Simply Potatoes Shredded Hash Brown Crusted Tilapia 5fix Recipes

TILAPIA WITH HASH BROWNS

Steps:

• Preheat the oven to 425 degrees F. Toss the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6 to 8 minutes.
• Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper. Scatter half of the olive mixture over the potato cake and top with the fish.
• Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt. Serve from the skillet.
• Per serving: Calories 443; Fat 19 g (Saturated 3 g); Cholesterol 85 mg; Sodium 937 mg; Carbohydrate 32 g; Fiber 4 g; Protein 37 g

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

POTATO ENCRUSTED TILAPIA #5FIX

Steps:

• Pat potatoes dry and mix with leeks.
• Heat the oil and butter in a large nonstick skillet until hot.
• Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
• Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
• Flip and repeat for the other side. Cook until golden.
• I like to serve with lemon and horseradish.

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.

SPICY POTATO-CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees.
• Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
• Place tilapia fillets in baggie and shake to coat evenly.
• Let tilapia marinate in baggie for at least 10 minutes.
• Place egg whites in shallow bowl.
• Mix hash browns, green onions and 1 tsp salt in a dish.
• Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
• Top each fillet evenly with hash brown mixture and press into fish to set.
• Spray tops of fish with cooking spray.
• Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
• Turn oven to broil and continue cooking for 4 minutes.
• Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).