Stuffed Hash Brown Pockets Recipe By Tasty

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STUFFED HASH BROWN POCKETS RECIPE BY TASTY



Stuffed Hash Brown Pockets Recipe by Tasty image

Here's what you need: russet potato, salt, all-purpose flour, shredded parmesan cheese, onion powder, garlic powder, black pepper, medium white onion, yellow bell pepper, red bell pepper, green bell pepper, garlic, ground sausage, paprika, cayenne pepper, black pepper, dried thyme, salt, olive oil, fresh spinach, large eggs, bacon, pepper, salt, shredded cheddar cheese, oil

Provided by Pierce Abernathy

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 26

4 lb russet potato, washed and peeled
1 tablespoon salt, plue 1 teaspoon, divided
½ cup all-purpose flour
1 cup shredded parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 medium white onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb ground sausage
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon salt
1 tablespoon olive oil
5 oz fresh spinach
6 large eggs
8 strips bacon, cooked, chopped
½ teaspoon pepper
1 teaspoon salt
4 tablespoons shredded cheddar cheese
3 qt oil, for frying

Steps:

  • Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
  • Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
  • Add the peppers and cook until slightly tender, about 6 minutes.
  • Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
  • Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
  • Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
  • Add the eggs and scramble until cooked, about 3 minutes.
  • Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
  • Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
  • Using the large holes on a cheese grater, shred the potatoes into a large bowl.
  • Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
  • Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
  • On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
  • Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
  • Freeze for at least 2 hours.
  • In a large pot, heat oil until it reaches 380˚F (195˚C).
  • Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
  • Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
  • Enjoy!

STUFFED HASH BROWNS



Stuffed Hash Browns image

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 8 servings

Number Of Ingredients 19

8 pounds pork shoulder
2 tablespoons coarse salt
Black pepper/granulated garlic blend
2 tablespoons chipotle hot sauce, such as Tabasco Chipotle
1/4 cup liquid smoke
1/4 cup liquid aminos
Canola oil, for cooking
4 pounds raw shredded hash brown
Butter substitute, for drizzling
2 1/2 cups shredded Asiago cheese
16 slices Cheddar
8 eggs
Whole wheat sourdough toast, for serving
Diner Black Pepper Jalapeno Sauce, recipe follows
2 cups sour cream
1 cup diced pickled jalapenos
1 cup mayonnaise
1 1/2 tablespoons ground black pepper
1 tablespoon granulated garlic

Steps:

  • Preheat the oven to 225 degrees F.
  • Butcher pork into two equal portions.
  • Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
  • Cover in foil and roast 8 hours or up to overnight.
  • Use spatulas to pull pork and prepare for the grill.
  • Heat a cast-iron griddle to 400 to 450 degrees F.
  • Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
  • Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
  • Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
  • When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
  • Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.

STUFFED HASH BROWNS



Stuffed Hash Browns image

Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 package (20 ounces) refrigerated shredded hash brown potatoes
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil, divided
1/2 cup pepper jack cheese
1/2 cup crumbled cooked bacon
1/2 cup sour cream
2 green onions, thinly sliced

Steps:

  • In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

STUFFED HASH BROWN



Stuffed Hash Brown image

Ready, Set, Cook! Special Edition Contest Entry: This delicious recipe came to me one morning when I was make breakfast for my wife and children. It's all my favorite ingredients folded in a crispy hash brown, kind of like an omelet.

Provided by doconfood

Categories     Breakfast

Time 40m

Yield 4 Slices, 4 serving(s)

Number Of Ingredients 12

3 cups Simply Potatoes® Shredded Hash Browns
6 slices bacon
1/3 cup onion (chopped)
1/3 cup red pepper (chopped)
1/3 cup fresh spinach (chopped)
1/3 cup cilantro (chopped)
4 eggs
black pepper (to taste)
salt (to taste)
1/3 cup olive oil
1/4 cup cheese (your favorite cheese)
1/2 avocado (sliced)

Steps:

  • Pre-heat oven to 350.
  • Heat 15 inch cast iron skillet with 1/3 cup of olive oil.
  • Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side.
  • In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin.
  • Once hash browns are browned on both sides season with salt and pepper and turn heat down to low.
  • In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns.
  • Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs.
  • Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .

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