Stovetop Hash Brown Quiche

no-more-ramen:

I love quiche. I especially love hash brown crust quiche. But it takes forever and a day to cook properly and requires a boatload of eggs. So, I improvised.

INGRIDIENTS: 

– 1-1.5 cups of shredded potato. You can use frozen hash browns, but if you can’t find them, invest in one of these mandolins and shred your own by sticking up the blades (it really takes minimal effort, promise)

– 4 eggs

– A little milk (non-dairy milks work fine)

– Any spices or toppings you want to add! (I used chives, dill, salt, and pepper— but if you’re going to toss any meat in here, make sure it’s pre-cooked!)

METHOD:

Grease your frying pan and dump the potatoes in to cook. Stir them occasionally to make sure they cook evenly— if you’re making it thick/using a small frying pan like I was, you’ll need to stir. Add salt and pepper, or skip the salt if low sodium

While you’re waiting, stir up the eggs, milk, and spices in a bowl.

When the potatoes are nearly cooked (when you cut into them, they have some resistance but are mostly floppy), dump the eggs in and cover with a lid so they steam.

Wait for the eggs to set completely, then remove from heat, cool, and either eat immediately or store in the fridge for up to a week. Can be made in bulk with a bigger frying pan!