DENVER HASH RECIPES

Steps:

• Shred the potatoes, on the largest holes of a box grater, over a large bowl of cold water. Strain and transfer the shredded potatoes to a clean flour sack dish towel. Ring out all the water and add to a large bowl.
• Whip the egg whites in a small bowl until soft peaks form. Fold in the potatoes, lemon juice and 1/2 teaspoon salt.
• Coat the bottom of a large nonstick skillet with oil and heat over medium-high heat. Carefully add the potato mixture to the skillet and gently pat down. Cook until golden brown on the bottom, about 7 minutes. Top the skillet with a plate and while holding the two securely together, flip the hash brown out onto the plate. Add a bit more oil to the skillet and heat over medium-high until shimmering. Slide the hash brown back into the skillet and cook the other side until crisp and the entire potato cake is warmed through, 5 to 8 more minutes. Remove from the pan and cut into wedges.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the ham and cook, stirring, until brown and starting to crisp, about 3 minutes. Remove ham and set aside. Add the bell peppers and cook, stirring, until tender and beginning to brown, about 5 minutes. Add the ham back to the skillet. Add the green onions and stir to combine.
• Top wedges of hash brown with the ham-and-pepper mixture. Dollop with sour cream and sprinkle with chives.

Steps:

• In large skillet, cook hash browns in butter over medium-high, stirring occasionally, until golden and dry, 8 to 10 minutes. Sprinkle with paprika; season. Coat 8 muffin cups with cooking spray; add hash browns, pressing bottom and sides to form nests. Spray with cooking spray. Broil until starting to crisp, 5 to 8 minutes. Add ham and cheese. Crack 1 egg into each cup. Top with pimientos; season. Bake at 350° until whites are set, about 10 minutes; season. Top with scallions.