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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 3/4 pounds - russet potatoes
  • 1/2 teaspoons - salt
  • 1/8 teaspoons - ground black pepper
  • 1 tablespoons - to 2 Tbsp. olive oil
  • 1 tablespoons - butter
  • 4 slices - bacon
  • 1 1/4 cups - coarsely shredded zucchini (1 medium)
  • 1/2 cups - chopped red onion (1 medium)
  • 4 - eggs
  • 1 cups - half-and-half OR light cream
  • 1/4 teaspoons - crushed red pepper
  • 1 cups - shredded Swiss cheese (4 ounces)
  • 1 tablespoons - all-purpose flour
  • Directions:

    1. Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set in 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. Return potatoes to the large bowl. Sprinkle with 1/4 teaspoon of the salt and the black pepper; toss to combine.

    2. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes, 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 bottom is golden and crisp.

    3. Place a baking sheet or cutting board over top of skillet. Carefully invert the skillet to transfer potatoes to the baking sheet. If necessary, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until bottom is golden.

    4. Lightly grease a 9-inch pie pan or plate. Using the baking sheet, transfer potatoes to pie pan, pressing potatoes onto the bottom and up the sides of the pan.

    5. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add zucchini and red onion to the reserved drippings. Cook over medium heat for 3 to 5 minutes or until tender, stirring occasionally.

    6. In a large bowl, combine eggs, half-and-half, crushed red pepper, and the remaining 1/4 teaspoon salt. Stir in crumbled bacon and zucchini mixture. In a small bowl, combine cheese and flour; stir into egg mixture.

    7. Pour egg mixture into potato-lined pie plate. Bake, uncovered, for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

    Brief Description

    Hash browns form the crust of a quiche filled with zucchini, bacon, eggs, and seasonings.

    Main Ingredient:

    potatoes

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 1 hour(s) 15 min

    Notes

    Per serving: 324 cal, 22 g fat (9 g sat. fat), 133 mg chol, 412 mg sodium, 20 g carb, 3 g fiber, 12 g pro.

    Source

    100 Best Casseroles

    Posted By:

    elaineptruitt

    Posted On:

    January 10, 2016

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