[This was posted by JUSTDMARINE.
It was moved over from another thread.]
I have a thrifty recipe... a little bit of a pain to make but it sure spares the food budget! I am vegan so I use vegan ingredients but I will suggest also, the NON vegan ingredients (it was originally an omnivore recipe that I "veganized")
STUFFED HASH BROWNS
Canola oil for frying
2 Tbsp Earth Balance (margarine)
12 oz of TVP, prepared. (or 1/2 lb ground beef)
Â˝ onion, diced
1 clove garlic, minced
1 cup chopped fresh spinach (or 10 oz frozen)
Âź cup panko (bread crumbs)
Healthy pinch each of oregano, basil, parsley, and thyme (dried)
1 cup sliced mushrooms
Â˝ shredded carrot
8 peeled and shredded potatoes
1 cup all purpose flour
Â˝ tsp baking powder
5 tsp powdered egg substitute (1 egg)
Dash each of salt and pepper
1.) Prepare the filling first so it can cool a bit - sautĂŠ the garlic and onions in the Earth Balance until softened, then add the TVP to heat it through (or brown the ground beef and drain a bit, if you are using meat). Finally, add the spinach and herbs and cover to wilt the spinach. Mix, and take off the heat, then add the panko and toss to moisten it all thoroughly.
2.) Mix the âpotato baseâ which is the basic hash brown recipe. Itâs easiest to mix this with your hands. It has to be good and pasty to stick together well. Russet potatoes were used in this recipe and they are âwetâ so if you use a less âwetâ potato, you may need less flour.
3.) Heat enough oil to make about Â˝ inch worth in the bottom over a decently heavy skillet, over medium heat. When the oil is good and hot, use a good sized soup spoon, and scoop a hearty, rounded spoonful, of the potato mix into the pan. Flatten it a bit with the spoon, and then go on to drop another two or three beside it, flattening as you go, in the pan, for the bottoms of the hash browns. Once the bottoms are in and sizzling, use a similar spoon to scoop a less rounded portion of the filling up, and on each bottom, drop and squash some filling, though not ALL the way to the edges of the bottoms. Once the filling is in place, go ahead and get another hearty, rounded spoonful of the potato mix again, and top each hash brown with it, spreading it over the filling to cover and meet the edges of the bottom.
4.) Brown the one side, uncovered (very very important! Do NOT cover the pan! They wonât crisp up, they will fall apart in a soupy mess!), and then carefully flip the has brown patties. I used a spatula to lift underneath and a fork to brace the top so I could flip without splashing.
5.) While the reverse side is browning, set up a baking pan with a cookie rack, and preheat the oven to 200 if you wish to keep these piping hot while the rest cook. Mine seldom make it to the oven as my family is always âhelpfullyâ standing by with empty plates.
6.) Brown the reverse side nice and golden brown, and then transfer to a paper towel or paper bag lined plate (for soaking up any residual oil) or the hot oven.
7.) I make these about the size of my palm, and I get 10 out of this recipe. For my family this is a meal altogether, and each of us eats 2 (except the adult male who eats 3). Others argue that this is â10 servingsâ soâŚ you be the judge based on the size and number.
| current weight: 140.0