But, my creative, fat free wheels go into overdrive when I see some dishes that restaurants have commercials for (like I did here with the sausage egg and cheese biscuits.) This time it was IHOP's loaded hashbrowns.
Who could resist crispy potatoes, melty cheese and eggs? Not this girl! So I decided to give it a try. I made it 2 ways. Mine was super healthy and fat free and the rest of the family got one that was made with a bit of fat.
Fat-Free Loaded Hashbrowns (serves 1)
1 sweet potato
2 mushrooms, sauteed
1/2 onion, sliced then sauteed
1/4 - 1/2 cup shredded fat free cheddar
- Boil the potato whole for about 10-15 minutes until soft, once it's cool, cut it into small cubes.
- Preheat oven to 450 degrees
- Spray a cookie sheet with pan spray and put the sweet potatoes on in a single layer. Bake until golden brown and crispy, (about 20-30 minutes) stirring a few times.
- Place on a plate or in a bowl and top with sauteed onions and mushrooms and cheese. Microwave for about 30 -60 seconds to melt the cheese. (If you don't have a microwave you can do all this on the cookie sheet and place it under the broiler until the cheese melts)
On the right are the Fatty Hashbrowns. I call them Fatty but, they're probably still healthier than IHOP's. The Jack,Cheddar and Bacon Loaded Potatoes weigh in at 1240 calories and 74 grams of fat!
Fatty Loaded Hashbrowns
1 bag of frozen hash browns
5 mushrooms, sauteed
1 large onion, sauteed
1/2 - 3/4 cup shredded cheddar cheese (or any cheese you like)
1 can corned beef
1 can Spam (optional)
- Cook hash browns according to package directions
- Lay them on a sheet pan and top with mushrooms, onions and cheese
- Put them in the oven under the broiler until the cheese is melted
- In a skillet warm the corned beef
- Slice the Spam and place it in a skillet and brown each side (about 5 minutes) turning it frequently.
What's your personal favorite restaurant re-creation?