1 tsp (5 mL) vegetable oil
8 oz (250 g) shredded marble cheese (2 cups/500 mL), divided
24 oz (750 g) frozen toaster hash brown patties or loose hash browns, thawed (about 10 patties)
8 oz (250 g) cream cheese, softened
12 eggs
1/2 tsp (2 mL) coarsely ground black pepper
8 oz (250 g) thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup/250 mL sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
1. Preheat oven to 450°F (230°C). Lightly brush lasagna with oil. Crumble hash browns over pan; press gently. Sprinkle with half of the cheese. Bake 13-15 minutes or until crust starts to brown.
2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place ham and remaining green onions into a frying pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return to oven; bake 6-8 minutes or until center is set. Meanwhile, seed and dice tomatoes. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.
Yield: 12 servings
8 oz (250 g) shredded marble cheese (2 cups/500 mL), divided
24 oz (750 g) frozen toaster hash brown patties or loose hash browns, thawed (about 10 patties)
8 oz (250 g) cream cheese, softened
12 eggs
1/2 tsp (2 mL) coarsely ground black pepper
8 oz (250 g) thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup/250 mL sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
1. Preheat oven to 450°F (230°C). Lightly brush lasagna with oil. Crumble hash browns over pan; press gently. Sprinkle with half of the cheese. Bake 13-15 minutes or until crust starts to brown.
2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place ham and remaining green onions into a frying pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return to oven; bake 6-8 minutes or until center is set. Meanwhile, seed and dice tomatoes. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.
Yield: 12 servings
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