CLASSIC HASH BROWNS | ALLRECIPES
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Hash Brown Potato Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, CarbohydrateContent 37.5 g, CholesterolContent 49.2 mg, FatContent 19.4 g, FiberContent 4.9 g, ProteinContent 4.4 g, SaturatedFatContent 12 g, SodiumContent 13.4 mg, SugarContent 1.7 g
BAKED STUFFED PEPPERS RECIPE | ALLRECIPES
Stuffed peppers recipe that I've come up with.
Provided by ptownruth
Categories Main Dishes Stuffed Stuffed Bell Pepper Recipes
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
- Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
- Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
- Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
Nutrition Facts : Calories 453.7 calories, CarbohydrateContent 30 g, CholesterolContent 98.5 mg, FatContent 23 g, FiberContent 3.6 g, ProteinContent 29.8 g, SaturatedFatContent 11.3 g, SodiumContent 459.3 mg, SugarContent 6.5 g
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