Crispy Hash Brown Bake

 

 I made this recipe the other night for dinner and the family raved about it.  A delicious bake with hash browns mixed with Parmesan cheese, cayenne pepper, salt, and olive oil.  They are baked to crispy perfection.   Cups are then made and lined with ham and cheese topped off with an egg.  Bake an additional 15 minutes and the dish is ready to serve.

Traditionally, this may be a breakfast dish but it is also great for dinner.  

Crispy Hash Brown Bake

From Tasty

Ingredients:

4 lb russet potato

Salt, to taste

Pepper, to taste

1 tablespoon garlic powder

¼ teaspoon cayenne pepper

1 teaspoon onion powder

1 cup shredded Parmesan cheese

¼ cup olive oil

12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips

12 slices deli ham, cut into 1x3in (2x7 cm) strips

6 large eggs

Preparation

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray

Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.

Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.

Transfer the potato mixture to the baking dish. Spread evenly.

Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.

Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.

Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.

Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.

Serve and sprinkle with chives, if desired.

Enjoy!

Serves 6

Revised Green Chili Crustless Quiche

I have played around with the original recipe and came up with a new and improved version of my Green Chili Crustless Quiche.  I hope you like it.



Revised Green Chili Crustless Quiche

Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
5 large eggs
1 cup whole milk
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup diced green chili
1 (8 - ounce) package shredded Mexican cheese

Directions:
1. Melt the butter in a medium saucepan on medium.  Whisk in the flour and cook until bubbly.  Stir constantly.  Gradually add in the milk stirring occasionally until the sauce thickens.  Remove from heat and set aside for 15-20 minutes.
2. Preheat the oven to 375 degrees.
3. Butter a quiche pan or an 8-inch deep pie pan.  You can spray with cooking spray if you wish.
4. Combine the cottage cheese, salt, garlic powder, baking powder, ground cumin and cayenne pepper in a small bowl.
5. Beat the eggs in a large mixing bowl.  Slowly add in the cottage cheese mixture.  Slowly add in the milk/flour sauce.
6. Stir in the green chili and Mexican cheese.
7. Pour mixture into the prepared pan.  Bake for 35-40 minutes or until the top is lightly browned.  Insert a knife inserted into the center of the quiche.  It should come out clean.
8. Let rest for 15 minutes and serve.

Serves 6-8

Instant Pot Hard Boiled Eggs

With Easter coming this week, a lot of us will be hard boiling eggs.  I tried making hard boiled eggs in my Instant Pot and I will never go back to the old way again.

The recipe I used was from Taste of Home magazine which used the 5-5-5 method.  Five minutes pressure cook, five minutes release and five minutes to cool.  The eggs came out perfect.  Never has hard boiling eggs been easier.

Instant Pot Hard Boiled Eggs
From Taste of Home

Special Equipment:
Instant Pot
Steamer Basket or Trivet

Ingredients:
1 cup water
Eggs

Directions:
1. Pour water in Instant Pot. Place steamer basket  or trivet on top of water. Carefully place eggs on top of trivet or basket.
2.Secure the lid. Set the pressure release to Sealing.
3.Select Manual setting and set the cooking time to 5 minutes at High Pressure.
4.While cooking, prepare an ice bath.
5.When cooking is complete, let the pressure release naturally for 5 minutes. Then, move the pressure release to Venting to release all remaining steam.
6.Open the pot and transfer the eggs to the ice bath to cool for 5 minutes. Peel when ready to eat or use.

Green Chile Crustless Quiche

As a native New Mexican, I  love my Green Chile.  I eat it in eggs, stews, main courses,  jams, jellies, and even dessert.  It gives a wonderful flavor to foods.

Today, I am posting an easy and quick recipe for a Green Chile Crustless Quiche - a delicious cheesy dish with a southwestern flavor.    Eggs, milk, flour, spices, chopped green chiles, and cheeses are mixed together and poured into a quiche dish or an 8-inch deep-dish pie plate.    The quiche is baked in a 375 F degree oven for about 30 minutes or until golden brown.   I  let  it cool for about 10 minutes then cut and serve.

A great dish for a light dinner or brunch.

