From the Chef’s Corner
Hash Brown Omelet with Asparagus and Brie Cheese
I’m into “Hash Browns” these days. Hash browns have history. In fact, they’re almost up there with mom and apple pie. This recipe is excellent for breakfast or brunch.
Hash Brown “Omelet” with Asparagus and Brie Cheese
For the filling, simmer: ½ cup asparagus tips
Whip: ½ cup Brie cheese, rind removed, softened (4 oz.)
1 TBsp heavy cream or half and half
1 TBsp minced fresh chives or green onions
Salt and pepper to taste
For the potatoes, heat: 1 TBsp peanut oil with 2 TBsp unsalted
Add: 1 lb. gold potatoes, peeled, shredded, rinsed, diced
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 bowl with a hand mixer until light and fluffy. Stir in chives and season with salt and pepper.
For the potatoes, heat oil in a 10 inch skillet over medium-high heat until it shimmers. Add 1 TBsp butter and swirl to keep from burning.
Add potatoes once butter is no longer foamy. Press potatoes with spatula into a dish.
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 1TBsp butter to skillet to melt. Slide hash browns back into the skillet, uncooked side down. Cook over medium-high heat 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.