Description
Flour and cheese-less quiche with hash brown crust. So good and a great weeknight or weekend brunch option. Leftovers can be reheated.
Ingredients
- 3 whole Medium Size Potatoes, Washed, Peeled And Shredded (3 Potatoes Should Yield About 3 Cups)
- 1 teaspoon Salt, Or To Taste
- 1 teaspoon Black Pepper, Or To Taste
- 2 teaspoons Hot Sauce Like Tabasco (optional)
- 1 teaspoon Coconut Oil Plus More For Sauteing
- ⅓ cups Bell Pepper, Chopped
- ⅓ cups Portobello Mushrooms, Chopped
- ¾ cups Onion, Chopped
- 3 whole Eggs, Cage Free , Organic If Possible
- 1 teaspoon Salt, Or To Taste
- 1 teaspoon Red Chili Powder Or To Taste( Optional)
- 2 Tablespoons Milk, Cream Or Half-and-Half (I Used 2% Milk)
- ¼ cups Chopped Sun Dried Tomatoes
Preparation
Preheat the oven to 325 F.
Squeeze shredded potatoes of all the water and pat them dry using a paper towel. Put potatoes into a bowl. Add salt, black pepper and hot sauce. Mix and taste. Adjust the seasonings if needed.
Heat up a skillet over medium heat. Add 1/2 teaspoon coconut oil and coat the skillet evenly. Dump the potatoes into the skillet and pat them down with your hands. Lower the heat to medium-low Using the back of a spatula, push them hard against the skillet surface so they even out and form a solid crust. This will help in even cooking.
Let them cook for 12-15 minutes on lowest flame or until the bottom of the potatoes gets nice and golden brown. Cover the skillet with a big plate and flip the hash brown crust onto the plate making sure it doesn’t break. Even if they do, don’t panic. Coat the skillet with 1/2 teaspoon of oil again. Flip the potatoes back into the skillet with the uncooked side on the bottom and again press it down against the skillet surface using your hands and the back of a spatula. Let it cook for another 10-12 minutes or until the bottom gets nice and golden brown.
Meanwhile, saute the peppers, mushrooms and onions (cook each separately) in another pan over medium heat. Cook each for 3-5 minutes maximum and when done add each into a large bowl. Beat the eggs, salt, red chili and milk in a small bowl then mix them into the vegetables. Stir it till it all gets mixed properly.
Now pour the mixture over the cooked hashbrown in the skillet. Slip the skillet into the oven for good 50 minutes to an hour. After 50 minutes check by inserting a knife at the center. If it come out clean, remove it from the oven; otherwise let it cook for a few minutes more.
Serve hot or at room temperature.
Source: Adapted roughly from Better Homes and Gardens.
