Hashbrown Crust Quiche
 
 
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Ingredients
  • 3 medium size russet potatoes or any kind, washed, peeled and shredded (Approximately 3 cups shredded potatoes)
  • Salt to taste
  • Black pepper to taste
  • 1 tsp coconut oil or any other cooking oil plus additional for sauteing
  • 2 tsp Hot sauce (optional) (I used tabasco but you can use any kind you prefer)
  • 3 eggs, cage free, organic if possible
  • ⅓ cup bell peppers, chopped
  • ⅓ cup portobello mushrooms, chopped
  • ¾ cups yellow onion, chopped
  • 2 tbsp milk or cream or half and half (I used 2% milk)
  • Salt to taste
  • Red chili powder to taste
  • Few pieces of sun dried tomatoes
Instructions
  1. Pre heat the oven to 325F.
  2. Squeeze shredded potatoes of all the water and pat them dry using a paper towel.Add salt, black pepper and hot sauce. Mix and taste. Adjust the seasonings if needed.
  3. Heat up a skillet. Add ½ tsp coconut oil and coat it evenly. Dump the potatoes and pat them down with your hands. Lower the flame. Using back of spatula, push them hard against the skillet surface so they even out. This will help in even cooking.
  4. Let them cook for 12-15 mins on lowest flame or till bottom gets nice golden brown. Cover the skillet with a big plate and flip the hashbrown on the plate making sure they don't break. Even if they do, don't panic. Coat the skillet with ½ tsp oil again. Add the uncooked side of hashbrown and again press it down against the skillet surface using your hands and back of spatula. Let it cook for another 10-12 mins or till the bottom gets nice golden brown.
  5. Meanwhile, saute the chopped vegetables one by one in another pan for 3-5 mins maximum each except sun dried tomatoes. Take a large bowl. Add eggs , salt, red chili, milk and vegetables. Stir it till it all gets mixed properly.
  6. Now pour the mixture over the cooked hashbrown in the skillet. Slip the skillet in the oven for good 50 mins to an hour. After 50 mins check by inserting a knife at the center. If it come out clean, turn off the oven otherwise let it cook more.
  7. Serve hot or at room temperature.
Notes
Recipe is adapted roughly from BHG.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/hashbrown-crust-quiche/