Recipes

Y’all, this is breakfast with some horsepower! Crispy hashbrowns loaded with bacon, sausage, peppers, onions, eggs, and plenty of melty cheese. Give those taters time to crisp, and you’ve got yourself some good groceries. Yield 2 large omelets or 4 servings Prep About 15 minutes | Cook About 25 minutes | Total About 40 minutes Ingredients · 1 carton dehydrated shredded hashbrowns, about 4.2 oz (119 g), plus hot water as directed on the packag

Everybody seems to have an opinion about hash browns. Fresh potatoes are better. Frozen are easier. Dehydrated get crispier. Refrigerated are the way to go. Well, instead of arguing about it, I figured we'd cook 'em all. I tested four different types of shredded hash browns on the Blackstone griddle: · Fresh russet potatoes · Refrigerated shredded potatoes · Frozen shredded hash browns · Dehydrated hash browns Same griddle. Same basic cooking metho

Egg Roll in a Bowl on the Griddle Savory ground pork and tender-crisp cabbage tossed in a garlic-ginger sauce, finished with rice vinegar, sesame oil, and green onions. You might know this dish as egg roll in a bowl. It’s the pork-and-cabbage goodness you’d expect inside an egg roll, cooked together and served by the bowlful. There’s no wrapping involved, and a bag of coleslaw mix takes care of most of the prep. I keep mine simple: ground pork, bagged slaw, green onions, and