Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Serves 6.
1/4 cup vegetable oil
2 pounds (about 3 large) russet potatoes, peeled and grated
1 small to medium onion, finely diced
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper or more to taste
1 cup crème fraîche
1/2 cup half-and-half
3 large eggs
1 to 2 tablespoons minced fresh chives
1/4 teaspoon dry mustard
1 cup grated pepper jack or sharp Cheddar cheese (about 1/4 pound)
Paprika
Preheat oven to 375 degrees F.
Warm oil in a heavy, ovenproof 8- to 9-inch skillet over medium heat. Add potatoes and onion, stir to
coat with oil, sprinkle in at least 1/2 teaspoon each salt and pepper, and pat mixture down. Par-cook
potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in
spots, and reduced in volume by about half, about 15 minutes. Remove from heat. Press potato mixture
down around bottom and up edge of skillet to form a crust about 1 1/2 inches high. A spoon helps in
shaping it evenly.
Whisk together crème fraîche, half-and-half, eggs, chives, dry mustard and 1/4 teaspoon each of salt
and pepper.
Sprinkle cheese into potato crust, then pour crème fraîche mixture over cheese. Dust with paprika.
Bake 25 to 35 minutes, until puffed and lightly browned and a small thin knife inserted in center comes
out clean. Let sit at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.
Hash Brown Pie 905
Italian Zucchini Crescent Pie
Yield: 6 to 8 servings
3 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
8 ounces (2 cups) mozzarella cheese, shredded
1 (8 ounce) can crescent dinner rolls
2 teaspoons prepared mustard
Preheat the oven to 375 degrees F.
In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and sauté until the
onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic
powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.
Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to
form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18
to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with
aluminum foil. Let stand for 10 minutes before serving.
Italian Zucchini Crescent Pie 906

Browse by categories