Best 4 Almost Instant Browns Recipes

Craving a hearty, comforting meal that's ready in a flash? Look no further than these almost-instant Browns: delectable one-pot wonders that combine the convenience of pantry staples with the robust flavors of classic comfort food.

From the classic hamburger brown featuring succulent ground beef and tender egg noodles to the irresistible tuna brown bursting with the briny goodness of tuna and the creamy richness of a velvety sauce, these recipes offer a symphony of textures and flavors that will tantalize your taste buds.

For a vegetarian delight, try the garden brown, a vibrant medley of fresh vegetables enveloped in a luscious tomato-based sauce. And for a taste of the sea, embark on a culinary journey with the seafood brown, where succulent shrimp, flaky fish, and tender calamari dance harmoniously in a savory broth.

Each recipe boasts its own distinct character, ensuring that there's something to satisfy every palate. Whether you're a seasoned home chef or just starting your culinary adventure, these almost-instant Browns are guaranteed to become a staple in your weekly meal rotation.

Here are our top 4 tried and tested recipes!

ALMOST INSTANT PANCAKE MIX

Almost Instant Pancake Mix image

Freshly made pancakes are not just for weekends--this recipe makes it easy to get a batch on the table long before the school bus arrives. The ground oats and hint of lemon make them extra special.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)

Number Of Ingredients 14

Ingredients

1 cup old-fashioned oats
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
3/4 cup vegetable oil
1 tablespoon fresh lemon juice
1 cup pancake mix
1/3 cup milk
1 large egg
Butter or nonstick cooking spray, for coating the skillet
Suggested toppings: maple syrup, butter, sliced banana, blueberries, honey.

Steps:

For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.

EMILY'S FAMOUS HASH BROWNS

Emily's Famous Hash Browns image

Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Provided by your mom

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

Steps:

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g

ALMOST INSTANT ONION RICE

Almost Instant Onion Rice image

When you're in a panic-mode for a side dish, try this. It takes less than 10 minutes and has come to my rescue several times.

Provided by Parsley

Categories Brown Rice

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups instant brown rice, white instant is fine
2 1/2 cups water
2 tablespoons butter
1 (1 ounce) envelope onion soup mix
1/4 teaspoon pepper
1 tablespoon chopped parsley

Steps:

Place everything in a microwave-safe bowl; mix.
Microwave on high for 6-8 minutes (depending on your microwave size).
Remove from microwave and fluff/mix with a fork.
Serve.

Nutrition Facts : Calories 238.4, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 504.7, Carbohydrate 42.9, Fiber 1.3, Sugar 0.3, Protein 4.2

ALMOST WAFFLE HOUSE HASH BROWNS

Almost Waffle House Hash Browns image

I love the hashbrowns you can get at Waffle House.I love mine fixed the way they call them "Scattered,Smothered,Chunked".But I don't always have the time or the money to go very often.So I decided to come up with what I consider to be close enough to them to satisfy that "Waffle House Hashbrown Craving".You could use regular potatoes that have been peeled and shredded,but for this recipe I prefer to use the refrigerated ones.Serve with your favorite style eggs and toast. Submitted to "ZAAR" on February 13th,2008

Provided by Chef shapeweaver

Categories Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons margarine, divided (DO NOT use butter for this)
1/2 cup diced cooked ham (diced small)
1/4 cup finely diced onion
1 cup refrigerated shredded hash brown
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Steps:

Melt 1 Tablespoon margarine in a medium sized non-stick skillet,over medium heat.
Add onion and diced ham,cook until onion is soft and ham is heated through.
Spread ham and onion into an even layer,add rest of margarine in center of ham/onion mixture.
Cover ham/onion mixture evenly with shredded potatoes.
Cover potatoes with salt and pepper.
Cover with lid and let brown for about 5 to 10 minutes.(depending on how brown you like your potatoes).
Remove lid and divide into 4 pieces,turn each piece over to brown other side.

Nutrition Facts : Calories 410, Fat 27.1, SaturatedFat 5.3, Cholesterol 31.7, Sodium 711.5, Carbohydrate 29.9, Fiber 2.9, Sugar 2, Protein 11.8

Tips:

Choose the right potatoes: Russet potatoes are the best choice for this recipe, as they are starchy and hold their shape well when cooked.
Cut the potatoes evenly: This will ensure that they cook evenly.
Soak the potatoes in water: This will help to remove excess starch and prevent the potatoes from sticking together.
Use a large skillet: This will allow the potatoes to cook in a single layer, which will help them to brown evenly.
Don't overcrowd the skillet: If you overcrowd the skillet, the potatoes will not cook evenly.
Cook the potatoes over medium-high heat: This will help them to brown quickly and evenly.
Flip the potatoes occasionally: This will help them to cook evenly on all sides.
Season the potatoes with salt and pepper: This will help to enhance their flavor.
Serve the potatoes immediately: They are best when served hot and crispy.

Conclusion:

Almost-Instant Browns are a quick and easy side dish that can be enjoyed with a variety of meals. They are perfect for a weeknight dinner or a weekend brunch. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy side dish, give Almost-Instant Browns a try. You won't be disappointed!