Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box
• Perfectly imperfect

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Serves 6

3 cups loosely packed frozen or fresh hash brown potatoes (thawed if frozen)

1/3 cup butter, melted

1/2 cup chopped bell peppers

1/2 cup chopped onions

1/2 cup sliced mushrooms

1 cup shredded Colby cheese

1 cup shredded Swiss cheese

1/2 cup heavy cream

3 eggs

1/4 tsp. seasoned salt (or a combination of 1/8 tsp. cayenne pepper, 1/8 tsp. sea salt and 1/8 tsp. black pepper)

1. Preheat oven to 425 degrees.

2. Squeeze hash browns between paper towels to remove moisture. Press onto bottom and up sides of 9-inch pie plate to form crust.

3. Drizzle melted butter over crust. Bake for 20-25 minutes and remove from oven.

4. Reduce oven temperature to 350 degrees.

5. In a large bowl, toss together vegetables and cheeses. Place mixture in crust.

6. Beat together cream, eggs and spices and pour over vegetables mixture in pie plate.

7. Bake, uncovered, for 25-30 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving. Serve with salsa.

Source: Cherie Love-Carter, Roanoke Natural Foods Co-op