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Showing 1-2 of 2
on November 13, 2010
i just used this as a rough outline since i only had 4 eggs and i lack a springform pan. i did however have wonderful homemade goat cheese which i used about 1 1/4 cups of, as well as about a cup of full fat sour cream. i did the hashbrowns with much less then stated and let them thaw in the oven as it preheated. i mashed them into place with about 4 Tbs margarine and forgot to season them at all. let it solidify for about 10 min in the oven, then added the onions and turned the heat up to 400 for 10 min to help them cook and solidify the crust more. i added some garlic, dill and salt and pepper to the liquid mix and poured the whole mess over the onions and crust. baked at 350 for 45 min which set it up just fine. this was light and wonderful. will make again, especially the hashbrown crust!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 19, 2013
This is delicious! I made the recipe exactly as stated. My only suggestion would be to make sure the potatoes have ALL the moisture removed, I only removed the 'excess' and the crust was not as crispy as it could have been. You really could run wild with variations for this recipe, and am so happy to add this to my Gluten Free database!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (269 g)
Servings Per Recipe: 6