Green Chile Crustless Quiche

Ingredients:

5 large eggs
1 cup whole milk
1 cup cottage cheese
1 cup diced green chilies
4 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (8-ounce) package shredded Mexican cheese

Directions:

1. Preheat oven to 375 F degrees.
2. Lightly spray a quiche pan or an 8-inch deep-dish pie pan.
3. In a large bowl whisk eggs until well blended.  Add the milk, cottage cheese, green chile and mix well.
4. In a small bowl whisk together the flour, salt, garlic powder, baking powder, ground cumin, and cayenne pepper.
5. Stir the flour mixture into the egg mixture.  Mix until there are no lumps.  Add the Mexican cheese and mix until incorporated.
6. Pour the mixture into the prepared pan.
7. Bake until the top is golden and the quiche is set in the center about 30-35 minutes.
8. Cool for about 10 minutes before cutting into wedges.

Serves 6

Skillet Huevos Rancheros Bake

Huevos Rancheros  is on of my favorite dishes.  A delicious Southwestern dish that can be enjoyed for any meal.  I love the combination of  eggs smothered in green and red chile, sitting on top of a bed of tortillas, beans, and potatoes.   All of this goodness is then topped with cheese and placed in an oven.  After about 30 minutes you have a delicious meal  for you and your family.


Skillet Huevos Rancheros Bake

Ingredients:

3 (6-inch) flour tortillas, cut 2 of them in half
1 (15.5) can pinto beans, rinsed and drained
1 1/2 cups shredded Mexican cheese - divided
2 cups frozen hash browns, thawed
6 eggs
1 cup red enchilada sauce (you can do Christmas which would be half red enchilada sauce half green enchilada sauce)

Directions:

1. Preheat oven to 375 degrees F.
2. Spray lightly with cooking oil a 9-inch cast iron skillet.
3. Arrange the flour tortillas so they cover the bottom of the skillet.
4. Spoon pinto beans evenly over the tortillas.

5. Sprinkle half of the Mexican cheese over the beans and tortillas.

6. Spread the hash browns evenly over the cheese.

7. Make 6 wells in the hash browns using the back of a large spoon.

8. Crack one egg into each well.

9. Pour the enchilada sauce over everything.

10. Sprinkle the remaining cheese on top.

11. Bake for 20-25 minutes.  Check to make sure the yolks do not overcook.

12. Remove from oven and enjoy.

Serves 6

Spanish Tortilla

Tonight's dinner was super easy and it tasted delicious. A Spanish Tortilla.  I have heard of a Spanish Tortilla but I never had tasted or made one. They are so easy to prepare and you probably have everything you need at home.  Eggs, potatoes, onions, red peppers, salt, pepper and hot sauce.

Begin by cooking the potatoes, bell pepper and onion in an ovenproof skillet.  Next pour the egg mixture over the veggies.  Press down on the veggies so they are submerged.  Place the skillet in the oven and bake until the tortilla is set.  You are ready to enjoy a wonderful and tasty dinner.  Serve with a salad and you are set.





Spanish Tortilla
From Martha Stewart

Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Serves 4

Asparagus Frittata

I found the best recipe for an Asparagus Frittata on the Simply Recipes website.  It is so easy and absolutely amazing in flavor.  The only change I made was using onion powder instead of sliced scallions.  The family isn't that found of onions.

Not only is this recipe great, I love the fact it is cooked in one pan.  Yeah - hardly any clean up.  Great for busy nights or when you had a long day and you are just low on energy.

This Frittata is great for dinner - just serve it with a salad, or a nice brunch dish.

Asparagus Frittata
From Simply Recipes

Ingredients:
2 tablespoons unsalted butter
1 teaspoon onion powder
1/2 teaspoon salt
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs
3/4 cup cottage cheese
1 Tbsp minced fresh chives
1/4 teaspoon dried tarragon
1 cup shredded Gruyere or Swiss cheese
Directions:
1. Heat butter into a 10-inch oven-proof frying pan over medium heat.
Add asparagus and cook for an additional 3 minutes.
2. Beat the eggs and cottage cheese together, stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set, but still runny on top. While cooking, pre-heat oven broiler.
3. Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes.
4. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and serve.

Serves 4