cooking instructions
FRYER
3 - 4 min at 175°C.
OVEN
15 to 18 min at 200°C. Turn halfway through cooking
time (spreading the product single layer on baking plate
covered with baking paper)
INSPIRATIONS by agristo
Hash brown canapés
with vegetables
and smoked salmon
Ingredients
• 8 Agristo hash browns canapés with vegetables
• 150 gr cream cheese with herbs
• 2 baby red beets
• 150 gr smoked salmon
• 8 teaspoons of trout eggs
METHOD
1 Fry the hash brown canapés according to the instructions.
2 Cut strips of salmon 2 cm wide and roll them up.
3 Spread some cream cheese with herbs onto the hash browns.
4 Cut strips of 5 mm from the mini red beet and put one slice on top of the cream cheese.
5 Place the rolled salmon on top of the red beed.
6 Finish of with some trout egs and thyme as garnish.
Hash brown canapés
with vegetables,
chicken & mozarella
Ingredients
• 8 Hash browns oval canapés with vegetables
• 100 gr chicken breast
• 1 mozarella
• 4 cherry tomatoes
• pesto
• pine nuts
1 Cut the chicken breast into small pieces
and fry them in a pan.
2 Fry the hash brown canapés according to the instructions.
3 Cut the mozaralla in strips of 5mm.
4 Roast some pine nuts in a pan.
5 Spread some pesto on the mozzarella, and put some
pine nuts on the pesto.
6 Place some baked chicken on the mozzarella.
7 Finish off with half of a small tomato.
Hash Brown canapés
with vegetables
guacamole & feta
Ingredients
• 8 hash brown canapés with vegetables
• 8 tablespoons of guacamole
• 50 gr feta
• A handful of rocket salad
• 8 sun dried tomatoes
• Basil
1 Fry the hash brown oval canapés according to the instructions.
2 Spread the guacamole on the hash brown.
3 Crumble the feta and put on top of the guacamole.
4 Ad some rocket salad.
5 Finish off with a sun dried tomato and some basil.
