Price*s® Original Pimiento Cheese Spread Stuffed Hashbrowns
Recipe courtesy of Haim Asher, Director of Culinary, Hofman Hospitality Group
Sponsor: Bel Brands USA
- ½ c red wine vinegar
- ¼ c honey
- ¼ c water
- 4 oz shallots, sliced into rings
- 4 oz clarified butter
- 12 oz shredded hashbrown potatoes, thawed
- 1 tsp onion powder
- ¼ tsp garlic powder
- Kosher salt, as needed
- Ground black pepper, as needed
- 3 oz Price*s® Original Pimiento Cheese Spread
- 1 Stuffed Hashbrown
- 1 fried egg
- 1 oz Pickled Shallots
- 2 oz sour cream
- 1 Tbsp sliced scallion
For the Pickled Shallots:
- Place the vinegar, honey and water into a saucepot and bring to a boil.
- Pour the liquid over the shallots in a heatproof bowl and allow them sit for at least 4 hours. Reserve for plating.
For the Stuffed Hashbrowns:
- Heat 1 oz of clarified butter in a nonstick pan on low heat.
- Place the potatoes in a kitchen towel and squeeze as much water out of them as possible.
- In a bowl, mix the potatoes, garlic powder, onion powder, salt and pepper thoroughly.
- Place two-thirds of the hashbrowns into the pan in an even layer.
- Spread the pimiento cheese in an even layer in the middle of the hashbrowns, making sure to leave it ½ in from the edge of the potatoes.
- Place the rest of the potatoes over the top of the pimiento cheese, creating an enclosure for the cheese.
- Slowly cook the potatoes over low to medium-low heat, occasionally drizzling more clarified butter along the edges. Drizzle clarified butter on the uncooked side of the potatoes before flipping.
- Once the crust is set and golden brown, slide the hashbrowns onto a plate, then place the sauté pan upside down over the plate and flip the hashbrowns back into the pan.
- Repeat the cooking process until the other side is golden brown.
- Slide the cooked hashbrowns onto a plate. Top with the egg. Garnish with the sour cream, Pickled Shallots and scallion. Serve.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.