My love for hash browns has always been present, but has since been revived thanks to this recipe.
I don’t think I’ll ever have them the same way again. This incredible quiche is the one y’all – that hash brown crust is to die for! Every time I’m making this my kids literally run into the kitchen, asking when it’s going to be ready! Have you tried this yet? Don’t forget to let us know how it turned out for you!
Ingredients
1 (24 ounce) bag frozen shredded hash brown potatoes
2 T butter
1/2 t smoked paprika, divided
1/4 t seasoned salt (I like Lawrys)
salt and pepper
4 sliced bacon
1/3 C red onion, chopped
1/3 C green pepper, chopped
5 eggs
1 1/3 C half and half
1 C sharp cheddar cheese, shredded
Instructions:
Grab a bag of shredded hash browns. Pop them into the microwave for a couple of minutes to help them begin to defrost.
Heat a large, deep skillet up over medium high heat. Add 2 tablespoon of butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and 1/4 teaspoon seasoned salt. Hit it with a bit of salt and pepper and allow the potatoes to cook through.
You want to be sure they get a nice golden brown crispness to them. This will boost the flavor quite a lot.
While your potatoes are cooking, in a separate skillet, fry up your bacon over medium high heat. I opted to cut 4 slices in half so they would cook more easily.
When they are crisp, set them on a plate covered with a paper towel. Discard all but 1 teaspoon of the bacon grease from your pan.
Add 1/3 cup chopped green pepper and 1/3 cup chopped red onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender.
Grab a 9 inch, deep dish pie plate. Pour the cooked harsh browns into it and press them into the bottom and up the sides of the dish. It helps to use a measuring cup.
In a medium-sized mixing bowl place 5 eggs and 1 1/3 cup half and half. Whisk them together with a fork.
Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate.
Pour the mixture over the top of the potatoes.
Bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.
Allow it to sit for 10 minutes, then serve and enjoy!
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Quick tip: Serve with a dollop of sour cream on top.
Big thanks to Jamie Cooks It Up for this delicious recipe!
Yummy
What does it mean by 1 1/3 cup half and half . Thank you xxx
The product is “half & half”
It’s found in the dairy section with the heavy cream and milk.
1/2 &1/2..is heavy cream
1/2 and 1/2 is – half milk and 1/2 heavy cream
It means 4/3 1 and 1/3 cup. Approximately 13 ounces
I have a rare stomach disease so I use evaporated skim milk and half eggbeaters. I end up by using half eggbeaters it would be like six eggs.
I add mushrooms, increase cheese a little, two cheeses, and before baking I sprinkle Parmesan cheese on top. I also use spinach and lean Ham cubes sometimes. I leave out the peppers, onions etc. Sometimes no type of crust.
I make it this way often. All guests have loved it.
Where do you get smoked Peprekia ??? In have the regular kind. Thank you.
Smoked Paprika can be purchased from any store thst sells spices, or Amazon, Whole Foods or The Spanish Table. You can buy sweet, mild, or hot.
I really love your recipes. However, for some reason you have changed the formatting. There are ads all over the ingredients and directions and the page keeps jumping up and down. How do you expect anyone to print a recipe when you can’t even see it? I think I will quit visiting your web site! To bad because as I said I do love your recipes!