Stuffed Potato Skin Skillet Hash With Fried Eggs Recipes

STUFFED POTATO SKIN SKILLET HASH WITH FRIED EGGS RECIPE - (4.6/5)

Steps:

• Preheat the oven to 400 degrees F. Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside. In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes. While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes. To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens. Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash. Cook's Notes: You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.

SKILLET HASH AND EGGS

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
• Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
• Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
• Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

STUFFED POTATO SKIN SKILLET HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside.
• In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
• While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes.
• To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens.
• Homemade Maple Sausage:.
• In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash.
• Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.
• Chive Sour Cream:.
• Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.
• Cook's Note:.
• You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. You can use all different types of meats and spices to make the sausage your own!

POTATO HASH WITH A FRIED EGG

Steps:

• Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
• Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
• Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
• Bake in the preheated oven until tender, about 1 hour.