- 2 cups shredded potatoes, about 3 medium-sized potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 11/2 cup grated zucchini or asparagus
- 1 tablespoon butter
- 1/4 cup goat cheese or cream cheese, softened
- 8 oz. diced mushrooms
- 4 eggs
- 1 cups milk
- 1 small tomato, sliced
- 1/2 cups Parmesan cheese (or cheese of your choice)
Preheat oven to 425 degrees F.
Mix shredded potatoes, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl.
Grease a 10″ oven-safe baking dish and add the potato mixture, pressing down to
pack it tightly on the bottom and sides like a pie crust.
Bake about 25 minutes or until the edges have browned.
In a separate pan, sauté zucchini and mushrooms in 1 tablespoon each of olive oil and butter about 5 minutes until tender.
Combine eggs, milk and salt and pepper to taste and whisk until frothy. Fold in mushrooms and zucchini.
Once the hash brown crust is done, pour egg mixture into the crust. Arrange tomato slices on top, and drop dollops of the goat or cream cheese around them. Sprinkle with the Parmesan cheese.
Lower oven temperature to 350 degrees F. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. If the crust starts browning too much, cover the edge of the pan with aluminum foil.
Let it cool for at least 10 minutes before serving.
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