POWDER HASH RECIPES

Steps:

• Lightly spray a 9x13-inch baking dish with a cooking spray (Pam, or similar); set aside. Preheat oven to 375º.
• Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
• Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
• Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.

Steps:

• 1. Make the umami stir fry powder (if desired): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.) 2. Make the hash brown fish: Grate the potatoes with a food processor or by using the large holes of a box grater. 3. Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid. 4. In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt. 5. Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets. 6. Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan. 7. Add two ?-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets. 8. Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes. 9. Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown. 10. Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side. 11. Once the other potato layer is nicely browned and the center of the fish registers 135?F on an instant-read thermometer, transfer to a plate. 12. Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.