STUFFED HASH BROWN POCKETS RECIPE BY TASTY
Here's what you need: russet potato, salt, all-purpose flour, shredded parmesan cheese, onion powder, garlic powder, black pepper, medium white onion, yellow bell pepper, red bell pepper, green bell pepper, garlic, ground sausage, paprika, cayenne pepper, black pepper, dried thyme, salt, olive oil, fresh spinach, large eggs, bacon, pepper, salt, shredded cheddar cheese, oil
Provided by Pierce Abernathy
Categories Breakfast
Yield 8 servings
Number Of Ingredients 26
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!
CRAB-STUFFED PORTOBELLOS
Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
CRAB STUFFED HASH BROWNS
I was trying to figure out a dish to use up various ingredients that I had in the fridge to keep them from getting out dated and this was the result. Nice and creamy and a new comfort food for our family.
Provided by Notherjack
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Thaw the frozen hash browns, if you have to pop them in the microwave.
- Dice the bacon and fry it up fairly crisp.
- While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
- Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
- Fold in the thawed hash browns.
- Lightly grease a large casserole dish. Mine is a 3 quart.
- Spread 1/2 of the potato mixture in the bottom of the casserole.
- Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
- Top that with the rest of the potatoes.
- Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
- Bake for 1 hour, top should be golden brown.
- Let rest for a few minutes when you take it out before you serve.
STUFFED HASH BROWNS
Steps:
- Preheat the oven to 225 degrees F.
- Butcher pork into two equal portions.
- Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
- Cover in foil and roast 8 hours or up to overnight.
- Use spatulas to pull pork and prepare for the grill.
- Heat a cast-iron griddle to 400 to 450 degrees F.
- Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
- Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
- Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
- When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
- Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.
STUFFED HASH BROWNS
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
STUFFED HASH BROWN
Ready, Set, Cook! Special Edition Contest Entry: This delicious recipe came to me one morning when I was make breakfast for my wife and children. It's all my favorite ingredients folded in a crispy hash brown, kind of like an omelet.
Provided by doconfood
Categories Breakfast
Time 40m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 12
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. .
CRAB STUFFED MUSHROOMS II
The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.
Provided by Kimber
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
- In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
- Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 109.8 mg, Sugar 0.5 g
CHEESE-STUFFED HASH BROWNS RECIPE BY TASTY
These hash browns are inspired by the classics from McDonald's, but with a twist-they're stuffed with melty cheese! They are fun to whip up and serve to a crowd, but are also easy to freeze and reheat in the oven for breakfast on the go!
Provided by Tasty
Categories Breakfast
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).
- In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.
- Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.
- Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.
- Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2-3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.
- Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.
- Enjoy!
Nutrition Facts : Calories 295 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 14 grams, Protein 6 grams, Sugar 0 grams
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