Recipes Breakfast Mother’s Day Brunch

Cheesy Potato and Apple Tarts

12 servings (24 tarts)

• 1 1/3 cups Hungry Jack ® Mashed Potato Flakes
• 1 1/4 cups water
• 3 tablespoon butter, divided
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 cup shredded smoked Gouda or Jack cheese
• 1 box (14 ounces) refrigerated pie crust, brought to room temperature
• 1 halved, cored and thinly sliced red delicious apple
• 1 teaspoon packed brown sugar
• 2 teaspoons chopped chives

Preheat oven to 400 F. Heat water, 2 tablespoons of butter and salt to boiling in medium pot. Remove from heat and stir in milk and mashed potato flakes with fork until smooth. Add shredded Gouda or Jack cheese and stir until melted. Cut pie crusts into 24 circles about 2 1/2 inches in diameter. Using mini-muffin tin (with cups the size of 1 3/4-by-1-inch), place one pastry circle into each of 24 muffin cups, pressing slightly. Spoon about one table spoon potato and cheese filling into each cup. Place in oven and bake until pastry edges are golden brown, about 12 to 14 minutes. In small pan, melt remaining table spoon of butter. Add apple slices and saute until just tender, about 4 minutes. Stir in brown sugar and cook one more minute. When apple slices are cooled enough to handle, place a slice into each cup at an angle, trimming to fit if necessary. Sprinkle with chopped chives and serve.

Skillet Hashbrown Frittata

6 to 8 servings

• 1 carton (4.2 ounces) Hungry Jack ® Original Hashbrown Potatoes
• 4 turkey sausage patties or 6 links
• 6 slices turkey bacon
• 8 eggs
• 1/4 cup milk
• 1/2 to 1 1/2 teaspoons hot sauce, based on brand of hot sauce or to taste
• Pinch ground black pepper
• 2 tablespoons butter
• 1/2 cup diced onion
• 4 slices or 2/3 cup shredded American or cheddar cheese

Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water. Cook turkey sausage and bacon according to package directions. Crumble or chop. Whisk eggs, milk, hot sauce and black pepper in bowl. Melt butter in a 10- or 12-inch non-stick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened. Spread hashbrowns evenly in pan and partway up sides. Cook without stirring until light golden brown and crisp on one side, about 3 minutes. Sprinkle crumbled sausage and bacon over potatoes. Pour eggs evenly over and arrange cheese on top. Cover skillet and reduce heat to low; cook until eggs are set in center and cheese is melted, about 15 minutes. Serve from pan or slide onto platter, then cut into wedges.

Denver Hashbrown Omelet

8 servings

• 1 carton (4.2 ounces) Hungry Jack ® Premium Hashbrown Potatoes
• No-stick cooking spray
• 1 tablespoon butter
• 1 chopped onion, about 1 1/2 cups
• 1 diced green bell pepper, about 1 cup
• 8 eggs
• 1/2 cup milk (whole or 2 percent)
• 1 teaspoon salt
• 2 cups shredded sharp cheddar
• 1 cup diced cooked ham

Preheat oven to 450 F. Spray 9-by-13-inch pan with no-stick cooking spray. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain any excess water.

Heat skillet over medium heat and add butter. After butter melts, add onion and bell pepper, and cook for 5 minutes. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham and vegetables; mix to combine. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown.


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