Recipe

My Hash Brown Stackers Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 1 year, 1 month ago I'm not a fan of mushy hash brown casseroles. I grew up on the Hamlet's "Oh Those Potatoes" which consisted of stacks of hash browns with sour cream layered in between the fried potatoes. The stacking of the layers, keeps your hash browns crisp and ... More Prep:10m Cook:15m Servings:4	Annieamie
	layered hash browns potatoe side dish hash browns oh those potatoes

These are dehydrated

Cook potatoes in lar

After turning, form

1 layer of hash brow

This is three layers

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Ingredients

4-8 grated potatoes (for four people) Or use a large bag of frozen hash browns or a package of dehydrated hash browns, soaked in hot water until soft.

oil for frying (If you have a non-stick pan, use only a tablespoon of oil. I prefer to use sunflower or vegetable oil.)

1 bunch of green onions or scallions, finely chopped

3 cups of sour cream or as much or little as you like

salt and pepper

*I used 4 cups of dehydrated hash browns in my pictures. This amount would make three stacks of three layered stacks. Remember, you can make as many stacks as you want in any size you like and with as many hash brown "round" as you like.

Directions

Fry your hash browns in medium sized rounds until crispy on both sides.

Place on paper towels to drain.

Lay one hash brown round on your plate.

Add a large dollop (about 1/4 cup) of sour cream.

Sprinkle on a tablespoon of the chopped scallions and cover with another hash brown.

Repeat until you have three or four layers of potatoes, sour cream and onions.

Use your salt and pepper to taste.

Eat! Get that fork out and enjoy!

*Usually three layers of hash browns is more than enough. You can make small 2-3 inch rounds for appetizers, layering once with the sour cream and onions. These are quite good at room temperature but best when the hash browns are hot.

For you healthy people out there, try using sweet potatoes shredded and mixed with shredded carrots. I've made this with shredded zucchini before and it was good, too.

Instead of using the sour cream, try yogurt. You can drain whole milk yogurt in a colander for about an hour. This way, the yogurt will be firmer. If you do this, I suggest adding the chopped scallions directly to the yogurt. (This will disguise the yogurt flavor from anyone who is not a yogurt lover. Shhh, its our secret!) And then, sprinkle a few more bits of onion over the top layer of hash browns for color.

**For a Mexican flavor, add several tablespoons of your favorite salsa to the sour cream and add a dollop of salsa to the top of the last layer right on the sour cream. You can even sprinkle the layers with some Monterey Jack cheese and melt the cheese quickly under a hot broiler. (This way you're getting a serving a tomatoes with your hash brown stackers. We must eat fruit and veggies!)

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Comments

marky90 1 year, 1 month ago said:
WOW! The ultimate hash brown recipe, fantatstic.

rosemaryblue 1 year, 1 month ago said:
Wonderful idea! Just fabulous.

m11andrade 1 year, 1 month ago said:
Just in time for this Sunday's brunch. I love the idea, and would never have thought of it! Thanks!

clbacon 1 year, 1 month ago said:
These look DELICIOUS!!!

juels 1 year, 1 month ago said:
Very nice! Great presentation, too! If you need me, I'll be in the potato haven.

lovebreezy 5 months, 1 week ago said:
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm need I say more?

betty_boop 2 months, 1 week ago said:
I love hashbrowns... hmmmm ... This is a great post!! I will not say anymore except I need to go cook some... Thanks...

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