Europe In A Haystack Italy 5fix Food

EUROPE IN A HAYSTACK-ITALY #5FIX

Steps:

• Preheat oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Slice tomatoes into 12-15 rounds, set aside.
• Slice mozzarella into 12-15 rounds, set aside.
• Pull apart potatoes and pile into 12-15 small "haystacks". Drizzle each haystack with a little of the dressing, top with a tomato slice, drizzle with a little more dressing, top that with a basil leaf, top the basil with a cheese slice, then finish with another drizzle of the dressing. Continue this process until you have assembled 12-15 little "haystacks". Serve as appetizers.
• Note: these are meant to be 1-2 bites, although a little messy, we just picked them up and ate them all in one bite. It's all the flavors together that makes them so yummy!
• If desired, you can pop these under the broiler once assembled to melt the cheese a little. We tried it both ways and it didn't change the flavor but it is always fun to have ooey gooey cheese:).

HAYSTACK POTATO SLIDERS #5FIX

Steps:

• Heat 2" of canola oil in a heavy bottomed pan until hot but not smoking. Deep-fry the Simply Potatoes Shredded Hash Browns in batches until crispy. Drain on paper towels while you prepare the sliders.
• Divide the chuck into 8 even pieces and form small patties. Grill on a preheated grill or grill pan for 4 minutes on the first side, flip and cook for an additional 3 or 4 minutes, depending on desired doneness. Season with salt and pepper if desired.
• Place one patty on each slider bun. Top with 1 to 1 ½ tablespoons of the chipotle mayo, a generous handful of the fried hash browns, and any other desired toppings.

EUROPE IN A HAYSTACK-FRANCE #5FIX

Steps:

• Preheat oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes, or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Meanwhile, in a small bowl, whisk together the reserved brine from olives and oil from tuna to make a vinaigrette dressing, set aside.
• Slice the hardboiled eggs into 12-15 thin slices.
• Blanche the green beans (submerge into boiling water for 1-2 minutes until bright green, then plunge into ice water to stop the cooking, pat dry, set aside).
• Pull apart the potatoes and pile into 12-15 small "haystacks".
• Drizzle each haystack with a little bit of the vinaigrette, pile about a teaspoon of tuna on top, top the tuna with about a teaspoon of olive, top the olive with a slice of egg, top the egg with 2 green beans, then drizzle with a little bit more of the vinaigrette. Continue this process until you have 12-15 little nicoise salad haystacks. Remove to serving plates with a flexible spatula. Serve as appetizers.
• Note: these are meant to be 1-2 bites. although a little messy, we just picked them up and ate them in one bite, it's all the flavors together that makes them so yummy.

HASHBROWN AND HAMBURGER HAYSTACK CASSEROLE #5FIX

Steps:

• Mix all ingredients together in large bowl. Put in 9 x 13 glass baking dish; spread evenly. Bake at 350 degrees for approximately 30-40 minutes.