Simply Hash Potato Corn Dog 5fix Recipes

CORNED BEEF HASH TATER CUPS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
• Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
• Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
• Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.

POTATO AND CORN SKILLET HASH

Steps:

• Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
• Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
• Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
• Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.

POTATO DOGS

Steps:

• To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
• Preheat oven to 350 degrees F.
• Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
• Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
• One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
• Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
• Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

SIMPLY POTATOES SHRIMP HASH #5FIX

Steps:

• In a large skillet coated in non-stick cooking spray, sautee bell peppers until tender. Add potoatoes and cook on medium high until nearly done. Add tomatoes and old bay seasoning. Bring to a simmer. Add raw shrimp and cook until shrimp turn pink.

SIMPLY POTATOES BREAKFAST QUICHE #SP5

Steps:

• Butter a 9" X 12" baking dish well and press Simply Potatoes Hash Browns along the bottom and up sides of the dish.
• Crack eggs into blender and add canned soup. Blend well.
• Add remaining ingredients and pour over hash browns in prepared baking dish.
• Bake at 350 degrees for 1 hour or until egg mixture has set.
• Cut into squares and serve warm.
• Also travels well for potlucks and other gatherings.

CORN AND POTATO HASH

Steps:

• Heat oil in skillet.
• Add onions and green pepper, and cook until vegetables are tender.
• Add potatoes and heat until potatoes are lightly browned.
• Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
• Stir to combine and cook a few minutes more.
• Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
• Heat until cheese is melted.

SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX

Steps:

• Mix the potatoes and cheese.
• Heat a thin layer of oil in large oil or on griddle, to medium heat.
• Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
• Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
• Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
• Serve 4 per person, with pesto.

BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX

Steps:

• Heat oven to 350°F Spray 11x7 glass baking dish with nonstick cooking spray. Add 1 bag Simply Potatoes hashbrowns. Next, layer crumbled bacon on top of potatoes. Crack eggs, 1 at a time and evenly spaced, across top of potatoes and bacon. Poke yokes with a fork. Spread 2 cups grated cheddar cheese evenly over top. Pour 1 1/2 cups half and half over casserole. Cover with foil and bake for 1 hour, remove foil and bake for additional 15 minutes or until cheese begins to bubble and turn lightly brown.
• Remove from oven, let sit for 5 minutes and serve.