Cottage Cheese Hash Browns
Servings: 1
Perfectly crunchy golden hash browns generously topped with a dollop of seasoned, velvety cottage cheese. It is a breakfast symphony that will tantalize your taste buds and make your mornings extra special. Reminiscent of burrata and toast, experience the joy of a comforting classic elevated to new heights with this delectable twist!
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Ingredients
- 2 frozen hash brown patties
- 1/2 cup cottage cheese
- 1 clove of garlic cut in half width-wise
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp crushed red chili flakes
- 1/4 cup arugula or microgreens
- 1/4 tsp salt and pepper
- 1 tsp grated parmesan cheese optional
Instructions
- Preheat the oven or set your air fryer to 450 F. Place hash brown patties in a single layer on a nonstick baking tray or on a foil lined tray lightly sprayed with cooking oil.
- Bake for 7 minutes, flip the patties over, and continue baking for an additional 7-8 minutes or until the patties reach your desired level of doneness. They should be golden brown in color.
- While the hash brown patties are baking, combine the cottage cheese, lemon zest, salt, and pepper in a bowl. Try to strain any excess liquid out of the cottage cheese before adding.
- In a separate bowl, toss the microgreens in the lemon juice.
- Once the patties are nice and crispy, rub the sliced raw garlic clove on the surface of the hashbrowns to impart the flavor. Be sparing with application, as the garlic will be quite strong in this form!
- Top the hash brown patties with cottage cheese and the dressed microgreens. Top with a drizzle of EVOO and the crushed red chili flakes. Option to grate some parmesan over the top. Enjoy!
