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* Exported from MasterCook *
Hashbrown "Omelet" with Asparagus and Chive Brie
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup asparagus tips
1/2 cup Brie -- rind removed; softened
1 tablespoon heavy cream -- half and half
1 tablespoon fresh chives -- minced
salt and pepper -- to taste
1 tablespoon peanut oil
2 tablespoons unsalted butter -- divided
1 pound russet potatoes -- shredded, rinsed, and dried
For the filling, simmer asparagus in a skillet with water to cover until crisp-tender, 3 minutes. Drain asparagus and rinse with cold water until cool to the touch.
Whip Brie and cream in a a bowl with a hand mixer until light and fluffy. Stir in chives; season with salt and pepper.
For the potatoes, heat oil in a medium skillet over medium-high until it shimmers. Add 1 T butter and swirl in skillet to keep from burning.
Add potatoes once butter is no longer foamy. Press potatoes with a spatula into a disk.
Cook potatoes (without stirring) until golden on the edges, 7-8 minutes.
Slide hash browns onto a large plate, cover with another plate, then invert so browned side is up.
Add 1 T butter to skillet to melt. Slide hash browns back into the skillet, uncooked side down. Cook over medium-high until golden brown, 5-6 minutes.
Place asparagus on half the hash brown. Spoon half the Brie mixture over asparagus; season with salt and pepper.
Fold the unfilled hash brown over asparagus filling. Let omelet stand 1 minute to allow cheese to melt and asparagus to warm.
Cut omelet in half for two servings. Garnish each serving with a dollop of remaining whipped Brie.
Description:
"To supplement the filling, add leftover ham or cooked chicken."
Daphne
Keep your mind wide open.