Whether 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 anticipation. From the Denver hashbrown omelet to the skillet hashbrown 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-stick cooking spray
1 tbs. butter
1 chopped onion, about 1 1/2 cups
1 diced green bell pepper, about 1 cup
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. butter, 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 temperature
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 pastry 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 angle, trimming to fit if necessary. Sprinkle with chopped chives and serve.
Skillet Hashbrown Frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings
1 carton (4.2 ounces) Hungry Jack® Original Hashbrown Potatoes
4 turkey sausage patties or 6 links
6 slices turkey bacon
1/4 cup milk
1/2 to 1 1/2 tsp. hot sauce, or to taste
Pinch ground black pepper
2 tbs. butter
1/2 cup diced onion
4 slices or 2/3 cup shredded American or cheddar cheese
Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water. Cook turkey sausage and bacon according to package directions. Crumble or chop and set aside. Whisk eggs, milk, hot sauce, and black pepper in bowl. Melt butter in 10- or 12-inch non-stick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened.
Spread hashbrowns evenly in pan and part-way up sides. Cook without stirring until light golden brown and crisp on one side, about 3 minutes. Sprinkle crumbled sausage and bacon over potatoes. Pour eggs evenly over and arrange cheese on top. Cover skillet and reduce heat to low; cook until eggs are set in center and cheese is melted, about 15 minutes. Serve from pan or slide onto platter, then cut into wedges.