Napoli Italian Hash 5fix Recipes

HOT AND SPICY SPAM HASH #5FIX

Steps:

• Dice the onions and bell peppers.
• Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
• Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
• After 5 minutes add the onions and bell peppers.
• Let that cook for 2-4 minutes.
• Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!

RICOTTA HASHBROWNS QUICHE #5FIX

Steps:

• Place oven rack in the center and preheat to 350 degrees.
• Mix potatoes, one half onion dip and olive oil in a large bowl. Press it in bottom and sides of a 2 quart baking dish. Bake 15 minutes in preheated oven.
• In a lg. bowl mix ricotta, eggs and second half onion dip well.
• Pour egg mixture evenly over top potatoes.
• Place back in the oven and bake for 40 more minutes until center is firm.

SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX

Steps:

• In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
• Bring 2 quarts water to boil in a four quart pot.
• Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
• Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
• Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
• Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
• Divide into equal portions into serving bowls, top with remaining cheese and serve.

JAYLIN'S GNOCCHI WITH MARINARA AND ITALIAN SAUSAGE #5FIX

Steps:

• Combine pasta sauce and 1 land o lakes garlic and herb sauté express square in a medium pot and cook on medium heat for 10 minutes stirring occasionally. Turn heat down and continue to cook while preparing pasta.
• In a large bowl or on counter top add potatoes and make a small well in the center of the potatoes. Set 1/4 cup of flour to the side for rolling the gnocchi. Add 1 3/4 cup of the flour and beaten egg to the well while folding the potatoes into the egg and flour well with both hands until dough forms.
• After mixture is incorporated knead for 2 minutes and dust counter with flour. Turn dough out onto counter and knead for another minute or two. Roll gnocchi out on counter into long strips and cut into 1/2 inch pieces. Drop pasta into boiling water for about 3-4 minutes or until pasta begins to float atop water.
• Once pasta is ready add remaining land o lakes squares to a medium saute pan or skillet and heat for 1 minute Add cooked pasta and cook for 1 minute then add sauce or and cook for 5 minutes. You can also add the sauce to the pasta after plating.

SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX

Steps:

• Place Simply Potatoes Shredded Hash Browns on large cutting board.
• Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
• Place eggs in shallow dish and whisk until completely blended.
• Place flour on a shallow plate.
• Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 - 20 minutes.
• Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking). To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it's hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
• Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.