After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many metho…
After extensive testing and days of eating more than our fair share of potatoes, we’ve come up with a recipe for the BEST crispy hash browns! We tested russet and Yukon gold potatoes, various seasonings, steaming vs. boiling vs. raw, and too many methods to count. The result is homemade hash browns that taste just like diner-style potatoes, but healthier and less greasy!
They’re perfect for weekend brunch or making ahead and freezing for quick and easy breakfasts.
This Vegan Potato Salad is creamy and loaded with tender potatoes, onion, carrots, and celery in each bite. Whip up a batch for dinner or a summer side dish that will win over any crowd. If you are a fan of potato salad, this recipe will win you over….
This Vegan Potato Salad is creamy and loaded with tender potatoes, onion, carrots, and celery in each bite. Whip up a batch for dinner or a summer side dish that will win over any crowd. If you are a fan of potato salad, this recipe will win you over. Grab a fork and dive in...
Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, from the freezer on a too-rare occasion. Baked p…
Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, from the freezer on a too-rare occasion. Baked potatoes were definitely a dinner menu item and I don’t think anyone had anything against potatoes, just not a strong pull towards them. Needless to say, if the archives here are any indication, my kids will not be saying the same. And yet despite the gratins, the crispy crumbled, the melting, the brown butter mash, the kugel, twice-baked and the Anna, I still crave potatoes in ways I have yet finetuned a recipe for, and this brought me to a surge of lemon potato studies over the winter.
Hash Brown Casserole comes together in less than 10 minutes with just a few simple ingredients. It’s the perfect side dish for potlucks, barbecues, and even brunch. I was first introduced to this Hash Brown Casserole by my stepmom almost 20 years ago and I immediately fell in love with the recipe. I mean. What’s …
Hash Brown Casserole comes together in less than 10 minutes with just a few simple ingredients. It’s the perfect side dish for potlucks, barbecues, and even brunch.
I was first introduced to this Hash Brown Casserole by my stepmom almost 20 years ago and I immediately fell in love with the recipe.
I mean. What’s not to love about potatoes, cheese, sour cream and a delicious crispy, buttery topping? Basically, this casserole is a carb lover’s dream come true.
I pretty much make them for every single holiday. Not only are these potatoes super easy to make, people go crazy for them. I’ve even seen people forego the more traditional mashed potatoes or sweet potato casserole for them.
Let’s be real though, I love carbs, so I just eat all three.
French onion scalloped potatoes need to make an appearance on your dinner table! Yessss I am the crazy person serving you another french onion recipe! This time, in your scalloped potatoes. It is SO WORTH IT. Caramelized, thyme-studded onions are swirled into super cheesy sliced potatoes. Lots of melty gruyere, just to hit the classic […]
French onion scalloped potatoes need to make an appearance on your dinner table!
Yessss I am the crazy person serving you another french onion recipe! This time, in your scalloped potatoes.
It is SO WORTH IT.
Caramelized, thyme-studded onions are swirled into super cheesy sliced potatoes. Lots of melty gruyere, just to hit the classic french onion taste.
They.are.a.dream.
Really, I know that I say this every single time, but I have to be close to the end of the french onion obsession. I mean, is there even anything else I can french onion? I’ve french onion-ed all the things. Promise we’re near the end.
In the meantime, just enjoy all this caramely, cheesy goodness.
I know that I sure am.
If you’re looking for Easter menu ideas, I’ve got you! This is a dish you can add to your table that would be an absolute showstopper.
I’ve shared these asiago scalloped potatoes before, with both white potatoes and sweet potatoes! They are super good.
This version is similar, just with lots of delicious, savory caramelized onions. The depth of flavor is incredible.
My mom makes the best scalloped potatoes and they are one of Eddie’s favorite dishes. She only tends to make them on Easter, because she also has an arsenal of other amazing potato dishes she makes regularly. And every year when she makes them, we’re all always like WHYYYY DO WE ONLY HAVE THESE ONCE A YEAR?!
It’s mind blowing, because they are so incredible. And they reheat well, they travel well, really you can’t go wrong.
I think the main issue is that scalloped potatoes can be a bit high maintenance. You have to slice the potatoes, make the sauce, grate the cheese – all that jazz. And here I am, making them even more high maintenance, because I’m demanding that you caramelize onions for an hour before.
