Southwest Style Hashbrowns Halibut Sp5 Recipes

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HASH BROWN HUEVOS RANCHEROS STACKS #SP5



Hash Brown Huevos Rancheros Stacks #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Southwest style hash brown potatoes are cooked in a waffle iron - giving them a nice brown, crisp crust. Then, they're topped with enchilada sauce, an oven poached egg, and fresh pico-de-gallo salsa. A south-of-the-border breakfast in a flash!

Provided by Donna K.

Categories     Potato

Time 40m

Yield 6 stacks, 6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can mild enchilada sauce
1 (20 ounce) bag Simply Potatoes Southwest Style Hash Browns
2 tablespoons vegetable oil
6 large eggs
1 1/2 cups pico de gallo

Steps:

  • Preheat oven to 400 degrees.
  • Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
  • Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your waffle iron.) Close the waffle iron and cook until the hash brown discs are browned and cooked through. Repeat until you have 6 hash brown discs.
  • While potatoes are cooking, break the eggs into six muffin tins that have been filled halfway with hot water. (The water is not an ingredient, just a way of cooking the eggs.) Bake for 6 minutes for eggs that have a runny yolk, longer if you desire more cooked yolks.
  • To assemble, place a hot hash brown disc on a serving plate. Top with a generous spoonful of enchilada sauce. Top with a poached egg. Sprinkle with 1.4 cup of pico-de-gallo fresh salsa.

Nutrition Facts : Calories 139.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 685.5, Carbohydrate 6.3, Fiber 1.2, Sugar 4.9, Protein 7.5

HALIBUT WITH HASH BROWNS POTATO SUCCOTASH



Halibut With Hash Browns Potato Succotash image

This recipe I came across comes from Betty Crocker Magazine. This magazine is for diabetes meals made easy. You can sub the halibut with salmon or swordfish.

Provided by Marsha D.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb halibut fillet
2 tablespoons butter (melted)
1 tablespoon canola oil or 1 tablespoon olive oil
2 cups o'brien frozen potatoes (diced)
1 (9 ounce) baby lima beans (frozen)
1 cup whole kernel corn
1/2 teaspoon garlic pepper seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon thyme leaves (dried)
1/8 teaspoon ground red pepper or 1/8 teaspoon cayenne

Steps:

  • Preheat oven to 425'
  • In a 2 quart glass baking dish, lighty sray with a cooking spray.
  • Cut fish into 4 serving pieces.
  • Place fish in baking dish, brush with melted butter.
  • In a medium skillet, heat oil over medium-high heat. Cook potatos in oil 5 minutes, stirr occasionally. Add in lima beans and corn. Stir well and cook for 5 more minutes or until vegetables are tender and still crisp.
  • Place veggies around fish and sprinkle with each of the garlic-pepper blend,seasoning salt,thyme and red pepper or(cayenne).
  • Bake in oven for 20-25 minutes or until fish and veggies are tender.

Nutrition Facts : Calories 358.6, Fat 13.3, SaturatedFat 4.5, Cholesterol 61.8, Sodium 284.9, Carbohydrate 23.7, Fiber 4.7, Sugar 1, Protein 36.3

SOUTHWESTERN HASH BROWNS CASSEROLE



Southwestern Hash Browns Casserole image

Ooey-gooey cheesey goodness with JUST the right southwest KICK! Perfect as a side for any meal or add crumbled breakfast sausage and mushroom for a WONDERFUL breakfast casserole.

Provided by karma17764

Categories     Potato

Time 40m

Yield 12 serving(s)

Number Of Ingredients 3

2 (1 lb) packages of oreida frozen hash browns with onions and peppers (If you can't find it, just get 2 packs of frozen hash browns)
2 (10 ounce) cans Campbell southwest-style pepper jack soup
1 (8 ounce) package cheddar cheese or 1 (8 ounce) package Mexican blend cheese

Steps:

  • Mix until soup, cheese, and potatoes are well blended.
  • Top with more shredded cheese.
  • Heat in 375 degree oven until all cheese is melted and potatoes are heated through.

Nutrition Facts : Calories 76.2, Fat 6.3, SaturatedFat 4, Cholesterol 19.9, Sodium 117.4, Carbohydrate 0.2, Sugar 0.1, Protein 4.7

SOUTHWEST STYLE HASHBROWNS HALIBUT #SP5



Southwest Style Hashbrowns Halibut #SP5 image

Make and share this Southwest Style Hashbrowns Halibut #SP5 recipe from Food.com.

Provided by Tim C.

Categories     Potato

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) halibut
2 1/2 cups Simply Potatoes Southwest Style Hash Browns
1 teaspoon kosher salt
1 tablespoon chives, chopped
1/2 cup extra virgin olive oil

Steps:

  • Combine potatoes, salt, and chives together in a bowl.
  • Place 1/4 of potato mixture on each of the fish filets, packing mixture onto fish tightly and fully.
  • Heat oven to 350 degrees.
  • Heat olive oil in a large, oven proof skillet over medium high heat. Cast iron would be ideal.
  • When oil begins to shimmer, place fish filet, potato side down, into the skillet. Continue to cook potato side down until hash browns become golden brown. Place skillet in oven and continue to cook until fish is cooked though, about 12 minutes.
  • Remove from oven. Serve fish potato side up.

Nutrition Facts : Calories 393.8, Fat 29.3, SaturatedFat 4.2, Cholesterol 83.4, Sodium 697.7, Protein 31.6

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