Ingredients
4 tablespoons butter, plus
2 cups Simply Potatoes Shredded Hash Browns
1 (6 1/4 ounce) package sugar cookie mix
2 eggs
1 cup chocolate hazelnut spread, plus
Method
Sources
📖
Recipe1M+
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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preheat oven to 350°f line a large baking sheet with parchment paper and grease lightly with butter. in large skillet, melt 2 tablespoons of butter. add simply potatoes hashbrowns and cook for about 20 minutes, stirring occasionally, until golden brown. set aside to cool. in the meantime, melt remaining 2 tablespoons of butter. combine cookie mix, eggs, melted butter and 1 cup of chocolate spread in a large bowl. beat at medium speed with an electric mixer, until the ingredients are well combined. fold in cooked potatoes. spoon batter on baking sheet (about 1 tablespoon per cookie) , leaving at least 2 inches of space in between each cookie (they will spread significantly). bake at 350f for 8-10 minutes. once they cool, spread half of them with chocolate spread and top with remaining cookies to form a sandwich.