The Whitney is located at 4421 Woodward Avenue in Detroit.
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Here is the recipe featured on FOX 2 News Morning.
Blue Cheese Stuffed Hash Brown
Yield 4 servings
1.5 lbs shredded frozen hash browns
2 Tbl all purpose flour
1 Tbl kosher salt
2 pinch dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp blk pepper
1/3 cup crumbled blue cheese
1/4 cup clarified butter (can also use pure olive oil or vegetable oil)
Lay out frozen hash browns on a cookies sheet 1 hour before need to thaw. When thawed, firmly press potatoes with paper towel or clean kitchen towel to soak up moisture. Place hash browns in a mixing bowl and add all the dry ingredients and mix well. Let the hash brown mixture sit for 10 min before cooking. While the hash browns are resting, heat half the butter in a nonstick skillet on med-high heat. I like to use a standard 6 inch round skillet because it gives the best thickness and shape. When oil is hot, add half the hash brown mixture to the hot oil. Evenly spread the blue cheese across the top of the potatoes. Carefully add the rest of the potatoes on top of the blue cheese. With a rubber spatula, shape the edges of the hash brown to form a even rounded side all the way around. Let hash brown cook for 2 min on the first side shaking the pan frequently being carefully not to burn but creating a crispy shell. When crispy, carefully flip the hash brown to the opposite side. Add 3 Tbl of the remaining butter and continue to cook on med-high heat for 2 min. Place hash brown in a 300 degree oven while still in pan and cook for 12 min. Pull the pan out of the oven and lay the hash brown on a roasting rack to let cool and drain access butter. The potato is ready to eat and may be cut in half or in quarters. This is a perfect side dish to a roast chicken, pork chop, or any grilled steak. ENJOY!!!