Nashville House & Home & Garden™

MAR-APR 2014

Nashville House & Home & Garden™ is the area's #1 luxury home and garden publication. We're devoted to everything for decorating and remodeling.

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hether you're planning a special spring brunch for the family or want an easy way to entertain friends, these recipes will bring people together with antici- pation. From the Denver hashbrown omelet to the skillet hash- brown frittata, these are delicious and easy. Make sure you have Hungry Jack® Original Hashbrowns on hand and you'll be ready for company. For more delicious brunch recipes, visit www.hungryjackpotatoes.com. Denver Hashbrown Omelet Prep Time: 15 minutes Cook Time: 25 minutes Yield: 8 servings 1 carton (4.2 ounces) Hungry Jack® Premium Hashbrown Potatoes No-sck cooking spray 1 tbs. buer 1 chopped onion, about 1 1 /2 cups 1 diced green bell pepper, about 1 cup 8 eggs 1 /2 cup milk (whole or 2 percent) 1 tsp. salt 2 cups shredded sharp cheddar cheese 1 cup diced cooked ham Preheat oven to 450°F. Spray 9-by-13-inch pan with no-stick cooking spray. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain any excess water. Heat skillet over medium heat and add butter. After butter melts, add onion and bell pepper, and cook for 5 minutes. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham, and vegetables; mix to combine. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown. Cheesy Potato and Apple Tarts Prep Time: 15 minutes Cook Time: 30 minutes Yield: 12 servings (24 tarts) 1 1 /3 cups Hungry Jack® Mashed Potato Flakes 1 1 /4 cups water 3 tbs. buer, divided 1 /2 tsp. salt 2 /3 cup milk 1 cup shredded smoked gouda or Jack cheese 1 box (14 ounces) refrigerated pie crust, brought to room tempera- ture 1 halved, cored and thinly sliced red delicious apple 1 tsp. packed brown sugar 2 tsp. chopped chives Preheat oven to 400°F. Heat water, 2 tablespoons of butter, and salt to boiling in medium pot. Remove from heat and stir in milk and mashed potato flakes with fork until smooth. Add shredded gouda or Jack cheese and stir until melted. Cut pie crusts into 24 circles about 2 1 /2 inches in diameter. Using mini- muffin tin (with cups the size of 1 3 /4-by-1-inch), place one pas- try circle into each of 24 muffin cups, pressing slightly. Spoon about one tablespoon potato and cheese filling into each cup. Place in oven and bake until pastry edges are golden brown, about 12 to 14 minutes. In small pan, melt remaining tablespoon of butter. Add apple slices and saute until just tender, about 4 minutes. Stir in brown sugar and cook one more minute. When apple slices are cooled enough to handle, place a slice into each cup at an cooking cooking G R E AT E R N A S H V I L L E H O U S E & H O M E & G A R D E N ™ 20 Skillet Hashbrown Friata Denver Hashbrown Omelet GNHM 0314.e$S:Layout 1 3/10/14 6:56 PM Page 20

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