Or heck, at least 40 minutes. Real caramelized onions take awhile, even though most of the time is hands off. You just need to sit even now and then.
Once you make a batch of caramelized onions, the rest is scalloped potato history. I like to use a mandolin for the best even results, but you can also thinly slice potatoes. You can do this the night before, just store them in a bowl of ice water in the fridge overnight!
I like to use gruyere cheese here because it’s the classic flavor of french onion soup. I throw some in the cheese sauce and some in between the layers, along with the caramelized onions. Top the entire thing off with crunchy breadcrumbs, bake until it’s melting together and the potatoes and super soft.
The cheese is golden and bubbly.
They are irresistible!
If you love making a good casserole or dinner dish for your family, whether it’s for a holiday or even sunday dinner, this is it. Yes, it’s a labor of love, but the end result is so wonderfully worth it.
These french onion scalloped potatoes are a little twist on the classic! Caramelly, thyme onions are swirled into cheesy sliced potatoes.
Course Side Dish
Cuisine American
Prep Time 1hour
Cook Time 1hour
Total Time 2hours
Servings 8to 12 people
Author How Sweet Eats
Ingredients
4sweet onions,thinly sliced
4tablespoonsunsalted butter
kosher salt and pepper
½teaspoondried thyme
3poundsrusset potatoes,peeled
sauce
4tablespoonsunsalted butter
4tablespoonsall-purpose flour
3 ½cupsmilk
kosher salt and pepper
¼teaspoonfreshly grated nutmeg
12ouncesfreshly grated gruyere cheese
⅓cupseasoned bread crumbs
Instructions
Preheat the oven to 350 degrees F.
Thinly slice the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add in the onions with a big pinch of salt and pepper. Stir. Cook for 10 minutes, stirring occasionally, until the onions soften. Reduce the heat to low, stir in the thyme and cook for another 30 to 40 minutes, stirring often, until the onions are golden and caramelly in color. If at any time the onions start to burn, turn down the heat or add a splash of water to the pan.
Use a mandoline or sharp knife to thinly slice the potatoes - you want them to be uniform in size and about ⅛ inch thick. If you are slicing them ahead of time or with a while to go before assembling, place them in a bowl of ice water so they don’t brown.
Make the sauce! Heat the other 4 tablespoons of butter in a saucepan until melted. Whisk in the flour to create a roux. Cook for 2 to 3 minutes, stirring, until the roux is golden in color and smells fragrant and nutty. Slowly stream in the milk while whisking the entire time, bringing the sauce together.
Continue to stir the sauce and whisk in a pinch of salt and pepper and the nutmeg. Reduce the heat to low. Slowly stir in 6 ounces (about half) of the gruyere until melted. Taste and season with more salt and pepper if needed.
Layer half of the potatoes in the baking dish. Cover with half of the cheese sauce, then half of the caramelized onions and half of the remaining grated gruyere. Layer the remaining potatoes on top. Top with the remaining cheese sauce, covering all the potatoes. Top with the remaining caramelized onions and the grated gruyere. Top with the bread crumbs.
Bake uncovered for 45 to 60 minutes, or until the potatoes are tender enough to pick up with a fork. If the top gets too brown towards the end, you can tent it with foil. Let cool slightly before serving.
Homemade Pierogies (Potato and Cheese)
These homemade pierogies are made with a potato and cheese filling and dough that’s a dream to work with. Saute in butter and serve with caramelized onions!
READ: Homemade Pierogies (Potato and Cheese)
These homemade pierogies are made with a potato and cheese filling and dough that's a dream to work with. Saute in butter and serve with caramelized onions!
If you’ve never made your own hash browns before, you’re in for a real treat! There’s nothing like hot, crispy hash browns right off the skillet. They’re a perfect breakfast side…or a base to pile your eggs, bacon, and sau…
If you’ve never made your own hash browns before, you’re in for a real treat! There’s nothing like hot, crispy hash browns right off the skillet. They’re a perfect breakfast side…or a base to pile your eggs, bacon, and sausage on! The best part is that you only need a couple of potatoes, some cooking…
This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love. When it comes to a special breakfast…this one might be our new favorite. Try this epic Breakfast Tacos recipe! These tacos are solidly in Tex Mex, stuffed to the brim with breakfast potatoes, cheesy eggs, cilantro and pickled onions. Alex was inspired by the flavors of breakfast tacos he had in Austin with our native Texan friend, and finally we’ve got a recipe that can recreate some of the magic. It’s the perfect fast and easy breakfast idea to jump start your morning. The back story of breakfast tacos…a Tex Mex tradition Breakfast tacos are a signature of Tex Mex cuisine: a fusion between American and Mexican styles. The idea of the breakfast taquito has been around since the 1950’s. But it was Austin, Texas where the phrase “breakfast tacos” was born, served at the staple Austin restaurant Tamale House. The concept caught on and spread all over Austin, and around the country. The traditional breakfast tacos were simple: a flour tortilla with scrambled eggs, bacon, salsa and cheese. For these breakfast tacos, we’ve created our own spin […]
This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.
