Sicilian Potato Bake Hash Browns Mozzarella Recipes

Steps:

• Prepare Beau Monde seasoning: In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place.
• Prepare a shallow 6 cup casserole with a little margarine or spray oil.
• Layering in order listed, place first 7 ingredients in casserole; use half the amounts for the first 4 ingredients (those marked \"divided\").
• Then layer the remaining amounts of the first 4.
• Pour milk over top.
• Cover with foil, but loosely, so steam can escape.
• Bake 425 degrees for 25 minutes.
• Remove foil.
• Bake 5 more minutes.
• Remove and let stand a minute or two before cutting.

Steps:

• Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.
• Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F.
• Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.

Steps:

• Layer 1/2 of potatoes, onions, tomatoes, cheese salt and spices in a shallow baking dish.
• Repeat, ending with tomato and cheese slices alternately placed across the top.
• Pour on milk.
• Cover loosely with foil.
• Bake at 425 for 25 minutes.
• Remove foil and bake a further 5 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Boil the potatoes whole, in their skins, in gently simmering water until tender - about 30-40 mins depending on size. Meanwhile, fry the pancetta cubes until golden.
• Drain the potatoes and set aside. Put the milk and most of the butter in the potato pan to warm. Peel the potatoes, cut into big chunks, then tip back into the pan with the milk. Mash them (as long as you've used a floury potato you will get a light and fluffy mash by using an electric hand whisk, or a masher). Mix in the pancetta, eggs, garlic and all of the other ingredients except the breadcrumbs and thyme.
• Use the remaining butter to butter the bottom and sides of a 23cm springform tin. Coat the inside of the tin with about ¾ of the breadcrumbs and fill with the potato mixture. Smooth down the surface and sprinkle with the remaining breadcrumbs, pressing them gently into the potato.
• Bake for about 1hr 10 mins until the potato cake is set, with a slight wobble in the middle. Let it rest for 5 mins then loosen from the sides with a knife before releasing the tin. Slide onto a plate and sprinkle with the thyme leaves. Serve hot or warm. Can be prepared up to the end of step 3 the night before and kept covered in the fridge.