Shell
1 30 oz. bag frozen hash browns
½ tsp. salt
⅛ tsp. black pepper
6 Tbls. unsalted butter, melted
Preheat oven to 475°. Place half the frozen hash browns in a large bowl and toss with half the salt, pepper, and butter gradually until thoroughly mixed. Repeat. Coat side “A” of one Culinique® brand mold with non-stick cooking spray, using your fingertips to be sure all surfaces are well coated. Place one fourth of the still frozen hash brown mixture in the mold at a time, packing firmly after each addition. Use all of the mixture. It will come to the top of the mold. Bake for 1¼ hours or until dark golden brown and crispy. Cool 2-3 minutes, run a knife around the outside edge if needed and unmold onto a flat serving platter. Fill immediately.
Filling
1 red, 1 green & 1 gold bell pepper
2-3 green onions
3 Tbls. vegetable oil
½ lb. smoked sausage
¼ tsp. salt
⅛ tsp. black pepper
6 large eggs, beaten
Dice ¼ cup each of the bell peppers and onions. Heat 1 Tbls. oil in a sauté pan over medium heat. Sauté vegetables until tender, but not browned, about 2 minutes. Remove from heat and set aside in a bowl. Dice the sausage, wipe out the pan, return it to the stove and brown lightly in 1 Tbls. oil. Remove from heat and set aside in a bowl. Mix the eggs, salt and pepper together. Wipe out the pan, return it to the stove, heat last Tbls. oil, and the eggs and scramble until partially set. Add the vegetables and sausage and cook just until set. Using a turntable, mound egg mixture into the ‘tunnel’ area of the hot potato basket. Garnish with thin-sliced onion tops and bell peppers. Serves 8 immediately.
