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Cacio e Pepe Loaded Hash Brown Bites

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Print Recipe
Prep Method: Fried

Dish

AppetizerMain Dish

Prep Time

20 Mins

Cook Time

10 Mins

Serving

Serves 8

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

  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!

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Nutrition Facts Per Serving

Calories

400

Fat

23g

Sodium

1320mg

Cholesterol

30g

Vitamin C

5mg

Carbohydrates

40g

Fiber

1g

Protein

8g

Potassium

463mg

Sugar

3g

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