Hash Brown Suprise Sp5 Food

MINI HASHBROWN QUICHE #SP5

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine hash browns and vegetable oil.
• Using a mini-cupcake pan (spray first), fill 12 mini-cups with hash brown mixture, about halfway up. Cook for 20 minutes in oven.
• Remove from oven and add bacon and half of the cheese, enough to cover the hash browns.
• Pour eggs into each one until it is even with the top.
• Add other half of the cheese, then cook for 15 minutes, or until slightly brown on top.
• Allow to cool for 5 minutes, then remove from pan and enjoy!

HASH BROWN SUPREME

Steps:

• In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally., Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.,

CRISPY HASH BROWNS WITH SMOKY SAUCE

Steps:

• Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
• For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
• In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
• Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

HASHBROWN & PANCETTA FRIED POTATOES #SP5

Steps:

• Saute the chopped Pancetta until just brown, take from pan and set aside in a bowl. Saute the chopped onion and peppers in the pan using the oil that was rendered from the Pancetta. Once the peppers and onions have wilted, put in the 4 cups of Simply Hash Browns and return the Pancetta to the pan. Stir all and flatten out in the pan, let it cook uncovered for 10 minutes on medium heat. Begin to flip the mixture over in fourths until all of the brown side is showing, drizzle 1/4 cup olive oil and brown the other side until crispy and serve while hot. Sprinkle a little shredded mozzarella on top if desired.

CRISPY THYME HASH BROWNS WITH LEMON SEA SALT #SP5

Steps:

• In a mortar and pestle grind together the lemon zest and sea salt. Set aside. If you do not have a mortar and pestle you could use a heavy plastic storage bag and rolling pin to crush the two ingredients together. Use only the amount of sea salt to taste, store the remaining salt for another use.
• Heat 2 tablespoons of oil in a large skillet of medium high heat and add the hash brown potatoes. Sprinkle ½ of the thyme over the potatoes. Allow to brown in the oil and turn when golden brown, approximately 7-10 minutes. Drizzle with remaining oil and the remaining thyme and then turn to brown on other side. When the potatoes are finished browning, sprinkle potatoes with lemon sea salt and serve.

SHREDDED HASH BROWN CASSEROLE #SP5

Steps:

• Preheat oven at 350 degrees.
• Combine first 3 ingredients in a bowl and mix until thoroughly combined.
• Spray a 8X10 baking dish with nonstick cooking spray.
• Spoon mixture into baking dish.
• Top with chopped green onions.
• Bake for 30 minutes uncovered.
• Remove and top dish with shredded cheese and cook for an additional 10 minutes.

SPICY SOUTHWEST HASHBROWN STUFFED POBLANOS #SP5

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and a little oil and salt. Roast for 20 minutes or until all the skin blisters. Transfer to a bowl and cover with plastic wrap and let steam for 10 minutes.
• Peel the skin and cut a slit into the side of each pepper. Remove the seeds and membranes by hand and rinse with a little water to get all seeds. Set aside.
• In a large skillet over medium, render the diced chorizo until crispy. Remove the chorizo from the pan and set aside.
• Add 1 package of Simply Potatoes Southwest Style Hash Browns to the skillet and spread evenly. Cook for 6-7 minutes or until golden brown on the bottom. Flip over in sections and continue to cook for another 6-7 minutes.
• Remove from heat and mix in the cilantro and season with salt.
• Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.
• Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.

CHEESY HASHBROWN CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except potatoes. Mix well.
• Fold in potatoes.
• Spray large baking dish (13x9x2 preferably). Pour in mixture.
• Bake 35-40 minutes.
• Enjoy!

SOUTHWEST STYLE HASHBROWNS HALIBUT #SP5

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.

HASH BROWNS SURPRISE

Steps:

• Mix together first 5 ingredients.
• Pour into greased 9x13 pan.
• Mix crushed corn flakes with melted butter.
• Put on top of hash brown mixture.
• Bake at 350 for 1 hour.

HASH BROWN POUTINE #SP5

Steps:

• Cook hash browns as per directions on the bag.
• Plate, top with cheese and pour warm gravy on top to melt the cheese.
• Enjoy!

HASHBROWN HEAVEN #SP5

Steps:

• Brown one pound of turkey, beef or pork, your choose. Add one can of cream of mushroom soup and dry onion soup. Spread into one 9 x 13 pan. On top of that mixture spread the one package of shredded hash browns. Spread the one cup of cheese on top. Bake at 350 for 35-45 minutes until the potatoes are done and cheese has melted.

HASH BROWN HUEVOS RANCHEROS STACKS #SP5

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.

GARLIC PARMESAN HASH BROWN CASSEROLE #SP5

Steps:

• Brown and drain 1 lb hot Italian sausage.
• Saute red peppers and onions until tender.
• Place thawed hash browns in a greased 13x9 baking dish.
• Cover Hash browns evenly with sausage, red peppers and onions.
• Cover all with the entire jar of Ragu Roasted Garlic Parmesan sauce.
• Bake for 45 minutes at 375 degrees.

HASH BROWN POTATO CASSEROLE #SP5

Steps:

• Mix first five ingredients together and place in casserole dish.
• Sprinkle crumbled corn flakes over top.
• Sprinkle melted butter over corn flakes.
• Bake uncovered at 350deg for 45 minutes. Can be made ahead and put in refrigerator until time to bake.

HASH BROWN CASSEROLE #SP5

Steps:

• Spray a 13x9 inch baking pan with cooking spray. Mix all ingregients together in a large bowl. Spread evenly in the baking pan and cover with aluminum foil. Bake at 350 degrees for 1 hour. Remove the foil and bake an additional 15 minutes to lightly brown the top of the potatoes.

CHEESY HASHBROWN SKILLET #SP5

Steps:

• In a large skillet bring the ground beef browned on both sides, drain.
• Add Simply Potatoes Shredded Hash Brown to the pan with the hamburger meat. Mix completely and flatten into the pan.
• Cook on Medium to high heat for about 20 minutes or until brown. Once they're brown, flip them. Cutting the hash browns into sections makes it easier to flip.
• Meanwhile in a sauce pan (I usually make a butter roux first, but have been successful without it) bring the heavy whipping cream to a low rumble/ low boil.
• Reduce heat to medium - high and then add in the cheddar cheese a handful at a time, melting each handful before adding the next handful until the cheese sauce has reached its desired cheesiness.
• Once your hash browns are done to your liking pour the cheese sauce right on top of your hash brown skillet and serve.