Hashbrown Pocket

By Tasty · 60 min

Ingredients

Instructions

1. Boil the potatoes in a large pot covered with cold water and 1 tablespoon of salt over high heat until fork tender, about 20 minutes.
2. In a large skillet over medium heat, cook the white onion until translucent, about 3 minutes. Add the peppers and cook until slightly tender, about 6 minutes. Add the garlic and sausage and cook until the sausage is browned, about 4 minutes. Season with the paprika, cayenne, black pepper, thyme and salt, cook 5 more minutes until evenly mixed, then take off the heat.
3. In a second large skillet over medium heat, warm the olive oil, wilt the spinach fully (about 5 minutes), add the eggs and scramble until cooked (about 3 minutes). Add the bacon, pepper and salt, mix, then take off the heat.
4. Drain the potatoes, cool them under cold water and pat dry. Grate them on the large holes of a cheese grater into a large bowl.
5. Add the flour, Parmesan, onion powder, garlic powder, black pepper and salt to the potatoes and mix thoroughly.
6. Spread half of the potato mixture evenly on a greased 13 x 18 inch (33 x 45 cm) baking sheet. On the left, spoon the egg filling into 4 evenly spaced piles; on the right, spoon the sausage filling into 4 evenly spaced piles. Top each egg pile with 1 tablespoon of cheddar.
7. Cover the piles with the remaining potato mixture, press down firmly to seal the filling, and mark the divisions between pockets with the tip of a spatula.
8. Freeze for at least 2 hours.
9. Heat oil in a large pot to 380°F (195°C).
10. Cut and separate the frozen pockets. Fry in batches for 5-7 minutes, until browned on both sides. Drain on a wire rack over a lined baking sheet.

Summarized from Tasty's video. Watch it for the details.

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