Loaded Hash Brown Pockets
Chef Alicia Hinze
The Buttered Tin
St. Paul, Minn.
To save time, this speed-scratch recipe starts with frozen hash browns. Chef Alicia Hinze fills the pockets with cherry tomatoes, corn and queso fresco to add fresh touches, and tops them with prepared chimichurri sauce, which is available frozen. The eggs place the dish firmly into the breakfast or brunch category, but without them, it can serve as a satisfying side.
2 tbsp. olive oil
12 garlic cloves, very thinly sliced
1 lb. cherry tomatoes, halved (3 cups)
8 oz. fresh or frozen corn kernels (2 cups)
Salt and pepper, to taste
6 lb. frozen hash brown potatoes
12 oz. queso fresco
12 fried eggs
2 cups prepared chimichurri sauce
- In large nonstick skillet over medium heat, heat olive oil. Lightly toast garlic, stirring frequently for about 1 to 2 minutes.
- Stir in tomatoes and corn. Cook over medium-high heat, shaking pan several times until tomatoes just start to collapse and corn in lightly toasted, about 5 minutes. Season with salt and pepper. Keep warm.
- Per serving, spread 8 ounces hash browns on hot buttered flat top griddle. Season with salt and pepper. Cook with additional 2 tablespoons butter, turning until potatoes are cooked through and starting to brown.
- With edge of spatula, press and mold potatoes into 4 by 8-inch rectangle, about ½-inch thick. Cook until bottom of potatoes is golden brown.
- Place about 1/3 cup tomato filling and 1 ounce queso fresco on half the rectangle; fold remaining half over filling. Slide onto serving plate; top with fried egg and 2 tablespoons chimichurri sauce.
Photo courtesy of Idaho Potato Commission