Holy hell, I cannot believe I have not thought of this before! Pure genius! I’ve been trying to figure out what to do with the half bag of frozen hash browns I had in my freezer forever now. I was googling “what to make with frozen hashbrowns” and came across this recipe. Being a total quiche addict, I knew that my life was about to change.
Maybe I’ve mentioned before that potatoes are my favorite food. Preferably mashed, but potatoes in any form are my BFF. I’ve always found frozen hash browns difficult and messy to cook so I don’t eat them too often, but this recipe changed the way I thought about them. To bake them into a crispy crust for my eggs is so much easier than messing around with hot oil and what not! I’m pleased to say I’ve welcomed hash browns back into my life indefinitely.
Hash Brown Quiche recipe from About.com
- 3 cups frozen hash brown potatoes, thawed and drained
- 1/3 cup finely chopped onion
- 2 Tbsp. finely chopped green pepper
- dash white pepper
- 1/2 tsp. salt
- 1 egg, beaten
- 1-1/2 cups chopped ham
- 1/4 cup finely chopped onion
- 1 cup grated Swiss cheese
- 1 cup milk
- 4 eggs
- 2 tsp. mustard
- dash white pepper
- 1/4 cup grated Parmesan cheese
***Note: As a quiche fanatic, I know that you can put pretty much any meat/cheese/veggie combination into a quiche. For mine, I used rainbow chard, tomatoes, jalapeno, green onions and manchego cheese (all leftovers!)
Sprinkle ham, remaining 1/4 cup chopped onion and grated swiss cheese evenly over potato crust.
In a small bowl, combine milk, 4 eggs, mustard and pepper and mix well with wire whisk. Pour over ingredients in potato crust and sprinkle with Parmesan cheese.
Bake at 350 degrees for 30-35 minutes or until a knife inserted near center comes out clean. Let quiche stand 5 minutes before cutting.
Cool idea! This looks really good. Love the crust.
Very cool idea – i did something similar with potatoe slices as well and worked great.