BLT Hash Browns
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Credit: Lynn Winter, Owner, Lynn’s Paradise Café, Louisville, Ky.
The National Culinary Review, February 2013
Ingredients
1 plate Idaho® russet hash brown potatoes
1½ cups shaved spinach
½ cup diced, crisped bacon
¼ cup diced tomato
¼ cup diced red onion, gently sauteed
1 cup grated Jack cheese
Horseradish, as needed
Low-fat sour cream, as needed
Instructions
Method: Put hashbrown potatoes on oven-safe plate. Layer spinach, bacon, tomato, red onion and cheese on top. Bake until golden-brown. To serve, top with horseradish and sour cream.
Yield
4 servings
Tags
Breakfast, Pork, The National Culinary Review
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