Hash Brown Nachos

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
24 patties

Kendall College Chef Christopher Koetke combines two menu favorites—hash brown potatoes and nachos—to create a recipe that customers will enjoy digging into on several eating occasions. Think about serving these loaded patties—piled with fresh tomatoes, olives, grilled chicken, guacamole and salsa—at a small plates brunch, for a happy hour nibble or as a shared appetizer. 

Ingredients

17 oz. (1/2 carton) packaged fresh cut hash brown potatoes
24 oz. pepper Jack cheese, shredded
Diced fresh tomatoes, as needed
Sour cream, as needed
Shredded grilled chicken, as needed
Guacamole, as needed
Black olive slices, as needed
Chopped green onion, as needed
Salsa, as needed

Steps

1. Rehydrate hash brown potatoes per package instructions; stir in pepper Jack cheese.

2. Scoop out about 4½ oz. of hash brown mixture onto well-oiled griddle and form into a 2½-in. patty. Cook on each side for 3 to 4 min. or until nicely browned.

3. To serve, plate two hash brown patties; top with suggested toppings.

Recipe by Kendall College Chef Christopher Koetke, Chicago. Recipe courtesy of Idahoan Hash Brown Potatoes 

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources