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
™
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Skillet Hashbrown Friata
Denver Hashbrown Omelet
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