0 Items

Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!



Serves 8-10


2 1/2 Lbs of Potatoes, I used Russet

2 Medium Yellow Onions

4 Eggs

1/4 Cup Corn Starch or Potato Starch

1 Tsp Salt

2 Tsp DiDad’s Passion for Pepper

3 Tbsp Olive Oil


Preparation:


Preheat oven to 400º.  Place a baking dish in oven to preheat.



To shred the potatoes I used a Cuisinart food processor.  You can also use your KitchenAid with shredder attachment or you can use a cheese grater, using the largest shreds.  When done, put potato shreds in a bowl covered with cold water (to prevent browning and to remove excess starch) till ready to use.





Using same method as above, shred your quartered onions, set aside (not in water).




Mix the eggs together with the salt and 1 tsp of the DiDad’s Passion for Pepper. Drain the potatoes from the water and mix together with the eggs adding the onions and starch of choice (I used corn). 




Remove the preheated baking dish from oven and carefully (as it is HOT) add the potato mixture.  Use a spatula (or your hands) to press down gently to evenly distribute.  Sprinkle the last tsp of DiDad’s Passion for Pepper of to then drizzle with 2 tbsp olive oil.





Place back in oven and back for about an hour until the top is nicely browned and the crispy edges have pulled away from the side of the pan.





Slice and enjoy!

Add Comment