-
1
In a large mixing bowl, toss together the hashbrowns, carrots, red bell pepper, and onions.
-
2
In a 12 inch non-stick skillet heat 2 T. oil over medium heat until very hot.
-
3
Pour the vegetable mix into the pan, spread out and press down.
-
4
Salt and pepper to taste.
-
5
Cook, uncovered, for 10 12 minutes.
-
6
Shake the pan every few minutes.
-
7
Meanwhile, to make the gravy, in a medium saucepan over medium high heat melt the butter.
-
8
Add the flour and stir until smooth and golden.
-
9
Whisk in the chicken broth.
-
10
Continue to cook and whisk until it starts to bubble and thicken.
-
11
Taste for seasoning and add salt and pepper if needed.
-
12
Set aside on low heat until the potatoes are ready.
-
13
When the hashbrown mixture is toasty brown on the bottom, drizzle with the remaining Tablespoon of oil and carefully turn over section by section and continue to cook for 8-10 minutes more.
-
14
In a small non-stick skillet, melt the remaining Tablespoon of butter over medium low heat.
-
15
Add the green onions and shrimp.
-
16
Saute until fragrant and warmed through.
-
17
To serve, slide the potato mixture onto a serving plate.
-
18
Scatter the shrimp and cheese curds over the top and then pour on the gravy.
-
19
Let it sit for five minutes so the cheese curds get gooey, then serve.
