Mushroom Stuffed Hash Browns Draniki Belarus Food

MUSHROOM STUFFED HASH BROWNS- DRANIKI (BELARUS)

Steps:

• Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
• Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
• Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
• Add a small spoonful of the mushroom mixture. Top with more draniki batter.
• Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.

DENNY'S BACON SLAMBURGER

Steps:

• In a small saucepan, warm a small amount of cheese sauce and keep on low until ready to use.
• Preheat a cast-iron skillet or frying pan over medium-high heat and coat lightly with vegetable oil. Toast the bun heel and crown to desired doneness. Set aside.
• Cook the patty on one side to the desired temperature while at the same time you are cooking the hash browns until crispy according to the package directions. Remove from skillet and then place patty on bun (heel) with hash browns on top.
• Heat remainder of the vegetable oil in a skillet and cook the egg sunny-side up to the desired doneness. When done, slide egg onto hash browns.
• Top with generous dollop of cheese sauce and place bacon criss-crossed on top of cheese sauce. Add the bun (crown) and you are ready to enjoy!

FILDZAN BUREK

Steps:

• In a large skillet, sauté onion in olive oil for 3-4 minutes. Add minced meat and sauté for 5-8 minutes over medium heat; with a flat-topped wooden spoon break up the meat lumps into small pieces. Stir in cumin, salt and pepper. Remove from heat and cool slightly.
• Mash the potatoes; add to the meat and mix to combine.
• Cut the filo pastry sheets into 6 approximately equal squares. Place two squares into the filcan or small coffee cup (or a similar shape) so that the sheet ends overhang above the cup edge.
• Fill the pastry with the meat and potato mixture, fold the pastry edges over and brush to seal with the egg, milk and oil mixture.
• Turn over the filcan with the small burek onto the baking sheet lined with silicone or parchment paper. Brush with the remaining egg, milk and oil mixture, sprinkle with sesame seeds and bake in the oven at 200°C for about 10 minutes.
• Take bureks out of the oven, baste each with the water and oil mixture; return to oven and bake 10 minutes at 180°C, or until golden brown.
• Serve hot or slightly warm with dollops of sour cream or plain yoghurt.

EASY CRISPY FRIED CHEESE-TOPPED HASH BROWNS PATTIES

Steps:

• Heat 2-3 tablespoons oil in a skillet over medium heat; add in onion and saute for about 6-8 minutes or until tender (if adding in garlic add in the last 2-3 minutes of cooking).
• In a bowl mix the thawed hash browns with onion, seasoned salt and pepper.
• Heat more oil in the skillet; drop the hash brown mixture into about 3-inch rounds (if you find that the mixture has problems holding together then add in an slightly beaten egg).
• Cook about 4-5 minutes per side, or until lightly browned and crispy (press down with a spatula to flatten).
• Top each potato round with a slice of cheese; cook until melted.
• Delicious!

POTATO, ASPARAGUS AND MUSHROOM HASH

Steps:

• Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
• Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
• Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
• Divide the hash among 4 plates and top each with a poached egg if you wish.
• Serve sprinkled with chives.

LOADED HASH BROWNS

Steps:

• In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
• Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat. Do not stir, let brown on one side before flipping over and browning on other.
• Crumble bacon over top of potatoes. Sprinkle cheese on top. Place under broiler until cheese melts.

MUSHROOM AND BARLEY SOUP (BELARUS)

Steps:

• Wash barley in hot water and soak overnight in two cups of water.
• If using dried mushrooms, wash, break up any large pieces, and cover with two cups of hot water, soaking for at least two hours, and overnight if you can.
• Drain the barley, put in pot, and cover with four cups fresh water.
• Drain the mushrooms, saving the soaking liquid .If using fresh mushrooms, slice.
• Melt butter in the saucepan, add the onion and mushrooms and saute until the onion is soft, about 10 minutes.
• Add all of this to the pot, along with the meat and some salt. Bring to a boil, reduce to a simmer, and cook until the barley is soft and the meat is done, about 1 hour. I would add the mushroom soaking liquid - you need to make sure you don't pour in the grit that settles to the bottom. Watch the pot, as you may need additional water, especially if you used fresh mushrooms and don't have the soaking liquid.
• Remove the beef, cube, and return to the pot.
• Remove from the heat and stir in the sour cream, if desired. Taste for salt.
• Note: The recipe does not call for it, but I would add one or two bay leaves, and 4 or 5 whole peppercorns or some ground black pepper to any soup of this type.