Harridge Post & Prospector

Roxie’s Recipes (for the Lazy Cook)

This year, Christmas at Harridge House is certainly not like any other. And while there still aren’t as many of us at Harridge House as in years past, it is nice to have plenty of guests to justify preparing a nice brunch. Along with plenty of ham, roast beef, rolls and other treats, I decided to add these potato quiche cups that I recently found a recipe for. They’re quick and easy, and trust me, they disappear pretty quickly–although they’re not the only things disappearing around here lately….

  • 4 large eggs
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 1/4 cup Asiago cheese, shredded
  • 1/3 cup Colby-Monterey Jack cheese, shredded
  • 1/3 cup spinach
  • 3 strips bacon
  • 1/4 cup chives
  • dash of onion powder
  • salt & pepper to taste
  1. Preheat your over to 400˚. Grease a muffin pan. Dice and cook the bacon, drain and set aside.
  2. In a large bowl, whisk one egg, then add the hash browns, Asiago cheese, onion powder and a bit of salt & pepper.
  3. Spoon the mixture into the muffin cups and use your fingers or the back of the spoon to press the potato mix against the bottom and sides of the pan, forming cups. Bake around 15 minutes until lightly browned.
  4. While the potato cups are baking, whisk the remaining eggs, then add the Colby-Monterey Jack cheese, spinach, chives and bacon. Reserve a small amount of the bacon for topping.
  5. When the potato cups have been browned, spoon the egg mixture into the cups and top with the reserved bacon. Bake for 6-8 minutes, remove from pan and serve immediately.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.