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.
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!