canes_venatici
04-13-2008, 09:34 AM
So, it is sunday morning and as I sit down to eat some of these hasbrowns, i realize that it is probably time to share this recipe. This recipe is one we have developed over the last 5 or so years. Originally, we wanted an easy thing for breakfast while floating the John Day river. I thought, hashbrowns. Soon, this recipe developed... This recipe is great for camping trips or home. It takes a little time to prepare, but is well worth it when you eat it as the river slides by on a nice warm summer morning...
What you will need:
4 or 5 medium to large baked potatoes, chilled
1/2 can (cans are 7oz i think) garlic stuffed green olives
1 Tbsp Capers
1/2 lb Bacon, cooked and chopped
1 Jalapeno Chopped
Your favorite Steak seasoning. I use Montreal Seasoning.
A one gallon Ziplock bag
Feeds 5-6 people.
Grate the baked potatoes using a coarse cheese grater. Put grated potatoes into ziplock bag. It should fill the bag about half way or so...
Slice about half the can of olives. I take each olive and make three lateral cuts... you can dice them if you want... i just like olive rounds in my hashbrowns. Put the cut olives into the ziplock as well.
Add your Steak seasoning. I don't really have a measurement here. Potatoes are dry so, you can typically get away with a lot. I use Montreal seasoning and my gauge is how much pepper i see in the bag. I guess i've played with it enough to just know. Maybe a good gauge is roughly 2 Tbsp+- for this recipe... Maybe I'm off there...
Add the Capers, Bacon, and Jalapeno to the zip lock.
Finally, close the zip lock bag with extra air in there. Roll the bag with your hands to mix everything up evenly. Once all ingredients are mixed thoroughly, open the bag. Remove as much air as you can from the ziplock and reseal. Place the ziplock in the fridge and leave it there for a day or two.
When we float, i make this up on Thursday night, and we eat them on Saturday and Sunday mornings... It just sits in the cooler until then...
After the ingredients have been in the fridge, pull em out, drop the entire contents of the ziplock into a skillet and fry it up in oil over medium high heat. Once the potatoes are heated through and beginning to turn golden brown, they are done. Keep the skillet oiled, the spuds will soak up the oil so don't over do it...
We typically eat this with eggs and bacon or sausage... Oh and coffee. If you don't like an ingredient, don't add it. If you like Jalapenos, add another... Another good twist is kielbasa instead of bacon... That is very good. Anyway... Enjoy.
What you will need:
4 or 5 medium to large baked potatoes, chilled
1/2 can (cans are 7oz i think) garlic stuffed green olives
1 Tbsp Capers
1/2 lb Bacon, cooked and chopped
1 Jalapeno Chopped
Your favorite Steak seasoning. I use Montreal Seasoning.
A one gallon Ziplock bag
Feeds 5-6 people.
Grate the baked potatoes using a coarse cheese grater. Put grated potatoes into ziplock bag. It should fill the bag about half way or so...
Slice about half the can of olives. I take each olive and make three lateral cuts... you can dice them if you want... i just like olive rounds in my hashbrowns. Put the cut olives into the ziplock as well.
Add your Steak seasoning. I don't really have a measurement here. Potatoes are dry so, you can typically get away with a lot. I use Montreal seasoning and my gauge is how much pepper i see in the bag. I guess i've played with it enough to just know. Maybe a good gauge is roughly 2 Tbsp+- for this recipe... Maybe I'm off there...
Add the Capers, Bacon, and Jalapeno to the zip lock.
Finally, close the zip lock bag with extra air in there. Roll the bag with your hands to mix everything up evenly. Once all ingredients are mixed thoroughly, open the bag. Remove as much air as you can from the ziplock and reseal. Place the ziplock in the fridge and leave it there for a day or two.
When we float, i make this up on Thursday night, and we eat them on Saturday and Sunday mornings... It just sits in the cooler until then...
After the ingredients have been in the fridge, pull em out, drop the entire contents of the ziplock into a skillet and fry it up in oil over medium high heat. Once the potatoes are heated through and beginning to turn golden brown, they are done. Keep the skillet oiled, the spuds will soak up the oil so don't over do it...
We typically eat this with eggs and bacon or sausage... Oh and coffee. If you don't like an ingredient, don't add it. If you like Jalapenos, add another... Another good twist is kielbasa instead of bacon... That is very good. Anyway... Enjoy.