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Shell (1)
1 30 oz. bag frozen uncooked hash browns
½ tsp. salt
1/8 tsp. black pepper
6 Tbls. unsalted butter, melted
Preheat oven to 475 º. Place frozen hash browns in a large bowl and toss with the salt and pepper until thoroughly mixed. Add butter a little at a time and mix thoroughly. Coat Side A of one Cūlinique® mold with non-stick cooking spray, using your fingertips to be sure all surfaces are well coated. Place one third of the hash browns in the mold at a time, packing firmly after each addition. Use all of the hash brown mixture and pack it in the mold until it is level and even. Bake for at least one hour of until basket is dark golden brown and crispy. Cool 2-3 minutes, run a thin knife around the outside edge and unmold onto a flat serving platter.
Filling (2)
3 Tbls. vegetable oil
¼ C. each diced sweet red, green & gold peppers
¼ C. diced green onions
6 large eggs, beaten
¼ tsp. salt
Black pepper to taste
Crumbled bacon, diced ham or sausage to taste
Heat oil in a sauté pan over medium-high heat. Remove a tablespoon full of each pepper color, set aside. Sauté the remaining peppers and onions until tender, but not browned, about 2 minutes. Add the meat and heat thoroughly. Remove from heat and set aside in a bowl. Mix the eggs, salt and pepper together. Return the pan to the stove, add the egg mixture and scramble until partially set. Add the vegetable meat mixture and cook until set. Using a turntable, mound egg mixture into the tunnel area only of the hot potato basket and serve immediately. Serves 8.
Copyright© 2001
Cooks InOvation
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