Saturday, January 5, 2013

Texas Hash Brown Nests

I've mentioned prior to this that I research and edit recipes.

When I find something I like, I research it,  dissect it, re-create it and make it my own.
This is an adaptation of a recipe from The Muffin Tin Chef.

I've been working on a new recipe this week .
I photographed ( photo to follow) the notes that I'm working on to give you an idea of how crazy the process is.

Here's the recipe:

Texas Hash Brown Nests

3 C of frozen Hash Browns, thawed and blotted with paper towels to remove excess liquid.
2 Eggs, beaten
3/4 C Grated Parmesan Cheese
1 1/2 tsp salt
1 TBS Adobo seasoning
Freshly ground Black Pepper, to taste
1 1/2 C Shredded Cheddar Cheese, garnish
1- 4 ounce can of Chopped Green Chiles, drained, garnish
1- 16 ounce container of Sour Cream, garnish
1/4 C Fresh Chopped Chives, garnish
Bacon for garnish / Bacon Bits for Vegetarians, garnish

Pre heat the oven to 450 degrees
Spray a 12 Cup Cast Iron Muffin Pan, or the 7 Cup Cast Iron Biscuit Pan with a vegetable cooking spray, or whatever Muffin Pan you have!

Mix together:
Hash Browns
Parmesan Cheese
Adobo Seasoning
Black Pepper
Mix well!

Scoop 1/4 C of this mixture into each well and press to covet the bottom and sides.
Spray again with cooking spray. This will give them a nice texture!

Bake for 25 minutes.
Remove from the oven.
Loosen the nests slightly with a paring knife but don't remove them from the pan.

Cool them in the pan for about 5 minutes and then remove them to a serving platter.
These can be served with a Poached Egg on top...... yummy!
What a great Brunch idea!

To Assemble:
Everyone can customize their own nests. ( notice the plural.... make sure you've made enough)

Fill each nest with the garnishes:
Cheddar Cheese
Green Chiles
Sour Cream
Chopped Chives
Bacon or Bacon Bits!

Peace in the Kitchen!

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