Hashbrown Lasagna
Ingredients
Ingredients
• Hashbrowns (like Simply Potatoes shredded hashbrowns or Trader Joe’s frozen shredded potatoes, you’ll need 1-2 bags depending on how many layers you want)
• 3 cloves garlic, minced
• Olive oil
• 1/2 cup flour
• 6 medium eggs
• Salt and pepper
• Splash of heavy cream (optional)
• Chives, finely chopped
• Vermont sharp cheddar cheese, grated, 1-2 cups
• Bread crumbs
• Chipotle aioli (like Boar’s Head)
• Hot sauce (optional)
• Avocado and/or crisp bacon pieces for topping (also optional)
Instructions
1. Preheat oven to 350.
2. Warm a teaspoon (or just enough to lightly coat) of olive oil in a large skillet over medium heat.
3. Add the garlic to the oil, cooking just until fragrant (don’t let it burn!).
4. In a large bowl, mix together the shredded potatoes, flour, breadcrumbs, salt and pepper to taste. You can add in a little chili or cayenne for a kick if you like.
This mixture gives the potatoes more substance and crunch than just using straight hashbrowns.
Add a little water or veggie broth if the potatoes don’t offer enough liquid to hold the mixture together.
5. Place the shredded potatoes in a single layer into the hot skillet. Be careful not to make this too thick.
You might want to do 2 batches (or use 2 skillets) for this step.
6. Let the potatoes brown, about 10 or so minutes.
7. Meanwhile, whisk the eggs with a pinch of salt and the heavy cream (if using). Set aside.
8. Flip the potatoes, and let them brown on the other side.
9. Meanwhile, spray a casserole dish with cooking spray (or lightly brush it with olive oil) and get it ready to receive the first layer of delicious casserole!
10. Once the potatoes have cooked, set them aside on a paper towel (this soaks up some of the oil and keeps them crispy)
11. Using the same skillet (save yourself the dirty dishes!), add in some oil and whisk the eggs into the pan.
I like to use my take on the Gordon Ramsey method here, whisking the eggs continuously while taking them on and off the heat (on for 30
seconds, off for 30 seconds, for about 2 minutes or until the eggs are a fluffy, cheesy consistency).
You can also just scramble the eggs however you prefer.
Add chives for the last 30 seconds of cooking.
12. Now it’s time to layer! Start with potatoes, breaking up the hashbrowns into smaller pieces if you need to.
Add a layer of eggs (about half). Sprinkle with Vermont cheddar.
13. Rinse and repeat! Teeny’s recipe calls for two layers, but you can do three if you want! Just use more potatoes and a couple of extra eggs.
Sprinkle with cheese and cover with foil.
14. Place the dish in the oven and bake, covered, for about 15 minutes.
15. Remove the foil and turn the oven to broil (hey that rhymed!).
16. Broil until cheese is bubbly and brown, about 3-5 minutes. Don't look away!!!!
17. Top with a drizzle of hot sauce, chipotle aioli, and a few slices of avocado.