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Stuffed IdahoŽ Potato Hashbrowns
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 20 Min. Cook Time: 1 Hr. What you need:
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+ 8 large IdahoŽ russet potatoes
+ 1/2 c. heavy cream + 2-3 large cloves garlic + pinch salt + pinch pepper + pinch cayenne pepper + 1 c. fresh spinach + 3/4 c. mozzarella cheese + 3 green onions + 1/2 of small onion thinly diced What to do:
1. Boil 4-6 medium to large chopped IdahoŽ russet potatoes until soft. Mash potatoes until smooth, adding heavy cream until creamy enough to spread, but not runny.
2. Mix in 2-3 diced garlic cloves to taste. Add salt, black pepper, and cayenne pepper to taste. 3. Grate 3 large IdahoŽ russet potatoes and fry in medium frying pan two thin hash brown crisps until crispy enough to hold form. Invert on a plate and place back in pan to fry second side of the hash brown crisp. Gently pat dry of grease, and set on serving dish. 4. Between the bottom and top crisp spread garlic mashed IdahoŽ Russet Potatoes. On top of hot mashed potatoes sprinkle shredded mozzarella cheese. On top of cheese lay out in a circular pattern one layer of fresh spinach leaves. On top of spinach leaves, sprinkle a thin layer of mozzarella cheese and red onion. Cover with the second hash brown crisp. 5. Place in 350° oven for 10-15 min., or until cheese is melted. Remove from oven. 6. Garnish the top crisp with two or three spinach leaves, mozzarella cheese, and very thin chopped green onion. 7. To serve, slice rounded stuffed hash browns into triangular pieces (like pie). * Recipe courtesy of Benjamin Thoen, Chef, Good Thyme Woodfire Grill and Catering, Washburn, WI |
