Homemade Hash Brown & Asparagus Casserole

I’ve always known ham, bacon and other meat-orientated staples of an Easter brunch to take center stage, so I struggled with what dish I could create to impress even the most carnivorous members of my family this holiday.  My last-minute effort culminated in a vegetable, egg and cheese casserole that focused on lots of spring veggies, like asparagus.  Granted they are my family, but they absolutely raved over my meal.  And it gave me an excuse to FINALLY make hash browns from scratch!

HASH BROWNS

1 large Russet potato, shredded (about 4 cups)

½ onion, shredded

1 cayenne pepper, minced

2 tbsp olive oil for frying

Salt & pepper to taste

• Using a cheese cloth or a thin kitchen cloth, strain all the excess water out of the shredded potatoes and onions.  Mix well and season with salt and pepper
• In a frying pan over medium heat, cook olive oil and cayenne for 2 minutes and then add potato and onion mix, spreading the shredded vegetables evenly over the pan
• Cook for about 7 minutes, and using a spatula, flip the mix over as  if you would a pancake (it’s fine if it fall apart, you just want to turn it over so you can fully cook both sides)
• Cook for another 7 minutes until both sides are golden brown and crispy

ASPARAGUS CASSEROLE

1 bunch asparagus, chopped into 1 to 2 inch pieces

4 cups hash browns

1 zucchini chopped

½ cup onion chopped

7 eggs, beaten

2 cups almond milk

1 cup shredded cheddar cheese

1 cup shredded Parmesan cheese

1/3 cup bread crumbs

1 tbsp fresh parsley, minced

1 tbsp butter for coating

Salt & pepper to taste

• Preheat oven to 350 degrees
• Combine all ingredients, except the bread crumbs in a large mixing bowl and stir together well
• Coat  13 X 9 inch baking pan or casserole dish with the butter
• Pour mixture into pan and top with bread crumbs
• Bake at 350 degrees for 50 minutes or until eggs and cheese are beginning to bubble and brown