When it comes to a special breakfast…this one might be our new favorite. Try this epic Breakfast Tacos recipe! These tacos are solidly in Tex Mex, stuffed to the brim with breakfast potatoes, cheesy eggs, cilantro and pickled onions. Alex was inspired by the flavors of breakfast tacos he had in Austin with our native Texan friend, and finally we’ve got a recipe that can recreate some of the magic. It’s the perfect fast and easy breakfast idea to jump start your morning.
The back story of breakfast tacos…a Tex Mex tradition
Breakfast tacos are a signature of Tex Mex cuisine: a fusion between American and Mexican styles. The idea of the breakfast taquito has been around since the 1950’s. But it was Austin, Texas where the phrase “breakfast tacos” was born, served at the staple Austin restaurant Tamale House. The concept caught on and spread all over Austin, and around the country.
The traditional breakfast tacos were simple: a flour tortilla with scrambled eggs, bacon, salsa and cheese. For these breakfast tacos, we’ve created our own spin but kept this straightforward Tex Mex take.
Ingredients for breakfast tacos
Ready to whip up your own version of this breakfast-time delicacy? This recipe is quick and easy to make. Here are the ingredients for these breakfast tacos:
Frozen diced hash brown potatoes: The fried potatoes are reminiscent of another popular taco served at Tamale House, and add fantastic flavor and texture. You can substitute regular frozen hash browns if you can’t find the diced variety. (Of course, you can also make homemade hashbrowns out of real potatoes.)
Scrambled eggs: The other staple in a breakfast taco? Scrambled eggs! Mix them with cheddar cheese to get them nice and gooey.
Hot sauce and salsa: They’re always a necessity!
Cilantro: A little fresh cilantro is crucial for flavor.
Pickled onions: Pickled onions add a zing and a crunch. If you can, make a batch in advance.
You can also add fresh or pickled jalapenos, if you like even more heat! They’re not necessary, but they add great flavor.
More topping ideas
Of course, the sky’s the limit when it comes to breakfast taco toppings! Simple is best with this type of taco, so don’t over do it! But you can use anything else that strikes your fancy, like:
Want to make an even faster version of these breakfast tacos? Or don’t have potatoes on hand and don’t want to run to the store? Try our 5 Minute Egg Tacos! The egg filling in these tacos is incredible: adding a few simple spices makes it taste more like chorizo than eggs. We highly recommend them: head over to the recipe for more.
Vegan variation
Can you make vegan breakfast tacos? Absolutely! The best way to make this recipe vegan is to substitute our Tofu Scramble for the scrambled eggs. It magically looks and tastes a lot like eggs! Or, you can use our Vegan Taco Meat in place of the eggs. Either one makes for an incredibly tasty vegan breakfast taco.
Tip: warm your tortillas
The other most important thing to note about breakfast tacos: you must warm your tortillas! There’s nothing worse than a cold, tough tortilla. There are a few different methods for doing so. Here’s how to warm tortillas like a pro:
Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
More breakfast recipes
Need more inspiration to start the day? Here are some of our favorite breakfast recipes to power your morning:
Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.
We recently shared a comprehensive Instant Pot Guide that included how to cook green split peas (no soaking required!). But since split peas aren’t the most flavorful on their own, we’re sharing how to put them to use in this delicious split pea soup! …
We recently shared a comprehensive Instant Pot Guide that included how to cook green split peas (no soaking required!). But since split peas aren’t the most flavorful on their own, we’re sharing how to put them to use in this delicious split pea soup!
This soup is enhanced with creamy potatoes and coconut milk (swoon), plus fragrant fresh and dried herbs. Just 1 pot and simple methods required. Let us show you how it’s done!
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…
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