My Hash Brown Stackers Recipe

How to make it

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• 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!)