Hashbrowns

Hashbrowns

This is a take from a dish my mom made all the time. She would take leftover baked potatoes and chill them in the fridge, then the next morning (or dinner even), she would slice them and heat them in a cast iron skillet. I still love them that way, but my husband loves cubed hashbrowns. Serve with breakfast, lunch, or dinner!

HASHBROWNS
8 medium russet or yukon gold potatoes
1-2 large white onions, chopped (depending on preference)
canola oil
desired seasonings (I use about 1 tsp paprika, 2 tsp Johny’s Garlic Seasoning, s&p to taste)

Scrub potatoes, place in one layer on a plate.  Cover tightly with plastic wrap.  Microwave on high about 12 minutes, or until mostly cooked. (You want them slightly firm still)
Alternatively, if you have leftover baked potatoes, just use those.
Heat about 1 T oil in a skillet over medium-high heat. (I’d use a cast-iron if available)
Add onions, and chop potatoes. After onions are softened, add potatoes and sprinkle seasonings on top. Mix together, then let one side cook until browned.
Flip over, and finish cooking other side. Add more oil when necessary.
My cast iron skillet isn’t that large, so I do all this in 2 batches. If the layer is too deep, then you don’t get enough potatoes with a nice crust.

If you want, you can put these in a dish in the oven to keep warm for a while too, and they’re still great.

Hashbrowns

Ingredients

  • 8 medium russet or yukon gold potatoes
  • 1-2 large white onions, chopped (depending on preference)
  • canola oil
  • desired seasonings (I use about 1 tsp paprika, 2 tsp Johny’s Garlic Seasoning, s&p to taste)

Instructions

  • Scrub potatoes, place in one layer on a plate. Cover tightly with plastic wrap. Microwave on high about 12 minutes, or until mostly cooked. (You want them slightly firm still)
  • Alternatively, if you have leftover baked potatoes, just use those.
  • Heat about 1 T oil in a skillet over medium-high heat. (I’d use a cast-iron if available)
  • Add onions, and chop potatoes. After onions are softened, add potatoes and sprinkle seasonings on top. Mix together, then let one side cook until browned.
  • Flip over, and finish cooking other side. Add more oil when necessary.
  • My cast iron skillet isn’t that large, so I do all this in 2 batches. If the layer is too deep, then you don’t get enough potatoes with a nice crust.
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    Peanut Butter Truffles

     

    Peanut Butter Truffles

    I first made these in high school, and they’ve always been a favorite confection of mine. Easy, cute, and everyone loves them! They freeze particularly well, and I almost prefer them that way. Sorry if they look slightly scuffed in the photos, they were actually buried in the freezer. 🙂

    Peanut Butter Truffles

    9 oz chocolate (milk, semi-sweet, dark, or almond bark)
    1 Cup plus 2 T peanut butter
    5 T unsalted butter, softened
    2 Cups powdered sugar
    1 1/2 cups crispy rice cereal

    Melt chocolate (in the microwave is fine).
    Let cool slightly. Cream PB and butter together in a bowl. Gradually add in powdered sugar, mixing until smooth.
    Stir in rice cereal. Press into heaping tablespoonfulls in your palm.
    You can also use a small scooper, and make them any size you want.
    Roll or press balls till smooth. If you want you can do through this step ahead of time and store in fridge or freezer to firm up more.

    Next, dip in the melted chocolate. I like to use 2 fondue forks, piercing them with one, and using the other to push them off the other.
    Place on waxed paper set on a cookie sheet or tray. Refrigerate till set. (Or freeze if you want them faster.)
    You can also drizzle another kind of chocolate on top for contrast, or even white chocolate if you desire. Enjoy while they last!

    Peanut Butter Truffles

    Ingredients

    • 9 oz chocolate (milk, semi-sweet, dark, or almond bark)
    • 1 Cup plus 2 T peanut butter
    • 5 T unsalted butter, softened
    • 2 Cups powdered sugar
    • 1 1/2 cups crispy rice cereal

    Instructions

  • Melt chocolate (in the microwave is fine).
  • Let cool slightly. Cream PB and butter together in a bowl. Gradually add in powdered sugar, mixing until smooth.
  • Stir in rice cereal. Press into heaping tablespoonfulls in your palm.
  • You can also use a small scooper, and make them any size you want.
  • Roll or press balls till smooth. If you want you can do through this step ahead of time and store in fridge or freezer to firm up more.
  • Next, dip in the melted chocolate. I like to use 2 fondue forks, piercing them with one, and using the other to push them off the other.
  • Place on waxed paper set on a cookie sheet or tray. Refrigerate till set. (Or freeze if you want them faster.)
  • You can also drizzle another kind of chocolate on top for contrast, or even white chocolate if you desire.
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    http://mystainedapron.com/peanut-butter-truffles/

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