| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil
- 4 frozen hash brown patties
- 1 red bell pepper
- 2 stalks celery
- 2 tablespoons cooked, crumbled bacon or bacon bits
- Handful nuts from trail mix
- 2 tablespoons mayonnaise
- Juice of 1 lime
- Chili powder
- Kosher salt and freshly ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat the pan. Add the hash brown patties and cook for 5 minutes on each side, until browned, crispy and cooked through. Set aside.
- Roast the bell pepper over a gas flame until the skin is charred all over. Place in bowl, cover with a plate and set aside for 10 minutes.
- Slice the celery and chop the nuts; add to a bowl, along with the crumbled bacon. Stir in the mayonnaise and lime juice, and season with chili powder, salt and black pepper.
- Scrape off the skin and remove the stem and seeds from the roasted pepper. Dice, add to the bowl and mix. Taste and adjust the seasonings.
- To serve, cut the hash browns into 1/2-inch sticks, mound on plates and spoon the salad over the top.