and pepper to taste.
Bake at 400\u00b0 until bubbly, about 15 minutes.
killet with cooking spray. Place hash brown patties in skillet; cook over medium
Combine hash brown patty, milk, margarine, onion, salt, and pepper in 1-quart microwave-safe casserole. Cover with casserole lid.
microwave (high) 4-5 minutes or until potatoes are partially thawed, stirring once. Stir in Parmesan cheese.
Microwave (high) 4-5 minutes or until hot and bubbly, stirring once. Sprinkle with parsley and paprika.
ith cooking spray.
Place hash brown patties in skillet; cook over medium
Spread 1 teaspoon margarine on each side of each frozen hash brown patty.
Place patties on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 11 to 13 minutes or until brown.
Turn patties over; broil 4 to 6 minutes or until brown.
Place ham slice on each hash brown patty; broil for 1 to 2 minutes or until hot.
Sprinkle cheese and parsley over ham.
Makes 6 servings.
Layer hash browns on bottom of 9 x 11-inch pan.
Mix together cream of chicken, cream of celery, sour cream, onion and cheese and pour over hash brown patties.
Melt oleo and add corn flakes. Sprinkle over top of mixture.
Bake 1/2 hour at 350\u00b0.
Cook hash browns in batches according to package directions.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the sloppy joe sauce, chili sauce and pepper; bring to a boil.
Reduce heat; simmer, uncovered, 3-5 minutes or until heated through.
Place two hash brown patties on each plate; top with meat sauce, cheese, lettuce and tomato.
Thaw 12 hash brown patties and shred by hand in a large bowl. Add soup, milk, onion, sour cream, salt and pepper until well blended.
Spray 9 x 12 casserole dish with Pam.
Pour in the hash brown mixture.
Bake at 350\u00b0 for 30 to 40 minutes.
Take out and spread cheese over top.
Bake another 5 to 10 minutes until cheese melts.
Layer hash brown patties in bottom of deep dish.
Mix remaining ingredients together; spread on top of hash browns.
If you're using frozen hash brown potatoes, press them between paper towels to remove moisture.
Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust.
Drizzle melted margarine over crust.
Preheat oven at 425\u00b0.
Bake for 20 to 25 minutes until lightly browned.
Remove from oven.
Reduce oven to 350\u00b0.
In 9 x 13-inch casserole dish, layer frozen hash brown potatoes.
Mix sour cream, onion, cream of mushroom soup, salt and 1 stick melted oleo and pour over hash browns.
Next, mix grated cheese, corn flakes and 1 stick of melted oleo and place on top of potato mixture.
Bake at 350\u00b0 for 45 minutes.
Break up frozen hash brown potatoes. Mix soup, sour cream and cheese. Stir in potatoes. Add onions, salt and pepper. Mix margarine with Rice Chex. Put potato mixture in 1 1/2-quart casserole and sprinkle with Rice Chex. Bake for 50 to 55 minutes at 350\u00b0.
In 9 x 13-inch container place frozen hash brown potatoes mixed with chopped green onions.
Place grated Cheddar cheese on top of mixture.
Mix with sour cream and cream of chicken soup. Cover with bread crumbs.
Melt margarine and pour over ingredients.
Bake at 350\u00b0
for 45 minutes.
Brown sausage and drain off excess grease.
Melt stick of butter in a 13 x 9 x 2-inch pan.
Line bottom of pan with frozen hash brown patties.
Mix milk and eggs together and season with salt and pepper.
Pour egg mixture over hash browns.
Top with sausage, then cheese.
Cover pan with foil.
Refrigerate overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Remove foil during last 15 minutes of baking.
Place hash brown patties in 13x9 greased casserole.
ith vegetable oil.
Place hash browns and butter in a
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.
he foil before adding the frozen hash brown patty on the square of
In large bowl, thaw and crumble potato patties.
Cook and crumble bacon, reserving drippings.
Using a wire whisk, stir flour into bacon drippings until smooth.
Add sugar, vinegar, water, salt, pepper and celery seed.
Stir mixture until well blended. Continue heating over medium heat until mixture boils and thickens. Pour mixture over crumbled hash brown patties.
Stir to blend all ingredients.
Make ahead and refrigerate to allow flavors to blend. Heat and serve.
Makes 8 (1-cup) servings.