Easy SideLiner Recipes

Hash Brown Patty Breakfast Casserole

Ingredients:

7 Frozen Hash Brown Patties

3/4 bagFlat Leaf Spinach, sliced

9 Pre-Cooked Sausage Patties

1 bagShredded Sharp Cheddar Cheese

12 Large Eggs

3/4 cupHalf and Half

5 medium tomatoes, ends removed, sliced

2 tablespoons Parsley Flakes

1 1/2 teaspoons Sea Salt

1 teaspoon ground pepper

Directions: 

1.     Preheat oven to 350° and coat 13x9-inch pan with nonstick spray.

2.     Pan fry the hash brown patties in a skillet according to packaging directions. Crumble the patties and evenly spread them into the 13x9-inch pan once fried.

3.     Microwave the sausage patties for 40 seconds and then crumble them.

4.     Evenly top the hash browns with the sliced spinach. Follow with the sausage and 2 1/2 cups cheddar cheese.

5.     In a medium bowl, whisk together the eggs, half and half, salt and pepper. Pour over the casserole mix and pat down the mixture with a flat spatula.

6.     Top evenly with the sliced tomatoes and sprinkle with remaining cheese and parsley flakes.

7.     Bake 45 minutes. Serve hot or cold.

Hash Brown Coin Sliders

Ingredients:

32 frozen coin tots

2 tablespoons vegetable or peanut oil

1/2 pound 85% lean ground beef

Kosher salt and freshly ground black pepper

4 slices American cheese

Ketchup and mustard, for serving

16 gherkins, for serving

Directions:

1 Preheat the oven to 450°F.

2 Place the tots on a rimmed baking sheet and drizzle them with the oil. Toss the tots gently to coat evenly with the oil, then spread them out in an even layer. Bake, undisturbed, until they are browned on the bottom, about 15 minutes. Flip the tots with a spatula and bake until they are browned and crisp on top, about 10 minutes.

3 Meanwhile, form and cook the burgers: Line a clean work surface with a sheet of wax paper and put the ground beef on top. Put another sheet of wax paper on top of the beef and press it down into a 4- by 6-inch rectangle. Remove the top piece of wax paper and season the meat with salt and pepper to taste. Cut the meat into sixteen 1- by 1 1/2-inch rectangles.

4 Break each slice of cheese into quarters, and fold each quarter over to make 16 pieces of double-thick cheese. Set aside.

5 Cook the burgers in a large nonstick frying pan over high heat, until browned on one side, about 5 minutes. Flip the burgers, lay a piece of double-thick cheese on each, and cook until the burgers are cooked through and the cheese has melted, about 5 minutes more. (You may have to do this in two batches if you don’t have a big enough pan.)

6 Remove the tot “buns” from the oven and top half with the cooked cheeseburger patties. Squeeze a tiny bit of ketchup and mustard onto each cheeseburger, then top with the gherkin. Finally, poke a food pick through the center of each of the remaining tot buns. Place one on top of a cheeseburger stack and stab the food pick all the way down through the center to make a sandwich. Repeat with the remaining tot buns, toppings, and cheeseburgers.

7 Serve hot. If not serving immediately, reheat them on a baking sheet in the oven at 200°F for 5 minutes.

Tater Tot Bacon Casserole

Ingredients:

1 pound (about 3 cups) frozen Tater Tots or Frozen Tater Coins

Nonstick cooking spray

4 slices bacon

1 cup shredded cheddar cheese (about 4 ounces)

1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons Sriracha

Chopped fresh chives, for topping

Directions:

1.      Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.

2.      Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.

3.      Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes

4.      Meanwhile, combine the sour cream and mayonnaise with the Siracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

5.      ENJOY!