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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 2 |
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Ready, Set, Cook! Special Edition Contest Entry: This is a Alfredo sauce with lots of veggies and spices. Poured into a Hash brown crust. the best part is most of the cooking is done in the microwave. This recipe is fast and easy to put together on a busy night and fairly healthy. I found a recipe in a old Southern living for pasta crust and I have been playing with and changing up this recipe for years. Sometimes I use red sauce and sometimes I add meats and other veggies. A friend said it was like getting a big hug from your Italian Grandmother. The only tip I can think of is to make sure your artichokes and spinach are as dry as possible. Ingredients:
2 eggs |
1 teaspoon extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (20 ounce) package simply potatoes® shredded hash browns |
1/4 cup asiago cheese, shredded |
1 tablespoon extra virgin olive oil |
1 cup baby portabella mushrooms, sliced |
1/2 cup green onion, diced |
2 minced garlic cloves |
1/2 cup white wine |
8 1/2 ounces artichokes, drained well and chopped |
1/2 cup frozen spinach, thawed and squeezed dry |
15 ounces alfredo sauce |
2 eggs, beaten |
1/8 teaspoon cayenne pepper |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup asiago cheese, divided in half |
1 teaspoon smoked paprika |
1/2 cup fresh tomato, seeded and diced |
Directions:
1. Beat 2 eggs,1/2 teaspoons salt,1/4 teaspoons black pepper, and 1 teaspoon extra virgin olive oil together in a bowl. Stir in the Simply Potatoe hash browns and 1/2 cup asiago cheese.Spred the potato mixtue in the bottom and up the sides of a sprayed 9 inch, deep dish pie plate. Microwave for 5 minutes and set aside.
2. In a 10 inch skillet heat 1 tablespoon extra virgin olive oil over medium high heat. Saute the mushrooms, green onions, and garlic for 10 minutes. Add in the wine and cook 3 more minutes. Remove from the heat and stir in the artichokes, spinach, alfredo sauce, 2 beaten eggs, cayenne, Italian seasoning, 1/2 teaspoons salt, 1/4 teaspoons black pepper, and 1/4 cup of the asiago cheese.
3. Pour the mixture into the potato crust and cover with plastic wrap. Microwave on high for 6 minutes. Uncover and sprinkle the paprika and rest of the asiago over the top. Microwave on high for 5 more minutes, uncovered.
4. Let set for 15 minutes. Spread the diced tomatoes over the top and serve.
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