Eggs In Hash Boats Sp5 Food

BAKED EGGS IN HASH BROWN CUPS

Steps:

• Preheat the oven to 400 degrees F.
• Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
• Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
• Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

SKILLET HASH AND EGGS

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
• Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
• Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
• Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

BREAKFAST-FOR-DINNER EGG BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
• Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
• Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
• Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

BACON, EGG AND CHEESE HASHKETS #SP5

Steps:

• Pre-heat oven to 350 degrees.
• Heat small skillet on medium-high temperature.
• While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
• Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
• Slice white and light green parts of scallions, set aside .
• Lightly beat eggs until just blended.
• Spray four cupcake holes with non-stick spray.
• Line each greased cupcake hole with enough hash browns to coat all sides.
• Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
• Pour egg mixture into each, filling the rest of the hash brown basket.
• Sprinkle the cheese evenly amongst each filled cupcake hole.
• Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
• Serve & Enjoy!

BAKED HASH BROWN EGG BALLS #SP5

Steps:

• Boil four of the eggs for five minutes at a rolling boil then take off the heat and rinse with cold water then peel.
• Grate the onion with a cheese grater.
• In a mixing bowl mix together the Potatoes, sausage, onion and one egg.
• Divide the mixture into four parts and one at a time flatten out 1/4 of the mixture onto the palm of your hand, place the egg in the middle and wrap the mixture completely around the egg.
• Roll the eggs in bread crumbs for a light coating and then place them on a baking sheet.
• Bake at 425 degrees Fahrenheit for 20 minutes and enjoy!

EGGS IN HASH BOATS #SP5

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Beat 2 of the eggs in a medium bowl, add the potatoes, 2/3 cup cheese, and meat (add spices now or sprinkle over eggs or cheese, later), mix well.
• Prepare 4 custard cups, ramekins or large muffin tin cups with nonstick spray or by greasing. If you don't have cups large enough, use a round cake pan or similar size casserole.
• Fill cups halfway with potato/meat mixture, then form a well in the center large enough to accommodate a whole egg, pressing the mixture up to the top edge of the cup. (For one pan, place all the mixture in the pan, then make 4 wells for the eggs.).
• Bake in oven for 10 to 15 minutes (until barely starting to brown), then take out of oven, break each of the 4 eggs into a cup one at a time, and then place each into one well apiece (sprinkle desired spices/parsley over egg, if you like, or put over cheese, next step). Return to oven for 5 minutes (just until white is cooked, or longer for medium or firm yolks), then sprinkle remaining cheese over the tops (could sprinkle with parsley and/or spices now, if desired/not used before) and return to oven for another 2 to 4 minutes, until cheese is melted.
• Serve in or out of the individual cups on plates, or use a pancake turner or pie server to plate individual servings if using a single pan.
• Serves 4.

AIR FRYER HASH BROWN EGG BITES

Steps:

• Spray the cavities of a 7-cavity silicone egg bites mold with nonstick spray. Whisk together the eggs, heavy cream and 1/2 teaspoon salt in a large glass measuring cup until no white streaks remain.
• Divide the egg mixture, 1/3 cup of the Cheddar, the bell peppers and scallions among the cavities of the mold. Gently stir the mixture in each cavity with a spoon. Transfer the mold to the basket of a 6-quart air fryer, set it to 300°F and cook for 3 minutes.
• Meanwhile, combine the hash browns and remaining 1/3 cup Cheddar in a small bowl. Gently top each egg bite with the hash brown-cheese mixture.
• Set the air fryer to 300°F and cook for 12 minutes more. The top of each bite should be golden brown and the eggs should be set. Remove the mold and let stand for 10 minutes before popping out the egg bites. Serve warm.

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

EGG AND POTATO STRATA #SP5

Steps:

• Butter an 11 x 7 inch baking dish.
• Evenly lay buttered bread in bottom of dish.
• Put 1/2 cup Simply Potatoes "Shredded Hash Browns" on each bread slice.
• Whip eggs and milk together and pour over bread and potatoes.
• Place shredded cheese on top of all.
• Bake at 350 degrees for 30 minutes uncovered or until cheese is melted and lightly toasted.

SPRING VEGETABLE HASH WITH FRIED EGGS

Steps:

• Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
• In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
• Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
• Meanwhile, heat butter to taste in a clean skillet, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions.