Prep 1 hr 15 mins
Cook 30 mins
Ready, Set, Cook! Special Edition Contest Entry: This is comfort food!!! It hits all the right buttons for those nights when Spring has been snatched right out of your grasp and March is at hand. Pick a non-stick pan that has a bottom diameter close to the size of your casserole dish--that way it fits into each layer easily.
- 1⁄2 lb of thick sliced bacon (I used apple wood smoked)
- 8 ounces cream cheese
- 1⁄2 cup sun-dried tomato, packed in oil- drained and minced
- 17 ounces of your favorite alfredo sauce
- 1 tablespoon Tabasco sauce
- 1⁄2 cup thinly sliced green onion (I just used the green parts)
- 2 1⁄2 cups grated smoked gouda cheese
- 13 3⁄4 ounces artichoke bottoms, packed in water- drained and sliced in thin crescents
- 2 (20 ounce) packages Simply Potatoes® Shredded Hash Browns
- 2 eggs
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup all-purpose flour
- 1⁄2 cup canola oil
- Preheat oven to 375 deg.
- Slice the bacon into ¾ inch pieces and place them on a baking sheet that has been lined with aluminum foil. They bake at 375 deg. for about 18 minutes.
- Removed cooked bacon to a paper towel to drain.
- Place cream cheese, Alfredo sauce and sun dried tomatoes and tobasco sauce in a food processor and blend until smooth. Scrape mixture into a bowl and set aside.
- Mix the ground cumin into two eggs –like you were making scrambled eggs.
- Place the Shredded Hash Browns in large mixing bowl and incorporate the egg mixture into them with your hands.
- Sprinkle in the flour, blend it in with your hands and set aside.
- Heat a 12 inch non-stick omelet pan and add canola oil to the bottom when hot—just enough to coat the ten inch area at the bottom.
- Add 1/3 of the potato mixture and press into the bottom to form a large 9 to 10 inch potato cake.
- Fry 7 to 8 minutes on each side at med –high flame to form a thin, crispy potato pan cake. Remove it to the bottom of a round casserole dish that is about 10 inches in diameter.
- Fry the second potato cake—while the first side cooks begin building the casserole.
- Spread a layer of the Alfredo mixture on top, sprinkle with all the bacon, add 1/3 the green onions and 1/3 the smoked Gouda.
- Add the second potato cake to casserole, top with 1/3 Alfredo mixture, artichoke bottoms, 1/3 of the green onions and 1/3 of the smoked Gouda.
- Fry the last potato cake, add it to dish , top with last of the Alfredo and Gouda and sprinkle with the last of the green onions.
- Bake at 375 deg. for 30 minutes.
- Let stand for 15 to 20 minutes before serving--that way the slices stay together better.