Stuffed Hash Brown Pockets Recipe By Tasty

STUFFED HASH BROWN OMELETTE RECIPE BY TASTY

Steps:

• Take your hash browns out of the freezer to allow them to begin to thaw.
• In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
• Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
• Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
• Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
• Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
• Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
• For the chipotle sour cream:
• Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
• Enjoy!

STUFFED HASH BROWN POCKETS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
• Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
• Add the peppers and cook until slightly tender, about 6 minutes.
• Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
• Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
• Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
• Add the eggs and scramble until cooked, about 3 minutes.
• Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
• Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
• Using the large holes on a cheese grater, shred the potatoes into a large bowl.
• Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
• Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
• On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
• Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
• Freeze for at least 2 hours.
• In a large pot, heat oil until it reaches 380˚F (195˚C).
• Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
• Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
• Enjoy!

STUFFED HASH BROWN

Steps:

• Pre-heat oven to 350.
• Heat 15 inch cast iron skillet with 1/3 cup of olive oil.
• Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side.
• In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin.
• Once hash browns are browned on both sides season with salt and pepper and turn heat down to low.
• In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns.
• Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs.
• Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .

STUFFED HASH BROWNS

Steps:

• In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

HASH BROWN BOMBS RECIPE BY TASTY

Steps:

• In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
• Sauté the onion until golden and translucent, about 5 minutes.
• Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
• Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
• Peel the potatoes and grate.
• Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
• In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
• Line a small bowl with plastic wrap.
• Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
• Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
• Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
• Chill for 30 minutes.
• Preheat oven to 375°F (190°C).
• Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
• Serve topped with marinara sauce and parsley.
• Enjoy!

STUFFED HASH BROWN POCKETS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
• Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
• Add the peppers and cook until slightly tender, about 6 minutes.
• Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
• Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
• Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
• Add the eggs and scramble until cooked, about 3 minutes.
• Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
• Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
• Using the large holes on a cheese grater, shred the potatoes into a large bowl.
• Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
• Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
• On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
• Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
• Freeze for at least 2 hours.
• In a large pot, heat oil until it reaches 380˚F (195˚C).
• Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
• Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
• Enjoy!