Hash Brown Quiche

Hash Brown Quiche

1 3/4
pounds russet potatoes
teaspoon salt
teaspoon ground black pepper
tablespoons olive oil
tablespoon butter
slices bacon
1 1/4
cups coarsely shredded zucchini (1 medium)
eggs, lightly beaten
cup half-and-half or light cream
teaspoon crushed red pepper
cup shredded Swiss cheese (4 ounces)

  1. Preheat oven to 325 degrees 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
From the Test Kitchen


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.

Green Rice: A Casserole for Spring

Photo by Eric Moran

Photo by Eric Moran

Green Rice: A Casserole for Spring

By Marian Bull

ServesĀ 8 to 10

  • Half a stick of butter, plus more for greasing the pan
  • 2 to 3 bunches of spring onions — like green onions or green shallots, or scallions — sliced into rings, green parts reserved
  • 2cups cooked white rice (or more, if you have it)
  • 2 to 3 eggs, depending on how big they are and how much rice you have, beaten with a fork
  • 1 to 1 1/2 cup milk
  • 2cups grated sharp cheese, like cheddar
  • 1cup chopped parsley, tightly packed (or mustard greens, etc.)
  • Salt and pepper, to taste
  1. In a wide pan, heat half a stick of butter over medium heat. Add the white and light green onion slices to the pan and cook until they are golden and just begin to crisp up — you want a little bit of that burnt onion taste, but you still want some soft bits. Salt lightly, to taste.
  2. Remove from heat, let cool slightly, and add the cooked rice, stirring to combine and coat the rice with butter and onions bits. Stir in the eggs, plus enough milk to form a thick batter.
  3. Add the cheese and parsley, plus a handful of the green onion parts, minced. Adjust the milk if necessary — it should be between gloppy and runny. Add salt and pepper, “remembering that the cheese is salty, but salty is good,” says Perry.
  4. Pour into a buttered (“ha ha as if it needed it”) pie pan. The liquid should fill up to the level of the rice, so add more if it looks like it will burn or dry out while baking. Bake at 350Ā° F until set, about 45 to 60 minutes. Slice it like a pie. Save leftovers for breakfast the next day.

Blueberry Greek Yogurt Pancakes with Meyer Lemon Syrup


2 (5.3 ounces) containers Vanilla Yoplait Greek Yogurt

6 Tablespoon milk

2 Eggs

2 Cups Blueberries

6 Meyer Lemons, sliced with seeds removed

1 1/2 cups sugar

1/2 Cups water

Fresh Blueberries for garnish!

In a large bowl, prepare pancake batter by whisking together yogurt, milk, eggs, and Bisquick. Fold in the blueberries. Prepare a griddle by heating it over medium-low heat.

In a large pot, combine lemons, sugar, and water. Bring to a boil over medium-high heat. Remove from stove as soon as the mixture begins to boil. Set aside.

Cook pancakes by pouring 1/3 cup of batter onto the hot griddle. Once little bubbles begin to form around the edges of the pancakes (about 2 minutes), flip pancakes and cook until golden brown and cooked through, about 1-2 additional minutes.

Serve pancakes topped with lemon syrup. Garnish with lemons from the syrup and additional fresh blueberries, if desired. Enjoy!



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