All Recipes

Pimiento Cheese Stuffed Hashbrowns with Price*s

Name: Pimiento Cheese Stuffed Hashbrowns with Price*s
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup red wine vinegar; 1/4 cup honey; 1/4 cup water; 4 oz shallots; sliced into rings; 4 oz clarified butter; 12 oz shredded hashbrown potatoes; 1 tsp onion powder; 1/4 tsp garlic powder; Kosher salt; as needed; Ground black pepper; 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

Recipe courtesy of Chef Haim Asher
Director of Culinary, Hofman Hospitality Group

Making breakfast for your menu or a large event? Offer layers upon layers of tastiness with this breakfast food idea! This twist on a typical breakfast recipe features Price’s Original Pimiento Cheese Spread wedged between hashbrowns and finished with a perfectly cooked egg and pickled shallots. Great for a breakfast menu or morning event!

Preparation

Equipment:

Saucepot, Nonstick Pan, Bowl

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.

For Plating:

Slide the cooked hashbrowns onto a plate. Top with the egg. Garnish with the sour cream, Pickled Shallots and scallion. Serve.

Ingredients

portions

24
serving size

1 Plate
day part

Breakfast

Pickled Shallots:

1/2

cup red wine vinegar
1/4

cup honey
1/4

cup water
4

oz shallots, sliced into rings

Stuffed Hashbrowns:

4

oz clarified butter
12

oz shredded hashbrown potatoes, thawed
1

tsp onion powder
1/4

tsp garlic powder
Kosher salt, as needed
Ground black pepper, as needed
3

oz Price*s® Original Pimiento Cheese Spread

Plating:

1

Stuffed hashbrown
1

Fried egg
1

oz pickled shallots
2

oz. sour cream
1

tbsp sliced scallion

About Chef Haim Asher

Chef Haim Asher, Lucille’s Director of Culinary, who previously worked with James Beard Award-winning chefs and at some of the country’s best full-service, Michelin-rated restaurants. Asher, who hails from South Carolina, has infused his authentic Southern roots into every menu item on the Chicken Shack menu.