Greetings from Carmela's Cucina,
Kathy from the Apple Grove Inn in Bayfield, Wi. (www.applegroveinn.net) offered still another delicious recipe for you all to enjoy. I plan on making it at Little Flower Lodge this weekend for my family, it sounds yummy. With some marinated tomatoes it will make a great lunch before we head out on the pontoon. Hopefully your family will enjoy it as much as I know my family is going to.
Carmela Tursi Hobbins
APPLE GROVE INN
POTATO SPINACH CHEESE PIE
3 cups frozen southern has browns (thawed)
2 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped onion
1 cup chopped mushrooms
1 bunch chopped spinach, kale or your favorite greens
4 eggs lightly beaten
1-2 cups shredded cheddar cheese
1 cup half and half or cream
1 tablespoon brown mustard
1 cup diced ham
In a 9-10 inch pie plate, combine 1 teaspoon olive oil, salt, pepper and hash browns and spread up sides of pan to form a crust. Bake at 425 degrees for 20-25 minutes or until crust is lightly browned. Cool on a wire rack, (crust can be made ahead and kept refrigerated overnight). Reduce oven to 350 degrees.
Saute onion and mushrooms in remaining olive oil. Add ham and greens and saute until greens are wilted. In a bowl beat the eggs and mix in greens, Swiss cheese, cream and mustard. Pour all ingredients into crust and bake for 20-30 minutes or until knife inserted into pie comes out clean. Let rest 10 minutes, cut and serve into wedges.