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.
BAKED POTATO EGG ROLLS #5FIX
5-Ingredient Fix Contest Entry. My inspiration for this recipe came from a recipe I had created about 6 months ago, Cheeseburger Egg Rolls. They became a huge hit with family and friends, so when I was thinking of recipes for this contest it just seemed obvious. Baked Potato Egg Rolls would make the cut in my kitchen. My family is torn as to which they like best, but love them both. I would serve with a sour cream, chive dipping sauce but they stand alone and are YUMMY.
Provided by tonistime
Categories Pork
Time 21m
Yield 8 Egg Rolls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm potatoes about 45 seconds in microwave.
- Add cheese and bacon, mix together.
- Place mixture in wraps, approximately 3 tablespoons per wrap.
- Use finger to wet all eges with water very slightly.
- Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
- Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
- Serve and eat.
CHICKEN & MUSHROOM HASH BROWN GRATIN #5FIX
5-Ingredient Fix Contest Entry. Converted a chicken and pasta gratin dish into this quick and easy casserole dish using hash browns instead of noodles. It actually may be better than the noodle version! If you are planning ahead of time, you can actually prepare the casserole a day or two beforehand and just bake it when you are ready. I found that this actually makes the flavors blend together and intensifies the flavor of the entire dish!
Provided by mihochairo
Categories Chicken
Time 45m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium non-stick saucepan, sauté the chicken until cooked through.
- 2. Add 2 cans of condensed mushroom soup and the frozen green peas until the soup is heated through.
- 3. In a 2-½ quart casserole, combine the shredded hash browns and soup mixture from #2.
- 4. Sprinkle mozzarella cheese on top. (You can store in the refrigerator at this point and bake a day or two later.).
- 5. Bake the casserole for 25 to 30 minutes in a preheated 400 degree F oven until bubbly.
SAUSAGE STUFFED HASH BROWNS #5FIX
5-Ingredient Fix Contest Entry. This is one of the best and easiest recipes. When I first made up this recipe, I had to make 2 runs of these crunchy little mouthful of pleasure!! The great thing about this recipe is that you can add anything you like to the potato mixture. Hot pepper, onions, and cheese is great mixed with the potatoes, then deep fried. I live in the south and everything is better deep fried!
Provided by lcmcallister
Categories Potato
Time 20m
Yield 15 balls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot with 3 inches of oil. Heat oil to 325 degrees.
- In a large bowl, combine potatoes, eggs and flour. Stir to combine well. Put a golf ball amount of potato mixture in the palm of your hand. Take one sausage and carefully form the potato mixture around the sausage.
- Carefully drop the potato ball in the hot grease. Don't cook no more than 4-5 at a time. Cook for 2-3 minutes or until golden brown.
- Remove with a slotted spoon and place on a paper towel. Repeat until all potato mixture is used.
- Served immediately with your favorite dipping sauce. Be careful, the potatoes will be hot.
- Makes 15.
Nutrition Facts : Calories 533.5, Fat 45.4, SaturatedFat 18.9, Cholesterol 193, Sodium 1594.9, Carbohydrate 7.6, Fiber 0.1, Sugar 2.4, Protein 23.5
HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX
5-Ingredient Fix Contest Entry. This is a fun spin off of the Scotch egg. The addition of the hash brown potatoes and spicy sausage really kicks this recipe up a notch. And, makes it a fun meal for breakfast, lunch or as a snack dipped in honey mustard. I made these all the time when my children were growing up and now they make them, With the ease of Simply Potatoes they can be made up in no time at all. Be creative, you can add jalapenos, chipotle peppers, onions. Enjoy!!
Provided by motherchic
Categories Potato
Time 46m
Yield 8 wrapped eggs, 8 serving(s)
Number Of Ingredients 5
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.
SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX
5-Ingredient Fix Contest Entry. A light and delicious crispy crust from the Simply Potatoes Shredded Hash Browns make this popular fish an economical and tasty treat everyone in the family will love and want to have over and over!
Provided by jeconway1
Categories Tilapia
Time 45m
Yield 8 filets, 4-6 serving(s)
Number Of Ingredients 5
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.
BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX
5-Ingredient Fix Contest Entry. This recipe is super simple, can be made ahead of time, and tastes great. I first tasted this at a pot-luck lunch at work years ago. Over the years I have added bacon and increased the cheese, making it even better than the original. Multi-purpose dish, can be used as a main dish or side dish. Can also be served at breakfast, brunch, lunch, or even dinner.
Provided by marandrog
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 5
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.
ROASTED HASH BROWNS WITH CHEESY AVOCADO EGG CUPS #5FIX
5-Ingredient Fix Contest Entry. This is a fun and easy brunch recipe. I have made it using various varieties of Simply Potatoes and they have all turned out excellent. When all our family can be together we especially enjoy sharing a brunch meal together. The combination of the oven roasted potatoes, the baked avocado and eggs with a sprinkling of pepper jack cheese adds a flavorful Mexican twist to this fun brunch meal. I always offer small bowls of salsa, sour cream and fresh cilantro as garnishes. I hope you enjoy it as much as we do.
Provided by motherchic
Categories Breakfast
Time 45m
Yield 6 avocado cups and potatoes, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 433.2, Fat 37.7, SaturatedFat 11.8, Cholesterol 219.7, Sodium 281.1, Carbohydrate 9.2, Fiber 6.7, Sugar 1, Protein 17.6
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