The Chew: Kielbasa And Beans Recipe & Hashbrown Casserole Recipe


The Chew: Potluck Side Dishes

Because The Chew was hosting a potluck party, each host had to make something special. Michael Symon and Clinton Kelly both decided to whip up some delicious side dishes, perfect for serving alongside Mario Batali’s Braciole Abbruzzesi.

Clinton Kelly: Hashbrown Casserole Recipe

Clinton’s Hashbrown Casserole recipe would definitely be a crowd-pleaser at any party. Who doesn’t love cheese, potatoes and sour cream? Sounds like the perfect combination to me.


The Chew: Kielbasa And Beans Recipe & Hashbrown Casserole Recipe

Michael Symon prepared Kielbasa and Beans and Clinton Kelly prepared his Hashbrown Casserole side dish on The Chew.

Ingredients For Hashbrown Casserole Bechamel:

  • 1 tablespoon Butter
  • 1 tablespoon All-Purpose Flour
  • 1/2 cup Milk
  • 1/2 cup Chicken Stock
  • 1/2 cup Sour Cream
  • 1/4 teaspoon freshly grated Nutmeg
  • Salt and Pepper

Ingredients For Clinton Kelly’s Hash Browns

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 large diced Onion
  • 2 teaspoons Paprika
  • 2 thinly sliced Garlic cloves
  • 2 pounds Idaho Potatoes (peeled and shredded)
  • 2 cups grated White Cheddar Cheese
  • 1 bunch sliced Green Onions
  • 2 tablespoons Flour
  • 1 Egg (beaten)
  • Salt and Pepper
  • Sour cream and green onion to garnish

The Chew’s Hashbrown Casserole Directions:

  • To prepare bechamel, melt butter in a sauce pot over medium heat. Whisk in flour and cook for two minutes, stirring occasionally. Slowly whisk in milk and chicken stock, then stir in sour cream and nutmeg. Season with salt and pepper and remove from heat.
  • Preheat oven to 375 degrees and grease a 9×9 baking dish. In a large saute pan, heat olive oil over medium-high heat and saute onions. Season with salt and paprika, cooking for 2-3 minutes. Add garlic and saute another minute. Remove from heat.
  • Rinse grated potatoes under cold water and wring out any excess liquid. Place in a large bowl. Add cheese, green onions, flour, egg, and salt and pepper. Add the onion mixture and toss to combine. Stir in the bechamel until thoroughly coated, then transfer to a baking dish. Bake 45-50 minutes or until potatoes are golden brown and crispy on top. Cool for five minutes before serving with a dollop of sour cream and a sprinkle of green onion.

Michael Symon: Kielbasa & Beans Recipe

Of course, Michael’s dish was a bit meatier. It also involved his most favorite ingredient in the world, bacon! Here’s how to prepare Michael Symon’s Kielbasa and Beans side dish.

Michael Symon Kielbasa and Beans Ingredients:

  • Olive Oil
  • 1 pound sliced Bacon (cut into 1/2-inch strips)
  • 1 pound Kielbasa (cut into 1/2-inch rounds)
  • 1 diced Red Onion
  • 1-2 sliced Jalapenos
  • Salt and Pepper
  • 3 tablespoons Tomato Paste
  • 1/2 cup Brown Sugar
  • 3 sliced Garlic cloves
  • 1 Bay Leaf
  • 2 tablespoons Cumin Seeds
  • 1/3 cup Cider Vinegar
  • 5 cups Chicken Stock
  • 4 15-ounce cans Navy Beans (rinsed and drained)
  • 1-2 tablespoons Hot Mustard (Coleman’s)
  • 1 cup Panko
  • 3 thinly sliced Scallions
  • 1/2 cup chopped Parsley

The Chew’s Kielbasa and Beans Directions:

  • In a large Dutch oven, add three tablespoons olive oil over medium-high heat. Cook bacon until crispy, 6-8 minutes. Remove from pan and set aside.
  • Brown kielbasa in the pot about 4-5 minutes. Add red onion, jalapeno, salt and pepper, cooking 3-4 minutes. Add tomato paste to the bottom of the pan and cook 2-3 minutes.
  • Stir in brown sugar, garlic, bay leaf, and cumin, followed by cider vinegar. Reduce by half, 1-2 minutes. Return bacon to the pot and add chicken stock and beans.
  • Bring mixture to a simmer. Cook uncovered 10-15 minutes, until beans begin to thicken. Stir in the mustard bit by bit and season to taste.
  • Preheat the broiler on high. On a small mixing bowl, create the topping of panko, scallions, and parsley. Sprinkle mixture evenly over the pot. Brown in the oven for 15-20 minutes until golden, then serve.


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