LOBSTER HASH
Provided by Jasper White
Categories Egg Potato Brunch Sauté Bacon Lobster Summer Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course
Number Of Ingredients 13
Steps:
- If using live lobster, steam or boil them. Let cool at room temperature. Use a cleaver to remove the meat from the claws, knuckles and tails. Freeze the carcass for future use. Remove the cartilage from the claws and the intestine from the tail of the cooked meat. Cut the meat into 1/2-inch chunks. Cover and refrigerate.
- Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl.
- Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the sauté pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat.
- Add the onion and pepper (including the fat) to the potatoes. Mix in the lobster meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook.
- Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers.
- Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash "cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.
GRANDMA'S SECRET RECIPE #SP5
Official Contest Entry: Simply Potatoes 5Fix. This recipe has been passed down in my family for a couple of generations. Anytime I take my special mashed potatoes to a potluck or dinner party someone will always ask, "what is that special flavor you've added?"
Provided by mberumen55
Categories Mashed Potatoes
Time 10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cook 1 package Garlic Mashed Potatoes according to package instruction. In 2 quart sauce pan melt butter and add cooked Garlic Mashed Potatoes mix well, add hard boiled eggs and mash slightly into potatoes. Stir in mayonnaise and salt to taste, mix well and serve.
Nutrition Facts : Calories 94.7, Fat 8.7, SaturatedFat 3.9, Cholesterol 88.3, Sodium 107.2, Carbohydrate 1.6, Sugar 0.6, Protein 2.6
GRUYERE POTATO CAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Hash brown potatoes baked together with Gruyere Cheese, proscuitto and sour cream.
Provided by dinnerbell6
Categories Potato
Time 47m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
- Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
- Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.
Nutrition Facts : Calories 472.2, Fat 31.8, SaturatedFat 17.9, Cholesterol 100.4, Sodium 633.6, Carbohydrate 25.1, Fiber 0.9, Sugar 2.3, Protein 21.4
HASH BROWN HUEVOS RANCHEROS STACKS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Southwest style hash brown potatoes are cooked in a waffle iron - giving them a nice brown, crisp crust. Then, they're topped with enchilada sauce, an oven poached egg, and fresh pico-de-gallo salsa. A south-of-the-border breakfast in a flash!
Provided by Donna K.
Categories Potato
Time 40m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
- Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your waffle iron.) Close the waffle iron and cook until the hash brown discs are browned and cooked through. Repeat until you have 6 hash brown discs.
- While potatoes are cooking, break the eggs into six muffin tins that have been filled halfway with hot water. (The water is not an ingredient, just a way of cooking the eggs.) Bake for 6 minutes for eggs that have a runny yolk, longer if you desire more cooked yolks.
- To assemble, place a hot hash brown disc on a serving plate. Top with a generous spoonful of enchilada sauce. Top with a poached egg. Sprinkle with 1.4 cup of pico-de-gallo fresh salsa.
Nutrition Facts : Calories 139.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 685.5, Carbohydrate 6.3, Fiber 1.2, Sugar 4.9, Protein 7.5
IRISH POTATO CASSEROLE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Corned Beef & cabbage & mashed potatoes all in one glorious casserole. This makes any day a tribute to St. Patrick & the Irish!! (and aren't we all a little Irish at least once a year)
Provided by Chef MaryS.
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown thin strips of bacon in large skillet til golden & crispy. Remove bacon to paper towel lined plate.
- In the same skillet saute the onion until it begins to soften and then add the cabbage & cook until the cabbage is tender but not mushy.
- Stir cabbage & onion, corned beef & bacon into Simply Potatoes shredded hash brown potatoes & place all in a 9 x 13 casserole dish. Top with the shredded cheese & bake in 350 degree over for 30-45 minutes until cheese is melted & bubbly and everything is hot.
Nutrition Facts : Calories 812.9, Fat 66, SaturatedFat 27.7, Cholesterol 209.4, Sodium 2133.7, Carbohydrate 10.8, Fiber 3.3, Sugar 5.1, Protein 43.1
EGG AND POTATO STRATA #SP5
Official Contest Entry: Simply Potatoes 5Fix. An easy dish of layered bread, Simply Potatoes "Shredded Hash Browns", whipped eggs and cheese baked into a one dish breakfast or a quick main course lunch.
Provided by Jill T.
Categories Breakfast
Time 45m
Yield 4 individual strata, 4 serving(s)
Number Of Ingredients 5
Steps:
- Butter an 11 x 7 inch baking dish.
- Evenly lay buttered bread in bottom of dish.
- Put 1/2 cup Simply Potatoes "Shredded Hash Browns" on each bread slice.
- Whip eggs and milk together and pour over bread and potatoes.
- Place shredded cheese on top of all.
- Bake at 350 degrees for 30 minutes uncovered or until cheese is melted and lightly toasted.
Nutrition Facts : Calories 376.7, Fat 25, SaturatedFat 14.1, Cholesterol 247.8, Sodium 559, Carbohydrate 14.4, Fiber 0.6, Sugar 1.6, Protein 22.8
SIMPLY POTATOES BREAKFAST QUICHE #SP5
Make and share this Simply Potatoes Breakfast Quiche #SP5 recipe from Food.com.
Provided by julienjoe4105
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9" X 12" baking dish well and press Simply Potatoes Hash Browns along the bottom and up sides of the dish.
- Crack eggs into blender and add canned soup. Blend well.
- Add remaining ingredients and pour over hash browns in prepared baking dish.
- Bake at 350 degrees for 1 hour or until egg mixture has set.
- Cut into squares and serve warm.
- Also travels well for potlucks and other gatherings.
Nutrition Facts : Calories 553.2, Fat 43.4, SaturatedFat 17.9, Cholesterol 463.3, Sodium 1161.7, Carbohydrate 4.2, Sugar 1.2, Protein 34.8
LOBSTER HASH #SP5
Make and share this Lobster Hash #SP5 recipe from Food.com.
Provided by Chris O.
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat frying pan on medeum heat.
- Chop lobster meat and green onions.
- Add lemon olive oil to frying pan.
- Add simply potates garlic and herd potates to frying pan sauting for 4-6 minutes or until they are starting to brown up.
- Add lobster meat ,whites parts of the green onion and old bay seasoning. Continue sautaing untill everything is well blended.
- Cook until golden brown then add remainning parts of green onion.
BACON AVOCADO POTATO HASH SKILLET #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is worth waking up for! Crispy bacon bits tossed with fluffy scrambled eggs, topped with chunks of avocado and salsa. All served on hot crispy Simply Potatoes Hashbrowns fresh from the oven. I top mine with feta cheese, but cheddar is also amazing. Enjoy!
Provided by Bobo32589
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat Broiler in the oven on high for 5 minute.
- Place Simply Potatoes on a baking sheet, and spray the top with cooking spray.
- Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast!
- While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels.
- Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown.
- Dice up the avocados, and toss with the eggs. Stir in salsa.
- Take hashbrowns out of the oven once they have browned.
- Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix.
- Pick whatever cheese you like, and sprinkle it over the top. Enjoy!
Nutrition Facts : Calories 377.5, Fat 30.7, SaturatedFat 7.8, Cholesterol 384.5, Sodium 432.9, Carbohydrate 10.9, Fiber 7.1, Sugar 1.9, Protein 17
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