1 (10 ounce) package frozen hash brown potatoes
1 cup sliced pepper jack cheese
1/2 apple – peeled, cored and sliced
1 bunch celery, diced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil
2/3 cup vinegar
2 bay leaves
2 tablespoons peppercorns
2 tablespoons molasses
2 tablespoons fresh lemon juice
1 tablespoon water
1 (8 ounce) package cream cheese
1 cup shredded Cheddar cheese
8 ounces frozen hash brown potatoes
8 ounces shredded sharp Cheddar cheese
1 egg, lightly beaten
1 tablespoon milk
1 tablespoon grated Parmesan cheese
1 (1 ounce) package Italian sausage or Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together brown potatoes, pepper jack cheese, apple and celery. Mix in flour, salt, black pepper, vegetable oil, vinegar, bay leaves, peppercorns, sugar, lemon juice and water.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, mash, and set aside to cool.
Pour about half of the sauce into an 8 inch square pan. Layer hash browns over and top slightly with the remaining sauce.
Bake uncovered in preheated oven for 30 minutes or until potatoes are tender and apples are crisp. Cool before serving.
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