Рецепт Hash Browns Poutine Cups with Egg Scramble | #SundaySupper #FWCON
Hash Browns Poutine Cups with Egg Scramble | #SundaySupper #FWCON
January 9, 201627 Comments
Do you poutine?
Do you know what poutine is? Confession – I didn’t, so don’t feel uninformed if you don’t.
I love the word – it makes me feel oh-so-fluent in French. ‘Voulez vouz poutine?’ So when Idaho® potatoes (technically the fabulous Idaho Potato Commission) shouted out to us that they’d love to sponsor an event for our first National Sunday Supper Month, and promptly framed a contest around poutine, I said ‘OUI!’ and signed up for selection – having absolutely no clue what poutine was except it must involve potatoes. Duh. I figured the details could come later. Thank goodness for Google.
But first, a little about National Sunday Supper Month, if you missed it last week. Starting this month, Sunday Supper is taking the next step in recognizing the importance of families sharing Sunday supper together by making January National Sunday Supper Month, and today is National Sunday Supper Day.
We believe that sitting down together to share a meal at least once a week, and hopefully more, helps families to become healthier and happier, share some laughs, and get closer to each other. We invite you to take the Sunday Supper pledge and if you’re on Instagram, please join our daily Instagram challenge.
Now, back to those poutines.
Wikipedia, first on the list of search results, informed me that poutine is a popular Canadian fast food dish of French fries, cheese curds and gravy that originated in Quebec. So my French instincts were spot on, in a French Canadian sort of way. But the Potato Commission wasn’t looking for 20 French fry dishes, so French fries were outlawed, and we were sent off to create original poutine-inspired recipes. Whew!
Why am I sharing all this? Because this contest is open to everyone, and runs all month long. Idaho® potatoes is offering up some generous cash prizes (am I the only one facing lots of bills from the holidays??) PLUS a ticket to the annual Food Wine Conference, so go check it out and grab a bag of Idaho® potatoes next time you’re at the store.
See? Now you DO want to poutine
I urge you all to also follow Idaho® potatoes for handy tips, great recipes, and fun facts about potatoes. You can find them on Facebook, Twitter, Instagram, and Pinterest! And please visit our Pinterest Board for recipes using Idaho® potatoes – you’ll find plenty of ideas to inspire your next potato dish.
Cook’s Tips:
Here’s a photo array of process shots in making the hash browns cups from baked potatoes. Grating baked potatoes to make hash browns is much easier than grating raw potatoes for this. The latter approach requires lots of pressing out of the potato liquids before cooking.
I made these at Lake Tahoe, roughly 6400 feet above sea level. The hash browns cups actually took 35 minutes to bake here. For sea level, follow the recommendations in the below recipe.
Wimpy Tips:
Fry up some bacon, crumble it up, and add to the scramble.
Hashed Browns Poutine Cups with Egg Scramble Total time 2 hours 20 mins Author: Susan Pridmore Recipe type: Brunch Serves: 12 hash browns cups Ingredients Hash Browns Cups
4 medium russet potatoes Salt and ground pepper Cooking spray Avocado Egg Scramble with Cheese Curds
½ Tbsp unsalted butter ½ yellow onion, minced 6 large eggs 2 Tbsp crème fraîche (optional) ½ avocado, peeled and chopped ½ cup cheese curds ¾ cup baby kale leaves (or spinach) Instructions Hash Browns Cups
Preheat the oven to 350˚F. Bake the potatoes until tender, 45 minutes to 1 hour. Cool until easily handled, peel and coarsely grate. I use the largest openings on my grater for this. Season with salt and pepper, and lightly fluff. This can all be done the night before. Preheat the oven to 400˚F. Spray a 12-muffin pan with cooking spray. Scoop 4 - 5 tablespoons of grated potato (1/4 cup or a little more) into each muffin cup. Gently press down the sides and bottom to create a nest, making sure the sides of the hash browns reach all the way to the top of each cup, since they will shrink down a bit when baked. Lightly spray again with cooking spray, and bake for 20 – 25 minutes. They should be a deep golden brown along the tops, and the sides will curve gently away from the pan. Be careful they don’t burn. Lift out onto a serving platter using your fingers or a fork. If you use a fork, gently reach it in under the hash browns cups and lift them up from their bottoms. Fill them with the Avocado Egg Scramble with Cheese Curds – (directions below). Serve immediately. Avocado Egg Scramble
Melt the butter in a medium sauté pan over medium heat, and sauté the minced onion until completely softened. Whisk together the eggs and crème fraîche, and add to the pan. When the eggs are half-way scrambled but still fairly loose, add the avocado and cheese curds. Continue to cook, scrambling them with a rubber spatula. When they’re almost done, add the baby kale and cook for 30 seconds longer, tossing to wilt the kale. 3.3.3077
This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.
Let’s Poutine With Idaho® Potatoes
Breakfast:
Appetizers:
Main Dish:
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
Have you signed the #SundaySupper pledge to eat together more often as a family? Do it right here!