Grammy's Kitchen · Hash Browns · Zucchini Quiche with Bacon and Hash Brown Cr
One of 34 hash browns recipes we measured
from www.momontimeout.com
24 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| dairy | 31% | 0% |
| egg | 31% | 0% |
| liquid | 31% | 0% |
| leavener | 0% | 0% |
| salt | 1% | 1% |
| aromatics | 0% | 0% |
| fat | 7% | 7% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 cups refrigerated or frozen hash browns (thawed, patted dry) | |
| 27 g | 2 tbsp extra virgin olive oil |
| 28 g | 2 tbsp unsalted butter (melted) |
| 227 g | 1/2 lb bacon (cooked, crumbled) |
| 1 shallot (diced) | |
| 200 g | 1 medium zucchini |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp black pepper |
| 30 g | 1/4 cup all purpose flour |
| 2 g | 1/2 tsp baking powder |
| 3 g | 1/2 tsp salt |
| 250 g | 5 eggs (room temperature) |
| 245 g | 1 cup plain Greek yogurt |
| 339 g | 3 cups shredded cheese ((Sharp Cheddar, Gruyere, Monterey Jack, Dubliner, Pepper Jack - a combination of 2 or more works best)) |
Method: 13 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I agree with PP that this is a time/labor intensive recipe, but it is totally worth it! Even my pickiest eaters devour it. I use O'Brien Simply Potatoes for the crust. And sprinkle grated zucchini with salt, let sit in fridge for 15-20 mins in fridge, then use” — a cook, 5.0★
“I made last night, and although I spent sort of all day prepping it ie letting potatoes thaw, and eggs come to room temp, shred and let sit zucchini, and I bake my bacon (kept grease to use for onions/zucc later)... this tasted SO GREAT! Love it!” — a cook, 5.0★