Stuffed Idaho® Potato Hashbrowns

Recipe courtesy of Chef Benjamin Thoen of the Good Thyme Woodfire Grill and Catering in Washburn, Wisconsin.

Recipe Ingredients:

8 large Idaho® russet potatoes - divided use
1/2 cup heavy cream
2 to 3 large cloves garlic
Pinch salt
Pinch ground black pepper
Pinch cayenne pepper
1 cup fresh spinach
3/4 cup grated mozzarella cheese
3 green onions
1/2 of small onion thinly diced

Cooking Directions:

1. Boil 4 to 6 medium to large chopped Idaho® russet potatoes until soft. Mash potatoes until smooth, adding heavy cream until creamy enough to spread, but not runny.
2. Mix in 2 to 3 minced garlic cloves to taste. Add salt, black pepper, and cayenne pepper to taste.
3. Grate 3 large Idaho® russet potatoes and fry in medium frying pan two thin hash brown crisps until crispy enough to hold form. Invert on a plate and place back in pan to fry second side of the hash brown crisp. Gently pat dry of grease, and set on serving dish.
4. Between the bottom and top crisp spread garlic mashed Idaho® Russet Potatoes. On top of hot mashed potatoes sprinkle shredded mozzarella cheese. On top of cheese lay out in a circular pattern one layer of fresh spinach leaves. On top of spinach leaves, sprinkle a thin layer of mozzarella cheese and red onion. Cover with the second hash brown crisp.
5. Place in 350°F (175°C) oven for 10 to 15 minutes, or until cheese is melted. Remove from oven.
6. Garnish the top crisp with two or three spinach leaves, mozzarella cheese, and very thin chopped green onion.
7. To serve, slice rounded stuffed hash browns into triangular pieces (like pie).

Makes 6 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.