One meal has the power to pull even the most tired souls from the comfort of their beds; a delicious brunch.
With its positioning between breakfast and lunch, brunch has a following of hungry fans. Whether celebrating a special occasion or “just because” or whether it’s an upscale or laid-back theme you’re after, brunch is an event in itself that brings people together with much anticipation.
For hosts who like to dabble in the classic morning components of eggs, hash browns and other breakfast fare, there are many delicious recipes to serve up. These include the Denver hash brown omelet, which supplies all the comforts of the diner-menu staple but is easy to make.
For a hearty, American spin on an Italian favorite, consider the skillet hash brown frittata. This egg dish features turkey sausage, melted American cheese and hash browns.
While savory meals certainly have their place at brunch, a sweet dish is a great complement and the perfect addition for a well-rounded menu. A recipes that combines the elements of sweet and salty is potato cheese and apple tarts. It melds red delicious apples, smoked Gouda or Jack cheese and Hungry Jack Mashed Potatoes.
For more brunch recipes, go to the website hungryjackpotatoes.com.
Skillet Hash Brown Frittata
1 carton (4.2 ounces) Hungry Jack Original Hash brown Potatoes
4 turkey sausage patties or 6 links
6 slices turkey bacon
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 hash browns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
Meanwhile, cook turkey sausage and bacon according to package directions then crumble or chop it.
Whisk eggs, milk, hot sauce and black pepper in bowl. Melt butter in 10- or 12-inch nonstick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened. Spread hash browns evenly in pan and part-way 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.
Yields six to eight servings.
Denver Hash Brown Omelet
1 carton (4.2 ounces) Hungry Jack Premium Hash brown Potatoes
Nonstick cooking spray
1 tablespoon butter
1 chopped onion, about 1 1/2 cups
1 diced green bell pepper, about 1 cup
1/2 cup milk (whole or 2 percent)
1 teaspoon salt
2 cups shredded sharp cheddar cheese
1 cup diced cooked ham
Preheat oven to 450 degrees. Spray 9-by-13-inch pan with nonstick cooking spray.
Fill hash brown 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.
Meanwhile, whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham, hash browns, onion and bell pepper; mix to combine. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown.
Yields eight servings.
Cheesy Potato And Apple 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 degrees.
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 minimuffin tin (with cups the size of 1.75-by-1-inch), place one pastry circle into each of 24 muffin cups, pressing slightly. Spoon about one tablespoon potato and cheese filling into each cup. Place in oven and bake until pastry edges are golden brown, about 12 to 14 minutes.
Meanwhile, in small pan, melt remaining tablespoon 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.
Yields 24 tarts.