Ingredients
- 3 cups grated, cooked potato or frozen hash brown potatoes, thawed and squeezed dry in towels
- 1 tablespoon melted butter
- 1 tablespoon Essence, recipe follows
- 1/4 cup finely grated Parmesan
- 8 ounces hot Italian sausage, removed from casings, crumbled and cooked
- 1 cup thinly sliced onions
- 1 tablespoon minced garlic
- 4 ounces green chiles, roasted, skins and seeds removed, and chopped
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup grated smoked Gouda
- 1/2 cup grated Cheddar
- 1/2 red bell pepper, ribs and seeds removed, and cut into thin rings
Directions
Preheat the oven to 425 degrees F.
In a bowl, combine the potatoes, melted butter and Essence, and toss to combine. Add the cheese and toss to combine. Press the potato mixture into a 9-inch round glass pan, spreading to evenly 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.
In a 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. Drain off all but 1 tablespoon of the fat. To the fat, add the onions and cook, stirring, until caramelized, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Add the chiles and cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, whisk the eggs. Add the milk, cream, hot sauce, salt, and pepper, and whisk until creamy. Add the cheeses and whisk to combine.
Spread the sausage 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.
Remove from the oven and let cool for 15 minutes before serving. Cut into even slices and serve.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By raymeeee
on December 13, 2011
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Tasty? What did you think?VERY TASTY!
Saw this recipe yesterday and realized it would use up frozen hash browns and italian sausage that were in the freezer too long as well as whole milk and heavy cream that were past the 'sell by' date for a few days. Thus, had to make it!
This is really a hearty dish that can be used for breakfast, lunch or dinner. The prep was easy and assembly quick. I used Serrano peppers and didn't roast them but merely added them to the onion and garlic saute. Othewise, I made this exactly as written. As it went, the final cooking time was more like 40 to 45 minutes for the custard to set. A great dish that I would recommend to anyone. Not quite a quiche due to the potato crust and I will probably add another egg or two next time I make it, and, I will make it again and again and again.
Emeril's Essence seasoning is Great! The flavoe of the potato crust was fantastic. I first used it a couple years ago and now keep it as a staple in my pantry.
By brookeee_12879767
Clayton, 43
on May 19, 2010
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WOW...We had a "breakfast" dinner party and I must say the men attending didn't sound to excited to be having quiche...Then they took a bite and next thing I knew everyones plates were clean. It was amazing...literally not a slice left.
GIve it a shot...it s a sure thing.
By the way, I paired this with the baked french toast recipe on the Food Networks website and it was great too....
By lextown17_12191356
Huntsville, 39
on October 02, 2009
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I subtituted fr`o some of the cheese . For only three eggs it made a large amount of portions.
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