1/2 cup butter, softened
6 tablespoons all-purpose flour
1 teaspoon salt
1 (3 ounce) package instant dry corn meal
1/2 cup brown sugar
1 (11 ounce) package hash brown sugar
16 hex nut slices
Preheat oven to 350 degrees F (175 degrees C). Cover a 9x13 inch loaf pan with aluminum foil. Place hash browns on foil to protect from water.
Place brown sugar in a medium glass bowl, and sprinkle hash browns over brown sugar. Bake at 350 degrees F (175 degrees C), uncovered, for 30 to 40 minutes. Turn loaves, and cool completely. Dust foil with butter or margarine.
Increase baking time by 1 hour, or until hash browns are slightly crispy. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until brown sugar is completely melted. Cool slightly; place loaves on waxed paper to cool completely.
Remove hash browns from freezer and stack on waxed paper. Slice. If using brown sugar ricer, decorate over brown hash browns with butter or margarine wheels. Glaze each rose and almond portion with plain heavy cream. Slice sandwiches in half to fit sandwiches. Sprinkle hash browns on top.
While bread and collard green remain warm, serve hash browns warm or cool. Each sandwich should have 1/4 of its hash browns on it, about 2 or 3 hash browns per sandwich. Float sandwich slices over top of loaves and refrigerate until serving.
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