Ingredients: |
Ingredients: One 30-oz bag frozen shredded hash browns, thawed overnight in the fridge
1½ tsp salt, more to taste
1½ tsp black pepper, more to taste
2 Tbsp vegetable oil
1 Tbsp butter
Cooking Spray
6 Large eggs
1 Cup half & half
2 Cups shredded Cheddar
One 7-oz fully cooked ham steak, finely diced
3 green onions, green parts only, cut into ¼" slices
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Directions: |
Directions:Preheat oven to 400º
Make sure the potatoes aren't damp. The best way to dry them out is to cut a 1" hole in one corner of the hash brown bag, turn bag upside down over sink, and squeeze gently to drain of as much liquid as possible.
Put hash browns in a large bowl & season them with 1 tsp each of salt & pepper.
Place a 10" cast-iron or ovenproof skillet over medium-high heat. When it's good & hot add the oil & butter. Swirl pan to melt. Take pan off heat and spray sides lightly with cooking spray, then pour hash browns into pan. Use a silicone spatula to evenly coat them with the oil & butter & spread them on the bottom & up the sides making a crust. You can use the flat bottom of a measuring cup to smooth it out.
Cook the crust over medium-high heat for 10 minutes, until it slightly turns color. If it shrinks use spatula to move potatoes around to patch holes.
Remove from stove and lightly coat hash browns with cooking spray & place pan in oven. Bake until hash brown crust edges turn golden, 10 to 15 minutes.
Meanwhile, rinse the bowl you used, crack in the eggs, then add the half-and-half, cheddar & remaining salt & pepper. Stir until evenly mixed and set aside.
Carefully remove pan from oven & spread ham & green onions evenly over hash browns. Top with the egg & cheese mixture & rock the pan back & forth to distribute the eggs & cheese evenly. Reduce temperature to 350º & bake until you can give the pan handle a shake & the middle does not jiggle, 30 to 35 minutes.
Let cool for at least 15 minutes. |
This recipe for Hash Brown - Crust Quiche is from