Tag Archives: hash brown potatoes

Hash Browns, Spinach, and Froached Egg Stack

24 Feb
Hash Browns Spinach and Froached Egg Stack Cut

Hash Browns, Spinach, and Froached Egg Stack – Eat it NOW!

I announced “WOW! THAT WAS GOOD” really loud to absolutely nobody after I ate this. OK, my dog heard me and came running. I was winging it on my own last night as my husband and daughter went to go night skiing after a major snowstorm dump, and I had free reign to cook up whatever the heck I wanted for dinner. I wanted to put ERMAHGERD in the title, but knew that would only make my daughter’s eyes roll and many wonder what the heck that meant. OK so the other thing you might not know is a “froached” egg. This is something my mom always made for us growing up, which is a cross between a fried and poached egg. You start out by frying it in a little oil or butter, and once the whites are set on the bottom, you add water to the frying pan, then quickly cover it,  for one minute. This way you have the lovely taste of a fried egg, but not the hassle of having to flip it over. The egg whites are done through but the yolk is still nice and runny!

A Fried Egg

Exhibit A: A Fried Egg

A Froached Egg

Exhibit B: A Froached Egg

I had a small amount of fresh spinach left in the fridge, and was craving eggs. That sounded a bit too light for dinner with just those two items, but remembered seeing a post on Pinterest that had an egg stacked with spinach on a hash brown patty, here. That one had feta cheese on it, which gee, I didn’t have any. However, since I like to do my spinach up spicy and lemony, I knew I wouldn’t need that. That recipe also used fresh grated potatoes, and I waffled back and forth on doing that for say, two seconds. I used shredded hash browns from the freezer. I’m sure you could make this for a family, but I’d have to have some helpers if I needed to make more than one at a time!

Hash Browns Patty

Hash Browns Patty

Hash Browns, Spinach, and Froached Egg Stack

1 cup frozen shredded hash browns
1/2 tablespoon butter, or substitute
Paprika, ground black pepper, and salt to taste
1 teaspoon olive oil
Spray olive oil
A large handful of fresh spinach
Squeeze of lemon juice
A pinch of crushed red pepper flakes
Spray olive oil, again
One egg
More ground black pepper, to taste
1/4 cup water

Start off by adding the frozen hash browns to a glass measuring cup to the one cup line (give or take). Add the butter on top then microwave for one minute.  Add the paprika, pepper, and salt  to taste and mix up good. Yes, I used salt today. This was MY dinner. 🙂 Next, add the teaspoon of olive oil to a medium-hot skillet and plop the hash browns onto it and smoosh it down with a spatula and make it pretty and round, or so. Cook it until nice and crisp on the bottom until it holds its shape.  Once it is crisp enough on the bottom to flip,  spray some olive oil on the top of it, then flip it over with a wide spatula. Cook until crispy on that side, then remove to a plate and tent with a piece of foil to keep warm.

Wilted Spinach with Lemon and Crushed Red Pepper

Wilted Spinach with Lemon and Crushed Red Pepper

Now spritz the pan with more olive oil and throw in a really large handful of fresh spinach. Squeeze some lemon juice over it (I just eyeballed, maybe a half of teaspoon? I didn’t have a fresh lemon and used the lemon ball thingy) and then cook it until wilted. OH! At the last minute add a pinch of crushed red pepper flakes. Gosh this is a great combination, as I’ve mentioned before.  Once the spinach is all wilted and yummy looking, spoon it on top of your hash browns patty and re-tent with the foil. Do not worry about the food being too cold. This comes together real quick, and the egg you are about to cook will help heat it all back up. Finally, spray a bit more olive oil into the pan, and gently crack an egg into it and grind a whole bunch of black pepper over it. Now comes the froaching part. Let that egg cook until the white is is solid all the way through and the edges of the whites start to sizzle. Now pour the 1/4 cup of water all around the edges of the egg, then immediately put a tight-fitting lid on the skillet. Let it “steam” for one minute exactly. Do not peek. Do not pass go. At the one minute mark, lift up the lid and you should see a fine example of a “froached” egg. Now take a slotted spatula and lift the egg out of the pan to drain a bit, then place on the hash browns and spinach stack. Grab your utensils and cut into the egg and watch mesmerized as the yellow runny yolk spreads its goodness down the stack. EAT IT NOW! I want one of these every day.

