It’s been a while, a long while, since I’ve posted. I’ve really missed blogging. I’ve missed being in the kitchen and cooking/baking beyond crockpots and microwaves. But it’s been hard to find time with the girls. In the evenings I’m usually too tired and the weekends are all about family time.
I’ve also missed my big, beautiful DSLR camera. I hardly ever take it out but when I did this weekend for this recipe, I remembered how much I love photography. I really need to get back in the game. Not just for food photography but also so I can capture images of Juliet and Rosie, beyond what I take on my phone. It’s not that I lack photos of the girls (um, my camera roll on my phone is 24,000 deep) but I definitely lack really high quality photos, that can only really be taken with a DSLR.
But I digress. What really inspired this post was the opportunity to create a recipe around potatoes, specifically hashbrowns for dinner. I read about the opportunity and thought hello, this is so perfect for me. Potatoes are my favorite food (give me all the French fries! Preferably dipped in bernaise) and I’ve talked countless times how if I had to choose a food to marry it would be potatoes. What would yours be?
We eat potatoes for dinner a lot; roasted red potatoes usually. They are easy and always good. And we eat hashbrowns for breakfast pretty much every weekend. But why not hashbrowns for dinner? The nice thing about hashbrowns for dinner is that they are super easy, and you can use them as a base for a one skillet meal. Less dishes? Yes please.
I dreamed up this meal in my head and then consulted Pinterest for more practical inspiration. Not only do I have a major love of all things potatoes, but I’m also obsessed with buffalo chicken (pretty much every opportunity I get I’ll order a buffalo chicken sandwich when I’m out at a restaurant) Turns out it isn’t a totally original recipe (I mean, everyone loves buffalo chicken and every variation of the meal has pretty much been made). I put a little twist on buffalo chicken and used turkey tenderloin that I cooked in the crock pot with chicken stock and buffalo sauce. Yum.
This was a pretty easy meal, that truly could be a one skillet meal if you substitute rotisserie chicken with turkey tenderloin (which removes the step of cooking the turkey in the crockpot). Either way you make this meal (turkey tenderloin or rotisserie chicken) it’s a quick and easy dinner recipe using hashbrowns.
Erik loved it (and he’s not a fan of blue cheese so I wasn’t sure if he would like this meal but he really enjoyed it). Juliet and Rosie liked the turkey, I removed some of the turkey before adding more buffalo sauce because I wanted to make sure it wasn’t spicy for them.
I’m going to be completely honest and say when I first received Hungry Jack Hashbrowns and realized they were dried potatoes I thought to myself, hmmmm this is a bit weird. And if I didn’t like cooking with them or the taste, I wasn’t going to do this post.But then I thought, well most all of the pasta I make is dried. And I actually did like cooking with them because they were super easy to make (just add hot water, drain, then cook on a skillet). What I really like about these is that they are something you can keep in your pantry at all times (when we want hashbrowns on the weekends we usually have to make a last minute trip to the grocery store because we don’t have any in our fridge/freezer). And having hashbrowns on hand for an easy dinner (or breakfast of course) is always a good idea. And these hashbrowns taste great. We made ours moderately crispy and they were a perfect base for this buffalo turkey skillet.
I used original Hungry Jack Hashbrowns for this recipe but they are also coming out with a new black pepper and onion flavor soon that sounds good. Check out their website for recipe ideas. I want to try this Denver Omelet Hashbrown Bake for my next brunch. You can find Hungry Jack Hashbrowns at Super Target (this is where I do 90% of all my grocery shopping). To check out other stores that carry Hungry Jack potatoes, check out their store locator.
Hungry Jack has a contest starting on May 9th – June 19th so be sure to check out this link for all the deets and enter for your chance to win a trip to a Nascar race and other fun prizes.
Definitely check out this Buffalo Turkey with Hashbrown Skillet for an easy, weeknight meal. Leftovers taste great, too!
- 2 lbs of turkey tenderloin
- ½ cup chicken stock
- ¼ cup buffalo/hot sauce (I use Franks Red Hot Buffalo Sauce), plus more for drizzling
- ⅓ cup blue cheese crumbles
- ¾ cup shredded cheddar
- 2, 4.2 oz cartons of Hungry Jack Hashbrown Potatoes
- 3 TBSP olive or vegetable oil
- ⅓ cup diced celery
- 2 TBSP of anch or blue cheese dressing, optional
- In a small bown, mix together the chicken stock and ¼ cup buffalo sauce. Place the turkey tenderloin in the bottom of a crockpot and pour the chicken stock/buffalo sauce mixture on top. Cover and cook on low for 4-6 hours. (Note, my crock pot cooks crazy fast so it only took 4 hours, yours may take longer).
- Remove the turkey and shred and set aside.
- Preheat the oven to 375 degrees.
- Fill the containers of hashbrowns with hot water and let sit for 12 minutes, then drain excess liquid (per the directions on the carton).
- Using a large pan (make sure to use a pan that can transfer from the stove to the oven. I like using a cast iron skillet) add oil (on medium-high heat) and allow to get hot. Add the hashbrowns and spread evenly, patting down gently with a spatula. Cook on one side for about 5 minutes (or until they are as crispy as you like them), then flip over and cook for another 3-5 minutes. Remove from heat.
- Add the shredded turkey on top of the hashbrowns and top with the shredded cheddar. Place in the oven for about 8 minutes or until the cheese is totally melted.
- Remove from oven and top with blue cheese crumbles, celery, a drizzle of buffalo sauce and a drizzle of ranch or blue cheese dressing.
- Serve and enjoy.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.5 comments