(Family Features) Only one meal has the power to pull even the most tired souls from the comfort of their beds a delicious, satisfying and beautiful brunch.
With its prime positioning between breakfast and lunch, brunch has quite a following of hungry fans. Whether celebrating a special occasion or just because, whether its an upscale or laid-back theme youre after, brunch is an event in itself that brings people together with much anticipation.A savory selectionFor hosts who like to dabble in the classic morning components of eggs, hashbrowns and other breakfast fare, there are plenty of delicious recipes to serve up. Take this recipe for Denver Hashbrown Omelet, which supplies all the comforts of the diner-menu staple but is very easy to make at home as the Hashbrowns from Hungry Jack® are ready to use, fully-seasoned and can be easily stored in your pantry.New take on an old favoriteFor a hearty, American spin on an Italian favorite, youll adore the simplicity of this recipe for Skillet Hashbrown Frittata. This golden, delicious egg dish features mouthwatering turkey sausage, melted American cheese and Hungry Jack® Original Hashbrowns. These easy-to-serve, shredded potatoes are made with 100 percent Idaho Potatoes, cook perfectly crispy every time and can be used in a number of different meals even those beyond the brunch table.Sweet and specialWhile savory meals certainly have their place at brunch, a sweet dish is a great complement and the perfect addition for a well-rounded menu. Look for recipes that combine the elements of sweet and salty, like this dish for Potato Cheese and Apple Tarts. Fresh red delicious apples, gooey Smoked Gouda or Jack cheese and the creamy, homemade taste of Hungry Jack® Mashed Potatoes meld together for bite after delectable bite.For more delicious brunch recipes, visit www.hungryjackpotatoes.com.Recipe: Cheesy Potato and Apple Tarts
Ingredients:
- 1 1/3 cups Hungry Jack® Mashed Potato Flakes
- 1 1/4 cups water
- 3 tablespoon butter, divided
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 cup shredded Smoked Gouda or Jack cheese
- 1 box (14 ounces) refrigerated pie crust, brought to room temperature
- 1 halved, cored and thinly sliced red delicious apple
- 1 teaspoon packed brown sugar
- 2 teaspoons chopped chives
Preparation:
- Preheat oven to 400°F. Heat water, 2 tablespoons of butter and salt to boiling in medium pot. Remove from heat, and stir in milk and mashed potato flakes with fork until smooth. Add shredded Gouda or Jack cheese and stir until melted. Cut pie crusts into 24 circles about 2 1/2 inches in diameter. Using mini-muffin tin (with cups the size of 1 3/4-by-1-inch), place one pastry circle into each of 24 muffin cups, pressing slightly. Spoon about one tablespoon potato and cheese filling into each cup. Place in oven and bake until pastry edges are golden brown, about 12 to 14 minutes. In small pan, melt remaining tablespoon of butter. Add apple slices and sauté until just tender, about 4 minutes. Stir in brown sugar and cook one more minute. When apple slices are cooled enough to handle, place a slice into each cup at an angle, trimming to fit if necessary. Sprinkle with chopped chives and serve.
12 servings (24 tarts)