Add all the ingredients mentioned under “Pico de Gallo” to a small mixing bowl. Mix well until combined. Keep refrigerated until needed.

Heat the oil in a large pan and once hot add the sliced onion. Add a portion of the garlic salt, cumin powder and chili powder and sauté until the onions turn translucent.

Add the sliced mushroom to the pan along with the remaining salt, cumin powder and chili powder. Sauté in medium-high flame until the onion and mushroom is wilted and about 75% cooked. Turn off the flame.

Prepare Idaho Spuds Hashbrowns according to package instructions.. Take about 1/2 Cup of the hashbrown mixture and add it to a flat griddle. Drizzle oil around the edges and gently press with a spatula to a round. Cook for about 3-4 mins on one side until golden. Flip the hashbrown and let the other side brown for a couple of mins. Repeat with the other hashbrown. Keep aside.

Place one tortilla on the griddle or quesadilla maker. Add the shredded cheese on top of the tortilla. Add some of the sautéed onion and mushrooms.

Place one of the hashbrowns on top. On top of the hashbrown, add some more cheese. Cover it with an another tortilla. Cook both sides until they are golden brown and the cheese inside has melted. Transfer to a cutting board. Use a pizza cutter to cut them up.

Serve hot along with sour cream and homemade pico de gallo.

Preheat oven to 425ºF. Line a baking sheet with aluminum foil or parchment paper and oil or spray with nonstick cooking spray.

Prepare Idaho Spuds Hashbrowns according to package instructions.

In a large mixing bowl, combine the remaining crust ingredients. When the hashbrowns are ready, squeeze out any excess water and mix the potatoes with the rest of the crust ingredients. Divide into four equal portions on the baking sheet and flatten slightly into discs.

Bake the crusts for 20 minutes.

While the crusts are cooking, heat 2 Tbsp. oil over medium heat and cook your ground beef with a bit of salt and pepper. Feel free to substitute chicken, pork, soy crumbles, or omit the meat altogether. Once the meat is cooked and slightly browned, remove from the heat and set aside.

Gather the rest of your topping ingredients and set up “bar style” if you’re customizing each pizza. Reserve the fresh cilantro and scallions until after the second bake.

When the pizza crusts have finished the first bake, remove from the oven, top as desired, and return to the oven an additional 5-10 minutes until the cheese has melted.

Remove the pizzas from the oven, top with cilantro and scallions and serve warm!

Prepare Idaho Spuds Hashbrowns according to package instructions.

Heat a 9-10-inch non-stick skillet over medium-low heat. Add bacon and onion; cook stirring frequently until bacon is cooked and fat is rendered, 10-15 minutes. Stir in potatoes.

Cover pan and cook potatoes on low heat for 5 minutes, stirring once. Potatoes do not need to brown. Remove pan from heat.

Stir mayonnaise, vinegar and sugar in a small bowl. Add to potatoes with bell pepper, celery and parsley; mix well. Serve warm or room temperature on a bed of greens.

Prepare Idaho Spuds Hashbrowns according to package instructions.

In a medium mixing bowl, whisk the 2 eggs thoroughly. Pour the contents of the Idaho Spuds Hashbrowns into the bowl and mix well with the egg.

Heat a waffle iron on high and then add the mixed hashbrowns to the iron. Cook for approximately 15 minutes (or until golden brown).

While the hashbrowns are being cooked on the waffle iron, cut the beefsteak tomato into large slices and grill lightly on a skillet.

Once the hashbrowns are cooked, create your sandwich by using the waffles as “bread” and adding the tomato, cheese, and chives.

Cook hashbrowns according to package directions and add them as the final top layer.

Preheat oven to 425ºF

Prepare Idaho Spuds Hashbrowns according to package instructions.

Heat olive oil in a medium cast iron skillet. Pour potatoes into skillet and press up the sides to form a crust. Fry for 4-5 minutes, or until it just starts to brown. Season with salt and pepper.

Spoon sauce over hashbrowns in an even layer. Top with cheese, Canadian bacon, bacon, and pineapple chunks.

Bake for 22-25 minutes, or until crust is crispy.

Remove from oven and let cool for 5 minutes.

Serve immediately.