| |
| INGREDIENTS |
| 1 |
large egg |
| 1 c. |
low-salt diced ham (about 5 ounces) |
| 1 c. |
low-salt, part-skim Swiss cheese, divided |
| 1 |
medium shallot, minced |
| 1 tsp. |
fresh rosemary or ¼ teaspoon dried rosemary
|
| ½ tsp. |
freshly ground pepper
|
| ¼ tsp. |
salt (optional)
|
| 4 c. |
frozen hash brown potatoes
|
| 2 tbsp. |
olive oil, divided |
|
|
|
| RECIPE |
- Beat egg in large bowl.
- Add ham, 1/2 cup cheese, shallot, rosemary, pepper and salt.
- Add potatoes and stir to combine.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat.
- Pat the potato mixture evenly over bottom of skillet and cook until brown and crispy on bottom – about 4-6 minutes. DO NOT TRY TO TURN WHILE COOKING!
- Place a rimless baking sheet on top of skillet and carefully invert potatoes onto baking sheet.
- Return skillet to heat. Add remaining olive oil and slide potatoes back into skillet to continue cooking.
- Top with remaining cheese, cover with baking sheet, and cook until crispy on bottom and cheese has melted.
- Slide onto platter and cut into quarters.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/4 of pie
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
262 |
|
| Total Fat |
13 g |
|
| Sodium |
276mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
2 g |
|
| Protein |
21 g |
|
|
|
