Hash Brown Nachos
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Credit: Christopher Koetke, CEC, CCE, MBA, HAAC, Vice President, School of Culinary Arts Kendall College, Chicago
The National Culinary Review, February 2013
Ingredients
17 oz. Idahoan® Fresh Cut Hash Brown Potatoes
24 oz. pepper Jack cheese, shredded
Diced fresh tomatoes, as needed
Sour cream, as needed
Shredded grilled chicken, as needed
Guacamole, as needed
Black olive slices, as needed
Chopped green onion, as needed
Salsa, as needed
Instructions
Method: Rehydrate potatoes per instructions on package. Mix with pepper Jack cheese.
Form hash brown/cheese mixture into 24 (4½ oz.) patties; brown on well-oiled griddle, cooking each side 3-4 minutes. Plate 2 hash brown patties. Top with choice of tomato, sour cream, chicken, guacamole, black olives, green onion and salsa.
Yield
24 (4½ oz.) patties
Tags
Appetizer, Poultry, The National Culinary Review
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