I had the revelation last week about broccoli and frozen hashbrowns.  Then I added a few twists.

Ingredients

• Pure Canola Oil
• Shredded Cheddar Cheese
• Sour Cream
• Two Eggs
• Broccoli
• Hashbrowns
• Sea Salt and Pepper to taste.

There is one side of this concoction that you should understand.  The recipe calls for minimalist use of kitchen stuff so there isn’t a lot of clean-up.

First take the hashbrowns and canola oil and heat on the stove on high.  Canola oil has a higher fry temperature so you can turn the heat up on this.
Chop the broccoli into nice sized curettes and immediately toss into the hashbrown mix.  I hack off the end of the broccoli then slice into the base of the curettes making most of the would-be broccoli waste (see broccoli slices in photos below).
Let the hashbrowns cook all the moisture off.  Play with the heat temperature to get the best results.  You should have a soggy kind of mash-up with the broccoli feeling steamed.   Drain any excess oil off and spread the broccoli hashbrowns on a square piece of foil, crimping the sides to make it like a dish, one you won’t have to clean up later.
Crack two eggs onto the spread, salt and pepper to taste.
Set the oven to broil for ten minutes at 450 degrees to let the top get a head start on browning.  You can wait and put the eggs if you prefer a runny yolk.
Switch the broiler to a conventional settings at 450 degrees and cook another ten minutes.
When finished you should have the crisp and browned hashbrown mix and broccoli looking like it’s been roasted.
The last step is to sour cream and cheese this bad boy.  I place the finished product in the oven on the lowest temp to melt the cheese while I finish cleaning and getting myself mentally prepared for the awesomeness of a great meal.

This post was last modified on April 1, 2015 - learn more.

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