Breakfast / Brunch

From Chloe's Kitchen

Chloe Tuttle, Innkeeper

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1607 Big Mill Road
Williamston, North Carolina 27892
252-792-8787

BigMill.com • info@BigMill.com

Ingredients

3 cups frozen or refrigerated shredded hash brown potatoes, thawed if frozen (approximately 15 ounces)

2-4 Tablespoons butter, (reserve 1 Tablespoon for custard mixture)

1/4-1/3 cup fresh grated Parmesan cheese

1 teaspoon sea salt, divided

1 1/4 small zucchinis, sliced very thin (about 1-1/4 cups raw)

1/2 cup grape tomatoes, sliced

1 Tablespoon flour (optional)

4 large eggs

1 1/2 cups half-and-half

1/2 teaspoon fresh grated nutmeg

2-3 leaves fresh basil, chopped

1/4 teaspoon fresh ground mixed or black pepper

1 cup grated Jarlsberg cheese (or a good quality Swiss-not the store brand or pre-grated)

Step-by-step
Grease a 9” glass, deep dish pie pan and set aside. Preheat oven to 420 degrees.

Using paper towels, press excess water out of potatoes. The frozen potatoes will have more water to squeeze out than the refrigerated potatoes.

Put potatoes, 1 tablespoon melted butter, Parmesan cheese and ¼ teaspoon of the salt into a medium-size bowl. Toss to mix. Form a pie crust by pressing potatoes into the greased pie pan, covering bottom and sides. Bake until potatoes are set and slightly brown, about 20-30 minutes. Cool. Lower oven temperature to 350 degrees.

Melt second tablespoon of butter (more may be needed) in a medium size fry pan. Add zucchini and cook over medium heat, until not quite tender, about one minute. Turn zucchini and cook one minute more on other side. Do not brown. Gently remove zucchini from pan and drain on paper towels.

Melt the remaining tablespoon of butter in a small bowl or cup.

In a large mixing bowl, mix together the melted butter, flour, eggs, half-and-half, nutmeg, basil, pepper and the remaining ½ teaspoon salt.

Spread the shredded Jarlsberg cheese over cooled potato crust. Lay zucchini and most of the sliced grape tomatoes over the cheese mixture, placing some on the sides of the dish. Pour the egg mixture evenly over the vegetables. Place remaining tomatoes slices on top, and push them part way into the custard. Fill dish as full as you can without overflowing.

Bake in a 350 degree oven for 30-45 minutes or until custard is set or a toothpick inserted into the center comes out clean.

Yield
8 servings