leek ~ bacon & gouda stuffed hashbrown

How To Make leek ~ bacon & gouda stuffed hashbrown

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  1

  Slice leek in half, removing tough dark green tops. Slice and place in water to soak a few minutes to remove all the dirt. Drain and pat dry. In a small skillet with some oil or butter, cook the leeks with a pinch of salt, just until soft, stirring occasionally.
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  2

  Grate your potatoes. Place in cold water until ready to use.
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  3

  Cook bacon.Cool and crumble.
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  4

  Add bacon to cooked leeks and set aside.
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  5

  Shred cheese.
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  6

  Once you have everything ready to put together. Drain potatoes and place in a tea towel. Taking each end of towel and twisting tight to squeeze any excess water from potatoes. ( do this over the sink of course. ) Salt & pepper potatoes & toss to coat.
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  7

  I use my well seasoned Iron skillet to cook this, you could use any nonstick pan. Place enough oil to coat bottom of pan. Heat oil over medium heat.Once hot, place half the shredded potatoes evenly onto the pan. I press down on the potatoes with a wide spatula.
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  8

  Evenly layer the leeks and bacon mixture.
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  9

  Sprinkle evenly with cheese.
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  10

  Spread remaining potatoes over veggie cheese mixture, lightly press down on potatoes and place lid on pan. Fry on first side for about 10 minutes or until golden.
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  11

  Take a large enough plate, bigger than skillet and place over skillet and flip pan so the patty is on the plate. (Or can carefully flip with wide spatula.) Add more oil to the pan and place slide potatoes back into pan, uncooked side down. Place lid back on pan and cook another 10 minutes, or until golden and potatoes are tender.
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  12

  Place plate back on top of pan and carefully flip pan back over . Cut into pie shapes and serve. Note: I've made individual stuffed patties as well. You may prefer to do them that way. ( same technique) Just easier to flip, if afraid to try pan, plate method. Just something different than plain old potatoes...my family loves them, along side of eggs.
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