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Stuffed Hash Brown Pockets

by Pierce Abernathy

Ingredients

for 8 servings

Hash Browns

  • 4 lb
    russet potato, washed and peeled (1.8 kg)
  • 1 tablespoon
    salt, plue 1 teaspoon, divided
  • ½ cup
    all-purpose flour (60 g)
  • 1 cup
    shredded parmesan cheese (100 g)
  • 1 tablespoon
    onion powder
  • 1 tablespoon
    garlic powder
  • 1 teaspoon
    black pepper

Sausage Filling

  • 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 (455 g)
  • 2 teaspoons
    paprika
  • ½ teaspoon
    cayenne pepper
  • ½ teaspoon
    black pepper
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    salt

Egg Filling

  • 1 tablespoon
    olive oil
  • 5 oz
    fresh spinach (140 g)
  • 6 large eggs
  • 8 strips bacon, cooked, chopped
  • ½ teaspoon
    pepper
  • 1 teaspoon
    salt
  • 4 tablespoons
    shredded cheddar cheese
  • 3 qt
    oil, for frying (2.8 L)

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Preparation

  1. 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.
  2. Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
  3. Add the peppers and cook until slightly tender, about 6 minutes.
  4. Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
  5. 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.
  6. 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.
  7. Add the eggs and scramble until cooked, about 3 minutes.
  8. Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
  9. Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
  10. Using the large holes on a cheese grater, shred the potatoes into a large bowl.
  11. Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
  12. 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.
  13. 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.
  14. 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.
  15. Freeze for at least 2 hours.
  16. In a large pot, heat oil until it reaches 380˚F (195˚C).
  17. Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
  18. 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.
  19. Enjoy!
 

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