I usually don’t post recipes on the weekend, but I just can’t wait to share this one.
Plus, I think it would be great for someones Sunday brunch tomorrow. Give it a try…I don’t think you’ll be disappointed 🙂
2 medium russet potatoes, peeled and shredded (or 1 16oz package frozen shredded hash brown potatoes, thawed)
3 TBS butter
1 tsp salt
1/3 C milk
1 1/2 tsp fresh rosemary, chopped
pinch of salt and pepper
6 slices thick cut bacon, cooked and crumbled
1 C shredded Swiss cheese
1/3 C onion, chopped
Preheat over to 450F.
After shredding the potatoes (I used a metal cheese grater but you can also do this with a food processor) soak them in a bowl of water for 10 minutes to get rid of extra starch, then drain and get these suckers AS DRY AS YOU CAN!
Squeeze out the water with your hands, use a potato ricer, dry with paper towels, use a salad spinner…whatever you can. Just get them as dry as humanly possible so that they crisp in the over and don’t turn into a soggy plate of mush.
After drying, toss shredded potatoes with butter and salt then press into the bottom and sides of a pie plate to form a crust. Bake for 20-30 minutes until it’s lightly browned.
(Before going into the oven, and I had enough potato to make a few plain egg & cheese mini quiche for Matthew)
For the filling:
Whisk eggs with milk, rosemary, salt, and pepper in a large bowl. Mix in the bacon, cheese, and onion and pour into the hash brown crust. Make sure the filling is spread evenly then bake for 20-25 minutes.