Stuffed Hash Brown Pockets

Name: Stuffed Hash Brown Pockets
Yield: 8
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

Recipe by Pierce Abernathy from tasty.co

Brunch

Ingredients

8 servings

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4 lb russet potato, washed and peeled
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1 tablespoon salt, plue 1 teaspoon, divided
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½ cup all-purpose flour
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1 cup shredded parmesan cheese
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1 teaspoon black pepper
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1 medium white onion, chopped
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1 yellow bell pepper, chopped
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 lb ground sausage

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2 teaspoons paprika
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½ teaspoon cayenne pepper
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½ teaspoon black pepper
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1 teaspoon dried thyme
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1 teaspoon salt
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1 tablespoon olive oil
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5 oz fresh spinach
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6 large eggs
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8 strips bacon, cooked, chopped
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½ teaspoon pepper
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1 teaspoon salt
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4 tablespoons shredded cheddar cheese
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3 qt oil, for frying

Instructions

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!