Roasted Hash Browns With Cheesy Avocado Egg Cups 5fix 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.

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

ROASTED HASH BROWNS WITH CHEESY AVOCADO EGG CUPS #5FIX

Steps:

• Preheat oven to 425 degrees. Pour 1 TBSP olive oil into an 9 inch round pan.
• Place the Simply Potatoes hash browns into the pan; drizzle the remaining 2 TBSP oil over the potatoes.
• Bake for 20 minutes. Remove from oven, Using the back of a large spoon, make 6 wells into the potatoes. Place the avocado halves, cut side up, on top of the potatoes.
• Break an egg into the indented area where the avocado pits were. Sprinkle with pepper jack cheese.
• Return the pan to the oven and bake for an additional 15 minutes, or until the egg is set.
• Remove from the oven.
• To serve: Scoop out a portion of the roasted potatoes and avocado baked egg onto 8 serving dishes. If desired offer small bowls of salsa and sour cream to accompany the dish.

HASH BROWNS WITH CHEESY EGGS AND AVOCADO

Steps:

• For the hash browns: Preheat the oven to 250 degrees F.
• Grate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined.
• Heat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture.
• For the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs.
• Divide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately.

HOT AND SPICY SPAM HASH #5FIX

Steps:

• Dice the onions and bell peppers.
• Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
• Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
• After 5 minutes add the onions and bell peppers.
• Let that cook for 2-4 minutes.
• Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!

SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX

Steps:

• Mix the potatoes and cheese.
• Heat a thin layer of oil in large oil or on griddle, to medium heat.
• Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
• Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
• Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
• Serve 4 per person, with pesto.

HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX

Steps:

• Hard boil 8 eggs, peel, set aside.
• In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
• Add sausage and 1 egg. Mix, until well combined.
• Divide the potato-sausage mixture into 8 balls.
• After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
• Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
• Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
• Repeat, until the remaining 7 eggs are done.
• In a small bowl, whisk the 2 remaining eggs until frothy.
• In a shallow dish, place corn flake crumbs.
• Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
• Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
• Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
• Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
• Heat oil in a deep frying pan to 375 degrees.
• Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
• When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.

CHEESY SKILLET HASH BROWN & EGGS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.
• Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.
• Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX

Steps:

• Place Simply Potatoes Shredded Hash Browns on large cutting board.
• Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
• Place eggs in shallow dish and whisk until completely blended.
• Place flour on a shallow plate.
• Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 - 20 minutes.
• Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking). To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it's hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
• Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX

Steps:

• Heat oven to 350°F Spray 11x7 glass baking dish with nonstick cooking spray. Add 1 bag Simply Potatoes hashbrowns. Next, layer crumbled bacon on top of potatoes. Crack eggs, 1 at a time and evenly spaced, across top of potatoes and bacon. Poke yokes with a fork. Spread 2 cups grated cheddar cheese evenly over top. Pour 1 1/2 cups half and half over casserole. Cover with foil and bake for 1 hour, remove foil and bake for additional 15 minutes or until cheese begins to bubble and turn lightly brown.
• Remove from oven, let sit for 5 minutes and serve.