Buffalo Hash Browns And Blue Cheese Snackers 5fix Recipes

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
• For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
• While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

BUFFALO-BLUE CHEESE POTATOES #5FIX

Steps:

• Follow heating instructions for 'Traditional Mashed Potatoes':.
• • Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• • Completely remove film and stir.
• • Microwave on high for 1 additional minute.
• Transfer heated mashed potatoes to large mixing bowl.
• Stir in sour cream and buffalo wing sauce (mix well).
• Fold in crumbled blue cheese and green onions (mix well).
• Serve and enjoy!

CHEESY SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large nonstick baking sheet with cooking spray or line your baking sheet with parchment paper.
• Dump hash browns into a large bowl. Whisk together eggs, salt, pepper, and garlic powder. Pour egg mixture over the potatoes and stir gently to combine as best you can. Stir in shredded Cheddar cheese until evenly distributed.
• Pour melted butter all over the hash browns and stir gently to coat - if the hash browns are still frozen, the butter will chill and set quickly. Spread the hash brown mixture evenly and thinly on the baking sheet.
• Bake in the preheated oven until hash browns are browned and crispy all the way around and cheese is melted, about 40 minutes.

MARSHMALLOW CHEESE SNACKERS

Steps:

• Lay your crackers out on cookie tin approximately 2 inches apart.
• Place a piece of cheese on each cracker.
• Top with half of one marshmallow.
• Place under the broiler until cheese melts and marshmallow browns.
• YUM! Hope you enjoy. My kids loved them and called them "PAPA Mallows".

SOUR CREAMY HASH BROWNS #5FIX

Steps:

• Put hash browns in glass baking dish.
• in medium bowl mix soup, green chiles and sour cream together until blended, pour over potatoes. Season with garlic powder, seasonall and pepper.
• Bake covered at 375 for 45 minute remove cover, add cheese and put back in oven until cheese is brown. Let stand 5 minute then serve.

SIMPLY SWISS HASH BROWNS #5FIX

Steps:

• Saute diced onion over medium heat in 3 tablespoons Olive Oil until translucent.
• Add Simply Potatoes Shredded Hash Browns and lighly brown.
• Shred 1/2 to 1 cup Baby Swiss cheese and sprinkle over hash browns.
• Reduce heat to low and cover potatoes to allow Swiss Cheese to melt.
• Sprinkle fresh parsley over potatoes and serve.

CREAMY BEEF HASH BROWN BALLS #5FIX

Steps:

• Preheat oven to 350 degrees.
• Place eggs into a large bowl and beat until yolk and egg white are blended.
• Add package of Simply Potatoes Shredded Hash Browns to the bowl and mix well with eggs.
• In a separate bowl, add soy sauce with the ground beef and use hands to mix together.
• Cook beef with soy sauce in a skillet on medium heat for about 5 minutes until browned. Remove from heat and drain any excess grease.
• Add package of mascarpone cheese to the beef and mix well.
• Take about a tablespoon of the hash brown mix and cup it in your fingers of one hand. Then place about 2 tablespoons of the cooked beef on top of the potatoes. Finally top with an other tablespoon of hash browns on top of the beef and form everything into a ball.
• Place the ball onto a greased baking tray and repeat with remaining ingredients forming more meatballs.
• Bake the meatballs for 25-30 minutes until golden brown.
• Serve as an appetizer.
• Another option would be to spread half the potatoes on the bottom of a greased casserole dish, followed by a layer of meat and then topped with the rest of the potatoes. Bake for 25-30 minutes until golden brown and serve as main entree dish.

HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Clean mushrooms and brush with olive oil.
• Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
• Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes.
• Remove from the oven and immediately sprinkle remaining Cheddar over top.

SAUSAGE STUFFED HASH BROWNS #5FIX

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.

ZESTY BUFFALO BLUE CHEESE DIP

Steps:

• Combine blue cheese dressing, sour cream, blue cheese, and Buffalo sauce in a small slow cooker. Mix well and cook on Low until melted and hot, about 10 minutes.

STEAKHOUSE SIRLOIN WITH GOLDEN HASH BROWNS & MUSHROOMS #5FIX

Steps:

• For the steak: If using a grill, preheat to very hot. If using a skillet, spray with cooking spray and preheat to very hot, but not smoking.
• Melt 4 Tbs. of the Butter in an 8 " skillet over medium high heat . Sprinkle with ½ teaspoons seasoned salt.
• Add mushrooms and sauté for about 5 minutes until mushrooms are tender. Remove from skillet with a slotted spoon, cover with aluminum foil and set aside to keep warm.
• Add remaining butter to the skillet used to cook the mushrooms. Sprinkle with ½ teaspoons of the seasoned salt.
• Blot the Hash Browns with paper towels pressing out most of the liquid. Place hash browns in the skillet and press down firmly with your fingers or a wooden spoon until compressed into the skillet. Sprinkle with another ½ teaspoons seasoned salt. Cover the skillet and cook for 15 minutes over high to medium high heat until very golden brown on the bottom. Do not stir or turn with a spatula while potatoes are cooking. After 15 minutes, lift up edge of the potatoes to see if they are crispy. If not, cook another 5 minutes.
• While potatoes are cooking, blot steaks with a paper towel, then rub remaining seasoned salt on both sides. Cook on very hot grill or in hot skillet for 2 ½ minutes per side for medium rare. Turn only once so steak gets a nice sear. Remove steak from heat and let rest 5-7 minutes before slicing into ½" wide slices.
• To assemble: Invert a serving platter over the potatoes and flip so the Hash Browns are in a circle in the middle of the platter. Pour mushrooms on top and in the center of the potatoes. Arrange steak slices around the outside of the potatoes.

BUFFALO HASH BROWNS AND BLUE CHEESE SNACKERS #5FIX

Steps:

• Preheat oven to 425.
• Combine Simply Potatoes® Shredded Hash Browns with buffalo sauce in a bowl and toss until potatoes are fully coated.
• Spread potato and buffalo sauce mixture evenly on a baking sheet lined with foil.
• Bake for 25 minutes, or until potatoes become crispy.
• Divide potatoes evenly amongst the 8 tortilla shells.
• Top each with a lettuce leaf and about 1 Tbsp of crumbled blue cheese.