I’m so excited for the 2016 Rio Olympics! Probably like you, travel to the Olympics is just not feasible this year. (And if it IS feasible for you, I’m very jealous!) We already get the sights and sounds from the media (God bless NBC). But what about the tastes? What about helping the family and kids experience a little bit of Brazil in the comfort of your own home? If you’re interested in adding a special homegrown Brazilian treat to your arsenal, I have the perfect recipe–Brazilian Stuffed Hash Browns!
I actually learned about this in Oceanside, CA of all places at their weekly Sunset Market, a 4-block street festival full of music, international food, vendors, and fun. I was immediately hooked. And you can easily replicate it from the comfort of your kitchen with roughly 6 ingredients! The recipe I used is below, but be sure to also catch my video for the visual step-by-step. Feel free to modify the ingredients and customize it around your family’s tastes!
Brazilian Stuffed Hash Browns
Refrigerated Hash Browns (Garlic & Herb)
Blood Orange Avocado Oil
Heat avocado oil in skillet. Add spinach and mushrooms to wilt. After partially wilted, add artichoke hearts and continue to sauté. Remove from skillet and set to the side. Form hash browns into a small dish shape. Place part of spinach-mushroom-artichoke mix into the cup and add cheese. Cover cheese with additional vegetable mixture. Top with additional hash browns and press together with hands to ensure all ingredients are packed together. Add additional avocado oil to skillet and put hash brown patty into skillet. Cook for 6-7 minutes. Use two spatulas to flip. Cook an additional 6-7 minutes. Top with additional vegetable mix and mozzarella. Garnish with parsley and sour cream. Enjoy!
Note: If you have a camping-style pie iron, this will be easier to cook/flip successfully!
Comment below with your personal variations and twists! Bon appétit!