Sliders.
Most people assume they are little beef burgers that are miniature in size. Well today it’s all about these hash brown sliders. No bun involved here and the fillings are a little different than your typical sandwich.
Today I’ve teamed up with U.S. Potato Board to bring you these bad boys. I have this huge love for all things potato and thought well its time to make a slider with them.
After imagining the hash browns as the base it was time to come up with the inside portion. It needed to be a slider that you would remember and something that would “WOW’ guests. That’s where the mozzarella, prosciutto and avocado came into play. Plus it’s such a simple recipe that can literally be put together in less than 20 minutes.
These hash brown sliders are perfect as a snack or a great party/shower appetizer. I highly recommend that you serve them warm as the potatoes are in their best state just off the pan or griddle. You can also substitute the prosciutto with bacon if that is what you prefer.
If you’re interested you can see these hash potato sliders in the latest issue of Weight Watcher’s Magazine (May/June 2015). It’s toward the middle of the magazine where you will find the ad with photos of this dish.
Top Tater Campaign: They want you to share your yummiest, 5-star potato experiences with us on Facebook and Instagram. Simply snap a photo of a potato moment (could be in a restaurant, at your dining table or while you’re hard at work on your challenge recipe) and share it on Facebook or Instagram with the hashtag #TopTater. Click here to get inspired see more about this – plus there are more opportunities to win cash!
ENJOY ~ Meagan
Hash Brown Sliders
Ingredients
- 20 ounce package shredded hash browns
- 2 large eggs
- ½ cup shredded mozzarella cheese
- ¼ teaspoon pure ground black pepper
- ½ teaspoon table salt
- 2 teaspoons olive oil, divided
- 3 small avocados
- pinch of garlic salt
- 8 ounces mozzarella, sliced
- 4 ounces Serrano ham
Instructions
In a large bowl add hash browns, egg, shredded cheese, pepper and salt. Mix the mixture using your hands making sure everything is well coated.
Add a teaspoon of olive oil to a large sauté pan over low/medium heat. Grab a handful of the potato mixture about ¼ cup in size and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.
In a small bowl mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with ½ slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.
Disclosure: This is a sponsored post for the USPB. I have a working relationship with them and I appreciate the support you give to the brands and companies that I love.