Best Sausage Stuffed Hash Browns 5fix Recipes

STUFFED HASH BROWNS

Steps:

• In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

HEARTY SAUSAGE 'N' HASH BROWNS

Steps:

• In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

STUFFED HASH BROWNS

Steps:

• Preheat the oven to 225 degrees F.
• Butcher pork into two equal portions.
• Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
• Cover in foil and roast 8 hours or up to overnight.
• Use spatulas to pull pork and prepare for the grill.
• Heat a cast-iron griddle to 400 to 450 degrees F.
• Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
• Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
• Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
• When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
• Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX

Steps:

• Hard boil 8 eggs, peel, set aside.
• In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
• Add sausage and 1 egg. Mix, until well combined.
• Divide the potato-sausage mixture into 8 balls.
• After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
• Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
• Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
• Repeat, until the remaining 7 eggs are done.
• In a small bowl, whisk the 2 remaining eggs until frothy.
• In a shallow dish, place corn flake crumbs.
• Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
• Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
• Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
• Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
• Heat oil in a deep frying pan to 375 degrees.
• Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
• When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.

SAUSAGE STUFFED HASH BROWNS #5FIX

Steps:

• Fill a large pot with 3 inches of oil. Heat oil to 325 degrees.
• In a large bowl, combine potatoes, eggs and flour. Stir to combine well. Put a golf ball amount of potato mixture in the palm of your hand. Take one sausage and carefully form the potato mixture around the sausage.
• Carefully drop the potato ball in the hot grease. Don't cook no more than 4-5 at a time. Cook for 2-3 minutes or until golden brown.
• Remove with a slotted spoon and place on a paper towel. Repeat until all potato mixture is used.
• Served immediately with your favorite dipping sauce. Be careful, the potatoes will be hot.
• Makes 15.