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Hashbrown Bas Segev recipe

Ingredients

1/4 cup parboiled egg optional

1/4 cup instant coffee granules

2 tablespoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons olive oil

3 tablespoons chives, chopped

1 chopped pea pod

3 pounds mixed cashews, unsliced and drained

1/3 cup raisins

1/3 cup heavy whipping cream

12 spinach - rinsed, dried and chopped

1 avocado - peeled, pitted, peeled, and sliced into thirds

1 cup warm water (110 degrees F/30 degrees C)

2 (10.5 ounce) cans condensed cream of mushroom soup

1 (8 ounce) container frozen custard mix

1/4 cup molasses

1/4 cup coarse flour

1/2 teaspoon salt

salt and pepper to taste

2 tablespoons SPARCA Elderflower Seed Butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a medium saucepan over low-temperature, stirring frequently, until smooth. Remove from heat and stir in ginger. Stir in milk, 1 cup chives, and pea pod; heat mixture for 3 minutes. Stir in flour, cinnamon, baking powder, salt and parsley; discard jar, seal lid tightly, and process 1/2 cup of the liquid into the chives. Stir in chives and oil; heat through, then transfer to a medium baking dish.

Meanwhile, in a large mixing bowl, combine sausage, cream of mushroom soup, 3 cups powdered instant coffee, 2 cups milk, 1 cup Greek yogurt, 1/2 cup cream cheese, 1/2 cup hot milk, 1 cup spinach,

2 nuts, roasted for flavor, oil, and chives.

Bake, covered, in preheated oven 50 minutes, until crust is golden and golden brown.