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Title: Potato Quiche
Categories: Main
Yield: 8 Servings
| NEW MEXICO COOKING | ||
| 1 | pk | 32-oz. frozen "Southern- style" hash brown potatoes; thawed |
| 1 | c | Salsa |
| 1/4 | c | Ranch dressing |
| 4 | Eggs; lightly beaten | |
| 1 | c | Milk |
| 2 | cn | 4-oz. diced green chili pep- pers |
| 1 | c | Monterey Jack cheese; shredded |
| 1 | c | Cheddar cheese; shredded |
| Sour cream | ||
| Salsa | ||
| Fresh cilantro | ||
Preheat oven to 450~. Spray a 13"x9" baking dish with vegetable cooking spray. Set aside. Line a lg. bowl with several layers of paper towels. Place potatoes in bowl, cover with 2 layers of paper towels, and press to remove excess moisture. Spread potatoes evenly in bottom of prepared dish; bake in preheated oven 45 mins. or until golden brown. In a small bowl, blend salsa with ranch dressing. In another bowl, mix eggs and milk. When potatoes are cooked, remove from oven. Reduce heat to 350~. Spread salsa mixture over potatoes. Pour egg mixture over salsa. Sprinkle chile peppers over eggs; top with a layer of Monterey Jack cheese and then cheddar cheese. Return to oven and bake 45 mins., or until cheese bubbles and is browned. Let stand 5 mins. before serving. Top each serving with sour cream, salsa, and cilantro.
Author - Clyde Casey
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