Yield

12 pancakes (2 per serving)

Ingredients

• 6 cups LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 3 Tbsp. drawn butter
• Sprinkle cinnamon and sugar
• 6 cups prepared pancake batter

Directions

On a preheated 350°F griddle, cook hash browns in drawn butter, until crisp, making sure they stay loose and separated, then sprinkle with cinnamon and sugar. Divide hash browns into 12 equal sections on griddle. Pour 1/2 cup pancake batter over each section of hash browns, making sure to blend thoroughly. Cook each side. Remove to plate and double stack each cake.

Chef's Tip

Garnish with powdered sugar, real maple syrup, and fresh berries.

Yield

1 serving

Ingredients

• 1/4 cup Lamb's Supreme Skillet Browns® (Item #C67), frozen
• 1 tsp. drawn butter
• 2 large eggs, beaten
• 2 medium IQF blanched asparagus spears, cut into 1/2-inch lengths
• 2 oz. ham, diced into 1/4-inch cubes
• 1/4 cup Swiss cheese, shredded
• Salt and freshly ground pepper, to taste

Directions

Sauté Skillet Browns in omelet pan in drawn butter until golden brown. Add beaten eggs and continue to cook. Warm asparagus and ham in microwave, about 1 minute at high power. Add asparagus, ham, cheese, salt, and pepper to omelet before folding.

Yield

4 servings

Ingredients

• 12 Strips 16/20# bacon, cut into 1-inch pieces
• 2 Tbsp. red chili flakes
• 4 Tbsp. brown sugar
• 6 cups Lamb's Supreme® Skillet Browns (Item #C67), frozen
• 2 Tbsp. drawn butter
• 4 Tbsp. fresh parsley, finely chopped
• 1 cup yellow onion, finely chopped
• Salt and freshly ground pepper, to taste
• 8 large eggs
• 8 Tbsp. prepared hollandaise sauce

Directions

Preheat oven to 350°F.
Sprinkle bacon with chili flakes and brown sugar, bake until crisp and set aside. On preheated 350°F griddle, cook Skillet Browns with drawn butter until golden, then add parsley, onion, bacon, salt, and pepper. Mix well and cook for another 3 to 5 minutes. Poach eggs to desired doneness. Plate potato hash, dividing equally among four plates.  Top with two poached eggs per plate and two tablespoons of hollandaise sauce over eggs.

Yield

6 servings

Ingredients

• 1 1/2 cups LW Private Reserve® Breakfast Cubes™ (Item #32N), frozen
• 2 cups LW Private Reserve® IQF Hash Browns (Item #S79), frozen
• 6 cups RusEttes® Baked Half Shells (Item #02129), frozen
• 3/4 cup Cheddar cheese, shredded
• 3/4 cup Monterey Jack cheese, shredded
• 4 cups medium green onions, white and green parts without ends, finely chopped
• 1/4 cup bacon bits
• Salt and freshly ground pepper, to taste

Directions

Preheat oven to 450°F.
In a preheated 350°F deep fryer, cook Breakfast Cubes until golden and set aside. Then, deep fry hash browns until golden, and set aside. Bake shells in preheated 450°F oven for 10 to 15 minutes, remove and lower oven temperature to 400°F. Put equal amounts of Breakfast Cubes in the bottom of each shell. In a bowl, mix together hash browns, Cheddar and Jack cheeses, onions, bacon bits, salt, and pepper, then mound on top of Breakfast Cubes. Bake in 400°F oven until cheese is melted, about 4 to 5 minutes.

Yield

6 servings (one 9-inch pie)

Ingredients

• 1/2 cup butter, softened
• 3/4 cup flour
• 3 cup LW Private Reserve® IQF Hash Browns (Item #S79), thawed
• 1/4 cup Time Savor® Redskin Salad Dices (Item #J75), frozen
• 1/2 cup canned artichoke heart quarters, drained
• 1/3 cup Cheddar cheese, shredded
• 1/3 cup Monterey Jack cheese, shredded
• 1 roma tomato, coarsely chopped
• 2 pinches fresh parsley, finely chopped
• Salt and freshly ground pepper, to taste
• 3 large eggs, beaten
• 1 cup half and half

Directions

Preheat oven to 300ºF.
In a bowl, mix together butter, flour, and hash browns, then apply to a greased 9-inch pie pan, spreading evenly on the bottom and sides of the pan. Bake potato crust for about 15 minutes, remove and let set to cool. Add Redskin Salad Dices, artichoke hearts, cheeses, tomato, parsley, salt, and pepper, evenly on top of crust. In a small bowl, make custard by mixing the 3 eggs with the half and half, then pour oven ingredients in pie pan. Cover and bake at 300ºF for 30 to 35 minutes. Remove cover and continue cooking until middle of custard is firm.

Variation:
1/2 cup cooked, spicy breakfast sausage, coarsely chopped, may be substituted for artichoke hearts.

Yield

4 servings

Ingredients

• 1 cup LW Private Reserve® Breakfast Cubes (Item #32N), frozen
• 2 Tbsp. drawn butter
• 6 oz. cooked breakfast sausage link, coarsely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 medium green onions, white and green parts without ends, finely chopped
• 1 medium jalapeño pepper, finely diced
• Salt and freshly ground pepper, to taste
• 4 large eggs, beaten
• 4 (10-inch) flour tortillas
• 4 oz. Pepper Jack cheese, shredded

Directions

Brown Breakfast Cubes in drawn butter on 350°F griddle, then add sausage, bell peppers, onions, jalapeño, salt, and pepper. When vegetables are tender, add beaten eggs and continue to cook. Griddle tortillas to warm and lightly brown. Remove tortillas to serving plates when potato-egg mixture is done. Place 1 ounce cheese on each tortilla, then equally divide potato-egg mixture, fold ends and roll.

Vegetarian Option:
Omit sausage and add 1 cup mushrooms, coarsely chopped, and continue preparation as above.

Chef's Tip

Serve with guacamole, sour cream and salsa.