Crab Stuffed Hash Browns Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

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.

Steps:

• Preheat oven to 350 degrees. Over medium high heat, ladle some of the butter into a large oven safe skillet spread half of the hash browns into the pan. Put sour cream, chives, cheese, onions, salt and pepper on hash browns, top with remaining hash browns; cook 3 to 4 minutes on medium high heat until bottom is golden brown. Ladle more melted butter onto hash browns and flip. Cook until desired crispness is reached. Finish in oven for 10 minutes.

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!

Steps:

• Preheat oven to 350.
• Thaw the frozen hash browns, if you have to pop them in the microwave.
• Dice the bacon and fry it up fairly crisp.
• While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
• Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
• Fold in the thawed hash browns.
• Lightly grease a large casserole dish. Mine is a 3 quart.
• Spread 1/2 of the potato mixture in the bottom of the casserole.
• Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
• Top that with the rest of the potatoes.
• Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
• Bake for 1 hour, top should be golden brown.
• Let rest for a few minutes when you take it out before you serve.

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.

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

Steps:

• In large bowl, mix potatoes, onions, salt and pepper. Coat 10-inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 1/2 cups of the potato mixture evenly over bottom of skillet; press down with back of broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.
• Cook over medium heat 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heatproof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
• In same skillet, heat remaining 1 tablespoon oil over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.

Steps:

• Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).
• In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.
• Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.
• Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.
• Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2-3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.
• Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
• Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
• Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

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. .

Steps:

• Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
• Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.