Simply Poblano Hash Brown Potatoes Sp5 Food

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

POTATO STUFFED POBLANO PEPPERS #SP5

Steps:

• Preheat oven to 425 degrees Farnhieght.
• Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
• Cut the peppers in half lengthwise and clean out the seeds.
• in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
• Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
• Fill the peppers with 1/2 cup of the potato mixture in each one.
• sprinkle the remaining cheese equally over the top of the peppers.
• After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

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.

SIMPLY POBLANO HASH BROWN POTATOES #SP5

Steps:

• Roast peppers and cut into strips, chopped the onions, and shred the oaxaca cheese.
• In a frying pan fry the bacon bits until almost done they should look crispy not burn, add the onions saute until onions are lightly brown.
• Then add the potatoes and peppers stir constantly so potatoes wont stick and burn cook until potatoes are done depending how crispy you want the potatoes.
• When done turn heat off and flavor with salt and pepper and add cheese and mix well so cheese wont stay just on top.
• Pour some in a flour tortilla, put your favorite salsa on top of potatoes and make a burrito, Then is ready to eat enjoy.

SPICY SWEET POTATO AND FIRE ROASTED POBLANO HASH RECIPE - (4.3/5)

Steps:

• Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler. Place charred pepper in a heat proof bowl, cover with plastic wrap and allow to sit for 30 minutes. Slice onion into 1/2 inch slabs. Heat 1 Tablespoon of bacon drippings in a cast iron, or non stick pan. Add onion slabs, turning to coat with drippings. Salt and pepper them and allow them to lightly char, remove from pan. Add 2 more Tablespoons of bacon drippings and smoked olive oil to now empty pan. Add sweet potato cubes, toss to coat. Add 1/2 tsp salt and 1/4 tsp black pepper. Peel charred skin from poblano pepper and coarsely chop. Coarsely chop charred onion. When sweet potatoes begin to take on a golden color, add poblano, onion, smoked paprika and ancho chile powder. It may be necessary to add final Tablespoon of bacon drippings to keep the pan from getting to dry. Continue to cook until potatoes have a nice golden brown crust. Taste for seasoning and garnish with green onions and parsley. *Add bacon drippings as necessary to keep the pan lubricated, you may not need all 4 Tablespoons. **If you do not have smoked olive oil just add a little more smoked paprika to taste.

SIMPLY POTATOES CHEESY HASH BROWNS

Steps:

• Heat oven to 350°F Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
• *Tip: An 11x17-inch rectangular or 8-inch square baking dish can be used.

LOADED HASH BROWNS #SP5

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray. In a large bowl, mix all ingredients. Spread into baking dish. Bake uncovered for 40 minutes or until bubbly and top is golden.

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

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.

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!

"YOU SAY POTATO, I SAY POBLANO" TACOS #SP5

Steps:

• First, cook your corn tortillas per their package directions, either in a bit of oil or in a dry skillet over medium heat so that each side of the tortilla is very lightly golden. Wrap these in foil or a tea towel and keep in a warm place.
• Now cook your taco filling! Heat 2 Tb of oil in the same skillet over medium heat and add your diced poblanos. Heat them for 2 minutes, stirring occasionally. Once they start to get a bit soft and fragrant, add the Simply Potatoes and continue to cook, stirring occasionally, over medium-high heat. Once the potatoes are warm and beginning to turn golden-brown, transfer the mix to a large serving bowl.
• Serve the warm poblano-potato mixture with sour cream and/or queso fresco in the warm corn tortillas.