STUFFED HASH BROWN POCKETS RECIPE BY TASTY

Stuffed Hash Brown Pockets Recipe by Tasty image

Here's what you need: russet potato, salt, all-purpose flour, shredded parmesan cheese, onion powder, garlic powder, black pepper, medium white onion, yellow bell pepper, red bell pepper, green bell pepper, garlic, ground sausage, paprika, cayenne pepper, black pepper, dried thyme, salt, olive oil, fresh spinach, large eggs, bacon, pepper, salt, shredded cheddar cheese, oil

Provided by Pierce Abernathy

Yield 8 servings

Number Of Ingredients 26

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Ingredients

4 lb russet potato, washed and peeled
1 tablespoon salt, plue 1 teaspoon, divided
½ cup all-purpose flour
1 cup shredded parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 medium white onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb ground sausage
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon salt
1 tablespoon olive oil
5 oz fresh spinach
6 large eggs
8 strips bacon, cooked, chopped
½ teaspoon pepper
1 teaspoon salt
4 tablespoons shredded cheddar cheese
3 qt oil, for frying

Steps:

Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
Add the peppers and cook until slightly tender, about 6 minutes.
Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
Add the eggs and scramble until cooked, about 3 minutes.
Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
Using the large holes on a cheese grater, shred the potatoes into a large bowl.
Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
Freeze for at least 2 hours.
In a large pot, heat oil until it reaches 380˚F (195˚C).
Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
Enjoy!