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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
25 mins
bake:
50 mins
stand:
10 mins
total:
1 hr 55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

*Tip:

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.

**Tip:

A skillet with sloping sides works particularly well.

Nutrition Facts

324 calories; fat 22g; cholesterol 133mg; saturated fat 9g; carbohydrates 20g; mono fat 8g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 2g; protein 12g; vitamin a 485.9IU; vitamin c 23.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 40.3mcg; vitamin b12 0.5mcg; sodium 412mg; potassium 580mg; calcium 212mg; iron 1.3mg.
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