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Old 06-18-2008, 12:37 PM   #31
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I used the fresh mozzarella and mine were moist but fried great.
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Old 06-19-2008, 03:05 PM   #32
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Not bad! They're a lot of work, but worth it if you miss tots.

I tweaked the recipe to be half grated zucchini, half cauliflower, 1/4c diced onion, 1/2c mozz cheese, and 1/2 of an egg white for the filling. Dredged in oat flour/sea salt, dunked in butter, then rolled them in pecan meal/parm cheese/black pepper to coat. Got nice and crispy that way!

Much easier to fry into a big hashbrown pattie. Did that with half and had it with ketchup. Thanks for the recipe, op! What a great idea.

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Old 06-19-2008, 04:21 PM   #33
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mmmmmmmmmmmmmmmmmmmm.... those look good!
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Old 06-19-2008, 06:18 PM   #34
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Is anyone baking these?
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Old 06-19-2008, 08:07 PM   #35
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Well, I baked part of my second batch..at 450. I pammed the pan really well and pressed the mixture into a square instead of leaving them separately. I'm not sure how they would bake if they were little shapes. I do think the frying holds them together quickly so they don't spread out..KWIM?
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Old 06-19-2008, 08:23 PM   #36
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Thanks, I getcha, I just remember them being greasy and I liked the kinds you bake in the oven. Ha, finally a food that i find too greasy. BF will be floored. I like the idea of hash brown, maybe i'll try to bake some hash brown patties.


Or I could just admit that I'm terrible at frying things.
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Old 06-19-2008, 08:27 PM   #37
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You could spray the tops of the "hash browns" in the oven with Pam or oil for a crunchier crust, too.
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Old 06-20-2008, 12:04 PM   #38
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Quote:
Originally Posted by jacksmixedtape View Post
Not bad! They're a lot of work, but worth it if you miss tots.

I tweaked the recipe to be half grated zucchini, half cauliflower, 1/4c diced onion, 1/2c mozz cheese, and 1/2 of an egg white for the filling. Dredged in oat flour/sea salt, dunked in butter, then rolled them in pecan meal/parm cheese/black pepper to coat. Got nice and crispy that way!

Much easier to fry into a big hashbrown pattie. Did that with half and had it with ketchup. Thanks for the recipe, op! What a great idea.

Oh Lauren, those look delish!!
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Old 06-27-2008, 04:53 PM   #39
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Holy crap!!!

I made the original recipe and whoa!!!!!!!!!!!! DELISH!!!!!
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Old 07-01-2008, 01:06 PM   #40
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Well, I'm just in love with these...

I made a batch and pressed it into a square pyrex, even up the sides. Baked for about 20 minutes at 400 until it got brown and crispy...

then I made a mixture of:

8 eggs
sliced roast beef (lunchmeat style)
green onions
chopped kale (or spinach)
garlic salt
shredded cheddar cheese (handful)

Pour the mixture in the dish and continue baking at 400 for another 20-25 minutes until golden brown on top.

Delish!!!!! It's like a quiche with a hash brown crust!!! YUMMO! Will definitely keep this recipe in my binder... (only the good ones go in the binder ya know...)

Thank you original poster for such a great recipe!
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Old 07-01-2008, 01:09 PM   #41
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Quote:
Originally Posted by kaisergirl View Post
Well, I'm just in love with these...

I made a batch and pressed it into a square pyrex, even up the sides. Baked for about 20 minutes at 400 until it got brown and crispy...

then I made a mixture of:

8 eggs
sliced roast beef (lunchmeat style)
green onions
chopped kale (or spinach)
garlic salt
shredded cheddar cheese (handful)

Pour the mixture in the dish and continue baking at 400 for another 20-25 minutes until golden brown on top.

Delish!!!!! It's like a quiche with a hash brown crust!!! YUMMO! Will definitely keep this recipe in my binder... (only the good ones go in the binder ya know...)

Thank you original poster for such a great recipe!
Ohh, that's a great idea!
I just made these but used ground flax instead of the pork rinds.
I made them into hashbrown size instead of tater tots. I'm really looking forward to fried eggs and "potatos" for breakfast tomorrow!!
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Old 07-01-2008, 02:17 PM   #42
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This is an excellent idea! I saw a Paula Deen episode this past weekend where she prepared a ham and cheese quiche using a hashbrown crust and thought how scrumptious that sounded. Will definitely have to try your version.

Quote:
Originally Posted by kaisergirl View Post
Well, I'm just in love with these...

I made a batch and pressed it into a square pyrex, even up the sides. Baked for about 20 minutes at 400 until it got brown and crispy...

then I made a mixture of:

8 eggs
sliced roast beef (lunchmeat style)
green onions
chopped kale (or spinach)
garlic salt
shredded cheddar cheese (handful)

Pour the mixture in the dish and continue baking at 400 for another 20-25 minutes until golden brown on top.

