Stuffed Hash Browns

A stuffed hash brown is really more like a hash brown omelette in terms of how it is fundamentally cooked. The recipe below can be used as a side for breakfast, or as breakfast. Also, very good as a meal split in half. I enjoy this alongside a steak or chicken versus typical potato and rice recipes.
Stuffed Hash Brown | Dishin' With Darla

Substitutions are wide and varied:

  • Russets are the best due to the heavy starch, but I have used red and Yukon gold
  • Any meltable cheese including parmesan works great
  • Cheese is not a requirement, delicious without as well
  • Any pre-cooked meat, sausage, chicken, shrimp is great – all a matter of taste
  • Vegetable choices can be just about anything except for a few guidelines: a) cook hard vegetables and root vegetables prior to adding to the hash brown; b) be careful not to overpack so you can still flip one side over the other; c) if the meat is cold from the refrigerator, briefly warm before adding to the hash brown

Stuffed Hash Browns

A stuffed hash brown is really more like a hash brown omelette in terms of how it is fundamentally cooked. The recipe below can be used as a side for breakfast, or as breakfast. Also, very good as a meal split in half. I enjoy this alongside a steak or chicken versus typical potato and rice recipes.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 4 people

Equipment

  • Food processor or a hand grate
  • Large spatula
  • Nonstick skillet

Ingredients

  • 1 very large Idaho or Russet potato (or two medium)
  • 3 T canola oil
  • 3 cups fresh spinach
  • 3-4 slices of ham (coarsely chopped)
  • ¾ c Colby jack cheese (shredded)
  • 2 t salt
  • 1 t pepper

Instructions

  • Shred potato with the skins on.
  • Put shredded potato on a towel and spread out, sprinkle with 1/2 t of salt and let rest 10 minutes.
  • Squeeze out water by pulling up towel and making a ball of potato in the rag until the water is gone.
  • Heat up oil in a large skillet on medium-high heat.
  • Add grated potato and toss to incorporate with the oil.
  • Smush potato into the bottom of the skillet and make a pancake, spreading to the edge of the skillet.
  • Cook until the bottom is browned.
  • Flip gently, being careful not to splatter hot oil.
  • Lower heat to medium and cook for an additional 5 minutes.
  • Add ham and spinach.
  • Cook until the spinach wilted.
  • Add cheese over the top to melt.
  • Once melted, flip one side over the other like an omelette.
  • Make sure it’s browned on both sides.
  • Remove from the pan and cut into 4 pie slices.
  • ENJOY!

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