Appetizer Main Dish

Cacio e Pepe Loaded Hash Brown Bites

  • Ready Time: 30min
    No Reviews
  • Prep Time: 20min
    Cook Time: 10min
  • Serves: 8
    Prep Method: Fried
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Description

Recipe by: Potatoes USA

Crispy potato drums in a creamy pecorino cheese sauce with freshly cracked black pepper.

Ingredients

Pecorino Cheese Sauce

  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 3 tablespoons (45g) All Purpose Flour
  • 2 cups (480ml) Half and Half
  • 1 cup (50g) Grated Pecorino Romano Cheese
  • 1 tablespoon (12g) Freshly Ground Black Pepper (Coarse Grind)

Potato Drums

  • 2.2 lbs. (1kg) Tater Barrels
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Sea Salt

To Plate

  • ½ cup (25g) Grated Pecorino Romano Cheese
  • 1 tablespoon (12g) Freshly Cracked Black Pepper

Preparation
Prep Time: 20min | Cook Time: 10min

  1. To make the pecorino sauce, heat the olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes. Carefully whisk in the half and half then bring to a boil while constantly stirring.  Reduce the heat to a simmer and cook for an additional 2-3 minutes. Remove from the heat then stir in the grated pecorino cheese and black pepper.  Keep warm until ready to use.
  2. To fry the tater barrels, heat the oil to 375 °F (190 °C). lower the tater barrels into the hot oil and fry for 4-6 minutes or until golden and crispy. Drain the oil off the tater barrels, and place into a bowl.  Season the potatoes with the sea salt.
  3. To plate, spoons some of the sauce in the bottom of a serving dish. Nestle the potatoes on the sauce and spoon a little more sauce on top. Sprinkle the potatoes with some of the grated cheese and fresh cracked black pepper.  Serve immediately. Enjoy!

Nutrition

Calories400
Fat23g
Sodium1320mg
Cholesterol30
Vitamin C5mg
Carbohydrates40g
Fiber1g
Protein8g
Potassium463mg
Sugar3g

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