Hash Brown Nachos
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.
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
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