Delish!!!!! It's like a quiche with a hash brown crust!!! YUMMO! Will definitely keep this recipe in my binder... (only the good ones go in the binder ya know...)

Thank you original poster for such a great recipe!
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Old 07-01-2008, 02:23 PM   #43
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That was exactly my inspiration!!!! I saw it too and knew instantly we could modify for us! And the beauty of a quiche or breakfast casserole is you can put whatever YOU want in it!!!!
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Old 07-01-2008, 02:48 PM   #44
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I think I'll stop by the grocery store tonight to pick up some cauliflower so I can make some of these, yumm
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Old 07-22-2008, 06:54 AM   #45
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Mmm just had hashbrowns with my eggs for breakfast.
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Old 07-22-2008, 10:02 AM   #46
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Im sorry did I hear something about a quiche with a hashbrown crust?!?!?!?! WOW! I am so making this for brunch next weekend.
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Old 07-23-2008, 04:45 PM   #47
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I reread this thread but didn't find anyone saying they'd subbed the pork rinds. Maybe I missed something. I know so many people just love their rinds but I just cannot handle opening a bag of pork rinds...gag, gag, gag. I'm thinking ground almonds might be too gritty; maybe some green can Parm cheese, LC breadcrumbs,or one of the previous mixed with some of Kevin's flour blend?

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Old 07-23-2008, 05:25 PM   #48
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mmmm that sounds good! definately on my "gonna try it" list
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Old 07-24-2008, 01:15 PM   #49
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Carolyn, when you processed the cauli and the rinds together, was the cauli raw or cooked? I'm thinking that if it was cooked, it would have gotten more slushed [for better or worse] than "riced" by the time the rinds were powdered; or if the cauli was raw, it would be in a different state when the frying starts; either way it might have made the difference in the way the frying of indvidual pieces came out.
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Old 07-29-2008, 11:49 AM   #50
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Y'all know how we have "Fauxtato" Salad and "Mac-a-Phoney"? I am calling these "Tater Nots"!
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Old 07-29-2008, 01:41 PM   #51
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Just wanted to report that I baked mine in the oven last night and they actually turned out better for me then when I tried to fry them. I just sprayed the cookie sheet with Pam and then put them on the sheet about a heaping teaspoon at a time and sprayed the tops with Pam. I cooked them for 10 minutes at 400, turned them over and cooked another 10 minutes. My 13 year old stepson had no idea what he was eating but he ate them as fast as they came out of the oven. I had to take them away from him to have enough to fix the tater tot casserole. Which was great by the way. Also, I have made them with and without the pork rinds and there really wasn't much difference.

Thank you for the recipe!
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Old 07-30-2008, 06:33 AM   #52
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Cauliflower can be very good, and creamed cauli (as well as other creamed veggie dishes) can serve, to my taste, a similar ROLE in a meal as potatoes; but I have never been able to understand how anyone can see any resemblence between any cauliflower preparation and the taste or texture of potatoes...and making this recipe has done nothing to change that. I'm glad you all like this so much, but this dish's charms are as utterly mysterious to me as those of flax bread (another food that's been good for so many people).
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Old 01-18-2009, 08:00 AM   #53
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I can not wait to make these tomorrow or maybe tonight after our movie. thankyou.
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Old 01-18-2009, 05:06 PM   #54
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Sounds good to me too. how do you rice cauliflower though, either raw or cooked? I bought a potato ricer and that doesn't work for me.
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Old 01-18-2009, 09:05 PM   #55
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I cook mine in the microwave. Then I let it cool. When it is done I lay it on paper towels to absorb the water. When it is cool I grate it. then I put it on another papertowel to drain. Then you have riced cauliflower. I bought a ricer but I can smash the cauliflower in it.
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Old 01-19-2009, 04:36 AM   #56
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If you have a food processer, the easiest way to rice cauliflower is to grate it raw and then nuke it.I don't add any water, so it doesn't need to be drained.
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Old 01-19-2009, 04:48 AM   #57
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My small food processor broke a couple of months ago and I have yet to replace it. Some day . . . . when I have $$$$. I will try hand grating it raw and nuking to see how that works.
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Old 01-19-2009, 02:28 PM   #58
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I rice my cauli. raw, using my old Salad Shooter, right into a casserole dish with a cover, add 2 tablespoons water,cover and microwave for 5 minutes for a full head. This leaves the cauli just a little aldente and you get more of a rice mouth feel and if you reheat or add hot food to it, the cauli won't get mushy
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Old 01-19-2009, 03:25 PM   #59
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ok rest of family ate all of what I had fixed for dinner... although it was low carb they LOVED it... and OHHHH that was your LOW CARB STUFF???? So I am thinking I am making some of these with some fried eggs and some flax bread and having it for dinner!!!
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Old 01-19-2009, 03:31 PM   #60
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still no one has tried almond flour instead of pork rinds? I do not have any pork rinds and am not going to the store for a few days. Anyone? I guess I can try. I guess they either turn out or the dog gets them.
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