Asparagus and Potato Egg Bake

Lynne made this for my Mother In law's birthday brunch.  It came from the May, 2007 Oprah Magazine recipe... and was really, REALLY good.  Lynne, as a rule, does not change anything in the recipe's that catch her eye - unlike me, who simply can't help myself from adding SOMETHING...lol  - makes for interesting conversation when we are cooking together!  So this is straight from the magazine.  Simple, yet great tasting, this dish was the hit of the day!  It was also AWESOME reheated for lunch the next day ( with a little hot sauce added..... lol, sorry honey!)

Ingredients: 

1 Tbsp olive oil, plus or minus
1 lb Asparagus spears - try to get the really thin ones, woody ends snapped off.
1 small white onion, diced
4 cloves garlic, minced
8 large eggs
1 cup whole milk
1 1/2 tsp kosher salt,
1/4 tsp black pepper
4 cups shredded plain frozen hash-browns ( about 1 bag)
2 cups shredded FRESH Parmesan cheese ( about 8 ounces)

Directions:

1) Preheat oven to 350 degrees.  Lightly grease a 1.5 qt souffle  or baking dish with olive oil, set aside.  Cut off top 3 inches of Asparagus spears, set aside tips.  Cut remaining bases into 1" pieces and set aside

2) Heat 1 tbsp oil in a large skillet over medium heat.  Add onion, and garlic, and cook until soft and translucent, about 7 minutes.  Add Asparagus base pieces, increase heat to med high and cook till warmed through, and bright green, about 3 - 4 minutes.  Set aside.

3) In a large bowl, whisk together eggs, milk, salt and pepper.  Stir in potatoes, cheese, and reserved onion mixture.  Transfer to prepared dish and arrange Asparagus tips over top in neat pattern.

4) Bake until firm and light golden brown, about 45 minutes.

Serve and enjoy!  This is a really nice brunch dish, or just an interesting breakfast dish for a lazy Sunday morning!

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