And the recipe we've all been waiting for - Kelly Robinson's
I originally found this recipe at Emerils.com in 2006.
I've made many of my own additions to the recipe (including bacon
and assorted cheeses)
3 cups grated, cooked potato or frozen has brown potatoes, thawed
and squeezed dry in towels (I use frozen and defrost)
1 tablesppon melted butter
1 tablespoon Essence (this is a spice I've purchased at Costco it
is a specialty of Emeril and really makes the crust have good
1/4 cup finely grated parmesan
8 oz hot Italian sausage, removed from casings, crumbled and
4 strips of bacon crumbled and cooked
1 cup thinly sliced onions
1 tablespoon minced garlic
4 ounces green chiles, roasted, skins and seeds removed and
4 ounces jalepenos, roasted and thinly chopped
3 large eggs
1 cup milk
1/2 cup heavy cream
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup grated smoked Gouda
1/2 cup grated Chedder
1/2 cup grated fontina cheese (you can use any cheese you like
1/2 red bell pepper, ribs and seeds removed, and cut into thin
Preheat oven to 425 degrees F
In a bowl, combine the potatoes, melted butter and Essence and
toss to combine. Add the Parmesan cheese and toss to
combine. Press the potato mixture into a 9-inch round greased
glass pan, spreading evenly to cover the bottom and sides. Bake
until the potatoes are golden brown, about 25 minutes.
Remove from the oven and let cool on a wire rack.
Reduce the oven to 350 degrees F.
Cook bacon as indicated on package. In a separate large
skillet, cook the sausage over medium-high heat, stirring with a
spoon to break up the meat, until browned, about 4 minutes. Remove
with a slotted spoon and drain on paper towels. Crumble bacon and
add to sausage mixture. Drain off all but 1 tablespoon of the
sausage fat. To the fat, add the onions and cook, stirring until
caramelized, 10-12 minutes. Add the garlic and cook for 30 seconds.
Add the chilies and jalapeños and cook, stirring for 1 minute.
Remove from heat and let cool.
In a bowl, whisk the eggs. Add the milk, cream, hot sauce, salt,
and pepper , and wisk until creamy. Add the cheeses and whisk
Spread the sausage and crumbled bacon mixture evenly across the
potato crust. Pour the egg-cheese mixture over the filling.
Arrange the bell pepper rings across the top. Bake
until the custard is set, puffed and golden brown, 25 to 30
minutes. ( I recommend putting the glass pan on a cookie sheet for
cooking just in case the mixture expands over the sides of
Remove from the oven and let cool for 15 minutes before serving.
Cut into even slices and serve.
Yield: 6 servings. ENJOY!
I make 5-6 of these when the team comes over.
Have you seen the Feb/Mar issue of MOM Magazine in the
Mid-Valley? You can find these stories, and a lot more!
Cover MOM Kelly Robinson- How does she do
Robinson's Manly Quiche Recipe
Breathe easy - The truth about respiratory
illness - Healthy MOM
Diets: Fad diets vs. food
Crowd pleasing recipes
What was your favorite article this issue?
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