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You might recall from the other week that I made hash browns... and froze three portions of hash browns for next time.
Well, today is that next time! So how did they go?
First off, I decided to cook a bunch of kale and freeze them in individual portions for future meals-- that way I can always have veggies ready for use! I chopped up some chicken-apple sausages and sauteed those first, then set them aside and steamed the kale with chicken stock, with powdered garlic sprinkled on top. That went pretty well. Trader Joe's sells bags of ready-to-cook kale, 10 ounces/3 servings apiece. I used two of them and got six portions.
Next, I oiled up a frying pan and brought about a teaspoon of oil in it to high temperature. I dropped the hash brown brick (still frozen) into it. It took about 5 minutes to thaw, after which I flattened it out to make sure it would cook. Another 5-10 minutes or so and the water had evaporated, leaving it ready to flip.
I should have added salt to the top before I flipped it. Whoops. I turned the fire down to medium and cooked the other side. It tasted pretty good! Not mushy at all, despite my worries about freezing.
I ate the hash browns while cooking the kale-sausage omelette. If I'd been planning this better, I could have made this at the same time. Oh well! I added another teaspoon of oil to the pan, let it get hot, then
poured eggbeaters in, covering the bottom. Once it was mostly solid, I added the last portion of kale/sausage, shifted it over to cover one side, scattered some shredded cheddar cheese, then flipped the other side of the eggs over. I cooked both sides for a couple mins apiece thereafter.
( Cut for image! )
Well, today is that next time! So how did they go?
First off, I decided to cook a bunch of kale and freeze them in individual portions for future meals-- that way I can always have veggies ready for use! I chopped up some chicken-apple sausages and sauteed those first, then set them aside and steamed the kale with chicken stock, with powdered garlic sprinkled on top. That went pretty well. Trader Joe's sells bags of ready-to-cook kale, 10 ounces/3 servings apiece. I used two of them and got six portions.
Next, I oiled up a frying pan and brought about a teaspoon of oil in it to high temperature. I dropped the hash brown brick (still frozen) into it. It took about 5 minutes to thaw, after which I flattened it out to make sure it would cook. Another 5-10 minutes or so and the water had evaporated, leaving it ready to flip.
I should have added salt to the top before I flipped it. Whoops. I turned the fire down to medium and cooked the other side. It tasted pretty good! Not mushy at all, despite my worries about freezing.
I ate the hash browns while cooking the kale-sausage omelette. If I'd been planning this better, I could have made this at the same time. Oh well! I added another teaspoon of oil to the pan, let it get hot, then
poured eggbeaters in, covering the bottom. Once it was mostly solid, I added the last portion of kale/sausage, shifted it over to cover one side, scattered some shredded cheddar cheese, then flipped the other side of the eggs over. I cooked both sides for a couple mins apiece thereafter.
( Cut for image! )
