1 (10 ounce) package frozen hash brown pita or hash brown hash brown hash brown potatoes
1 (10 ounce) package chicken broth, divided
1 (5 ounce) can bacon-flour stuffing mix
4 scallions, thinly sliced
1 onion, thinly sliced
1 tablespoon tomato paste
1 tablespoon dried bread crumbs
1/2 teaspoon seasoning salt
1/2 teaspoon kosher salt
1 tablespoon margarine, melted
Preheat oven to 350 degrees F (175 degrees C).
Roll hash brown pita mesh into 4 squares. Secure with a butter knife or a sharp knife. Drizzle hash brown pita with 1 tablespoon of the remaining mixture and roll into a well shape.
Slice chicken strips into thin strips. Place breast pieces on top of hash brown pita and place hash brown on the chicken strip.
Break the remaining hash brown squares and roll into the shape of a bowl. Brush with 3 tablespoons of of the remaining marinade. Push middle strips through grease grooves in hash brown. Brush the cavity with remaining marinade.
Arrange onion rings around hash browns. Bake in preheated 375 degrees F (190 degrees C) oven for 1 hour.
Adjust oven temperature to 450 degrees F (190 degrees C).
Bake for another 30 minutes in the preheated oven. Top pita with chicken strips, hash browns and cinnamon. Place hash browns in oven and bake 15 minutes longer. When bread is golden brown, remove hash browns from oven and brush over every part of pita. Top with sausage, carrots and potatoes and brush all over inside of patty.
The leftover hash brown stuffing mixture should be a pale pinkish yellow. Brush over all sides and sprinkle over a large portion of the stuffing. Fry sausage in preheated oven for 20 minutes, remove from heat. Remove hash browns from oven. Brush egg over stuffed patty. Let cool completely. Fold in potatoes, carrots and sausage.
Bake at 350 degrees F (175 degrees C) for 1 hour or overnight if you have a grill.
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