Hash Browns Spinach and Froached Egg Stack

Hash Browns, Spinach, and Froached Egg Stack


Hash Brown Egg Muffins

5 Dec
Hash Brown Egg Muffins

Hash Brown Egg Muffins

I’m not going to pretend this is an original recipe or method, as I’ve seen a gazillion versions of it on Pinterest with cute names such as Hash Brown Nests and Eggs in a Basket. Trying to find the original recipe on Pinterest is like trying to find the author of a viral internet meme, but to the best of my knowledge the first variation of this recipe was developed by Johnsonville (of the sausage fame) and is posted on their company’s website. They actually call them Amazing Muffin Cups. Well I didn’t use sausage in mine among other ingredients and scaled it down to feed three, and there’s certainly nothing amazing about mine, but I think it’s safe to say my version is definitely different. I got to use my brand new muffin pan for these, and you can see by the photo I’ve already made a mess of it. I’m a pretty messy cook. I wonder why I don’t own an apron? Anyways, the prep on this was a bit tedious, and it took a long time for the hash browns to get crispy for the first go-round in the oven, but the family gobbled them up. I think if I were too make these again, I would make a double batch so we’d have an easy breakfast the next day.

Hash Brown Egg Muffins

1 tablespoon butter or substitute
2 cups frozen shredded hash browns, thawed
1 large green onion, chopped
1 teaspoon butter or substitute
3 large eggs
Splash of milk
Ground black pepper
2 tablespoons real bacon bits
Shredded cheese, any kind

Rows of Hash Brown Muffins

Rows of Hash Brown Muffins

Melt the one tablespoon of butter in the microwave, then mix it into the thawed hash browns. Using the same small bowl, add the teaspoon of butter and green onion, cover and microwave for one minute. Now the “fun” part. Preheat the oven to 425 degrees. Meanwhile, spray a muffin pan with oil. Using your hands, smash about a third cup of hash browns against the sides and bottoms of each cup in the pan. It takes awhile, but you’ll eventually get it done and the oven should be preheated by the time you finish. Put the pan in the oven for about 20 to 30 minutes. Mine took closer to 30 but my oven takes longer. Meanwhile, in yet another bowl (or clean out the one that had the hash browns in it) whisk the eggs and the splash of milk. Stir in the green onions, black pepper to taste, and the bacon bits. When the hash browns look nice and crispy, take them out of the oven. Using a measuring cup, pour the egg mixture into each cup until evenly filled. My last muffin came out a little short, but it was close enough. Now top them all with shredded cheese. Reduce the heat of the oven to 375, and cook for about 20 minutes or until a toothpick inserted into the center of the egg muffin comes out clean. Remove from oven, then carefully pop each one out with a knife and serve. This made six muffins so we all got two.

Pork Chop Spinach Casserole Surprise

29 Jan

Pork Chop Spinach Casserole

I was browsing through all my archived photos for an inspiration for dinner tonight, and came across one of my “throw-together” meals I made a few months ago. I did take a few photos of it at the time, but never wrote the recipe down anywhere that I could find. I was not inspired to make it either, since I don’t have any pork chops in the house at the time. However, I thought I would try to at least share how I remember making this with you. This recipe is for three, divide or multiply how you see fit.

Pork Chop Spinach Casserole Surprise


3 pork chops
Mrs. Dash Garlic and Herb
Mrs. Dash Table Blend
Black pepper
Olive oil
3-4 cups of frozen hash brown potatoes
1/2 onion, chopped
1 recipe cream of chicken or mushroom soup, or 1 can. Recipe here: http://bit.ly/AnHON3
Fresh spinach, torn
Several mushrooms, diced
Mozzarella cheese, grated

Preheat the oven to 375 degrees. Season the pork chops and set aside. Heat a skillet to medium-high heat and put a few swirls of olive oil in it. Add the pork chops and sear on both sides for a few minutes until browned, and set aside again. Mix the hash browns and onions with about half the cream soup, and more pepper. Lightly oil a casserole dish, and add the hash brown mixture  to the bottom. Layer the spinach and mushrooms over the hash browns. Place the pork chops on top, and spread the rest of the cream soup over them. Add the grated cheese last. Bake uncovered for about 45 minutes, until the pork chops are done. The surprise in the recipe is that we all really enjoyed this cobbled-together meal!

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