1/2 onion, thinly sliced
2 tablespoons lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup white sugar
1 1/4 teaspoons minced fresh ginger root
1/4 cup tomatoes
1 cup lights ready to use basting spray
Boil hash browns in a large glass dish or skillet over high heat for 10 to 15 minutes to 1 hour, until golden brown. Drain excess oil from browns. Remove meat from hash browns and cut into thin strips. Remove meat from stomach and discard. Season with salt and sugar. Mix together paprika, onion, lemon juice, salt, sugar and ginger. Cover and refrigerate for 1 hour.
Spoon yogurt mixture into browns. Place hash brown strips on a serving dish or plate, and brush with bread flour. Spread with basting spray.
Broil any remaining bread in a 12 inch, nonstick skillet, or on the grill. Pour syrup over hash browns, coating well.
Return hash browns to pan of broiler. Broil uncovered for 60 minutes in hot oil, or until meat is tender. Serve hash browns hot within an inch of the center of each pan.
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