Muenster Monster Hash Brown Fingers Recipes

CORNED BEEF HASH WAFFLES

Steps:

• For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours.
• Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl.
• For the waffles: Preheat a waffle iron and spray with cooking spray.
• Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives.

MAN HASH BROWNS

Steps:

• Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
• While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
• Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

MONSTER COOKIE DOUGH

Steps:

• Put the flour in a microwave-safe bowl and microwave on high until the flour reaches a temperature of 180 degrees F, 1 to 1 1/2 minutes. Whisk to get rid of as many lumps as you can. Set it aside to cool.
• In a stand mixer fitted with a paddle attachment, combine the peanut butter, brown sugar, sugar, butter, heavy cream, vanilla and salt and mix on medium-high, scraping down the sides of the bowl periodically with a rubber spatula to ensure that everything gets combined, until light and fluffy, 3 to 4 minutes. Add the flour and oats and mix to combine. Add the M&M's and mix to combine. Store by the scoop or in balls in the fridge in an airtight container for up to a week.