221 Ratings
  • 5 Rating Star 94
  • 4 Rating Star 53
  • 2 Rating Star 24
  • 3 Rating Star 24
  • 1 Rating Star 22
  • 0 Rating Star 4

Hash browns can always be counted on to add heartiness to egg breakfast recipes. Here, they double as a crisp crust for this irresistible breakfast quiche.

Advertisement

Ingredients

Directions

  • Preheat oven to 325°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 over 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. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.

    Ads will not print with your recipe
  • In a 12-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, 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 the bottom is golden brown and crisp.

    Ads will not print with your recipe
  • Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.

    Ads will not print with your recipe
  • Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.

    Ads will not print with your recipe
  • In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.

    Ads will not print with your recipe
  • In a large bowl combine eggs, half-and-half, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.

    Ads will not print with your recipe
  • Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

    Ads will not print with your recipe

*Tip:

If desired, instead of using a salad spinner, potatoes can be dried by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels.

**Tip:

A skillet with sloping sides works particularly well.

Nutrition Facts

324 calories, 22 g fat (9 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 133 mg cholesterol, 412 mg sodium, 20 g carbohydrates, 3 g fiber, 2 g sugar, 12 g protein.

Reviews (5)

Most helpful positive review

08/03/2018
It is very good and easy. But I just did Costco Dry Potatoes using with this . And also next time I do better more flat frying pan to make potatoes pie shape . Otherwise so hard to transfer to plate and flip and bake again. I coudn't make like beautiful shape like video playing.

Most helpful critical review

04/03/2015
If you have an iron skillet you can save a step - and a dish - by adding the egg mixture into the skillet after the hashbrown flip, then transferring to oven.
221 Ratings
  • 5 Rating Star 94
  • 4 Rating Star 53
  • 2 Rating Star 24
  • 3 Rating Star 24
  • 1 Rating Star 22
  • 0 Rating Star 4
08/03/2018
It is very good and easy. But I just did Costco Dry Potatoes using with this . And also next time I do better more flat frying pan to make potatoes pie shape . Otherwise so hard to transfer to plate and flip and bake again. I coudn't make like beautiful shape like video playing.
04/03/2015
If you have an iron skillet you can save a step - and a dish - by adding the egg mixture into the skillet after the hashbrown flip, then transferring to oven.
10/11/2015
Would think you could just use frozen hash browns and skip all the peeling, shredding and drying of the potatoes???
04/02/2013
Very good! - I used turkey bacon but double the amount they called for. I also didn't have ay zucchini so I added spinach instead. (cooked the onions and then took the pan off the heat and mixed in fresh spinach leaves). Make sure the hash browns are golden brown on both sides are they will be mushy. Definitely will be making again!
12/31/2013
This looks delicious. I wonder if, in a pinch, you could substitute frozen hash browns for the potatoes.