What's better than hash browns? Hash browns stuffed with oozing melted Cheddar cheese.
cups frozen shredded hash brown potatoes, thawed
medium green onions, thinly sliced (3 tablespoons)
tablespoons olive or vegetable oil
cups shredded Cheddar cheese (6 oz)
In large bowl, mix potatoes, onions, salt and pepper. Coat 10-inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 1/2 cups of the potato mixture evenly over bottom of skillet; press down with back of broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.
Cook over medium heat 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heatproof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
In same skillet, heat remaining 1 tablespoon oil over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.
Using a skillet with a slanted side, such as an omelet pan, helps you easily slide the potatoes back into the skillet. These inexpensive nonstick pans are available in most discount or kitchen stores.
A platter of fresh fruit and a basket of warm muffins or scones turn this savory side dish into a breakfast favorite.
A dollop of sour cream and a sprinkle of fresh parsley add flavor and color to this yummy potato side dish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.