Subj : BH&G 2116
To   : ALL
From : DAVE DRUM
Date : Tue Mar 16 2021 17:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hash Brown Quiche
 Categories: Potatoes, Pork, Squash, Cheese, Dairy
      Yield: 8 Servings
 
  1 3/4 lb Russet potatoes
    1/2 ts Salt
    1/8 ts Ground black pepper
      1 tb Olive oil
      1 tb Butter
      4 sl Bacon
  1 1/4 c  Coarse shredded zucchini
    1/2 c  Chopped red onion
      4 lg Eggs; lightly beaten
      1 c  Half & half or light cream
    1/4 ts Crushed red pepper
      1 c  Shredded Emmenthaler cheese
      1 tb All-purpose flour
 
  Set oven @ 325ºF/163ºC.
  
  Peel and coarsely shred potatoes. Place potatoes in a
  large bowl; add enough water to cover potatoes. Stir well.
  Drain in a colander set over the sink. Repeat rinsing and
  draining two or three times until water runs clear. Drain
  again, pressing out as much water as you can with a rubber
  spatula. Line a salad spinner with paper towels; add
  potatoes and spin. Repeat, if necessary, until potatoes
  are dry. Transfer potatoes to a large bowl. Sprinkle
  potatoes with 1/4 teaspoon of the salt and the black
  pepper, tossing to combine.
  
  In a 12" nonstick skillet heat 1 tablespoon of the oil and
  the butter over medium-high heat until butter foams. Add
  potatoes to the skillet, spreading into an even layer.
  Gently press with the back of a spatula to form a cake.
  Reduce heat to medium. Cook, without stirring, about 12
  minutes or until the bottom is golden brown and crisp.
  
  Place a baking sheet or cutting board over the top of the
  skillet. Carefully invert the skillet to transfer the
  potatoes to the baking sheet. If needed, add the remaining
  1 tablespoon oil to the skillet. Using the baking sheet,
  slide the potatoes back into the skillet, uncooked side
  down. Cook about 8 minutes more or until the bottom is
  golden brown.
  
  Lightly grease a 9" pie pan or plate. Use the baking sheet
  to transfer hash browns to pie pan, pressing hash browns
  into the bottom and up the sides of the pie pan.
  
  In a large skillet cook bacon until crisp. Drain,
  reserving 1 tablespoon of the drippings. Crumble bacon;
  set aside. Cook zucchini and onion in the reserved
  drippings over medium heat for 3 to 5 minutes or until
  tender but not brown.
  
  In a large bowl combine eggs, half-and-half, the remaining
  1/4 teaspoon salt, and the crushed red pepper. Stir in
  bacon and zucchini mixture. In a small bowl combine
  shredded cheese and flour. Add to egg mixture; mix well.
  
  Pour egg mixture into the hash-brown lined pie pan. Bake
  for 50 to 55 minutes or until a knife inserted near the
  center comes out clean. Let stand for 10 minutes before
  serving.
  
  FROM THE TEST KITCHEN: If desired, instead of using a
  salad spinner, potatoes can be dried by pressing the water
  out with a potato ricer or by patting the shredded
  potatoes dry with paper towels.
  
  A skillet with sloping sides works particularly well.
  
  Makes 8 servings
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 15 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Life is a zoo in a jungle." -- Peter De Vries
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