Scrounge Dinner - Stuffed Hash Browns

On a recent Friday night, I found myself just home from traveling all week and in the midst of a strict Gluten-Free trial run and had "no food" in the house.  As we know, that's when I tend to shine...

I knew I couldn't fall back on any of my quick pasta creations thanks to the GF trial so it was time to scrounge.

I cooked up a few slices of bacon in a non-stick pan. When thoroughly crispy, I pulled the bacon out of the pan and drained it on a few paper towels.

Added about 2 cups of frozen shredded potatoes (Gluten-free!) to the pan with the bacon drippings and started cooking over medium-high heat.  (A number of companies make prepared frozen shredded potatoes now. Mine happened to be from Trader Joe's.)

While those were starting to cook, I beat one whole egg and mixed in some Parmesan cheese (about 3 Tbs), very similar to what I'd do for Spaghetti Carbonara. I wasn't looking to scramble the eggs but make them act as a binder for the potatoes. I poured the egg over the potatoes and continued to cook.

I'd pushed the potatoes all towards the middle so it was looking like one big panake.

After a few minutes, I was able to flip the whole thing but in about 3 sections.

I squirted a healthy amount of Sriracha sauce on top of the potato/egg mixture (Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. You could use Tobasco or any other favorite hot sauce)

I flipped the potato "pancake" one more time, crumbled the bacon on top and covered the top with shredded cheese (I used a mixture of cheddar, monterey jack and mozzarella) I found a cover from a pot large enough to over the "pancake" and continued to cook covered until the cheese melted.

Slid the entire thing on a plate and ate it too fast to remember to take a picture. If I'd had some sour cream or Greek yogurt and a few scallions, it would have been a perfect version of a stuffed potato skin. That's certainly what it tasted like! So they became Stuffed Hash Browns. YUM!

"Cream" of Broccoli Soup

This recipe has been floating around for the last few years, mainly in email and text messages. It should be on here for all to find.  Really easy, quick and delicious:

“Cream” of Broccoli soup

2 cups chicken stock
1 cup water (you can use 3 cups stock - I ran out!)
6 cups broccoli florets
1 can cannellini beans, rinsed well and drained
1 garlic clove, minced
¼ tsp cayenne pepper
¼ tsp onion powder
1 tsp dried thyme
½ tsp herbes de provence
salt/pepper to taste
handful (~1 cup) shredded cheddar cheese


Combine chicken stock, water, garlic, cayenne, onion powder, dried thyme and herbes de provence in a medium stockpot.

Bring to a boil.

Add broccoli, cover and cook for about 8 minutes, until broccoli is tender.

Add cannellini beans, salt and pepper and stir. Cook for about 2 minutes until heated through.

Using an Immersion blender or regular blender*, carefully puree the bean/broccoli mixture.

Return puree to pot, taste to adjust seasoning. Add in shredded cheese and stir over low heat until heated through and cheese is melted.

* Note: If using a regular blender, USE CAUTION when blending hot liquids. Puree in batches, never filling more than ½ way and be sure to cover the lid with a kitchen towel (just in case).

**serving suggestion: top with bacon bits, prosciutto or browned pancetta.