Food Network Magazine - (12)December 2020

weeknight

cooking

ROAST BEEF–POTATO HASH
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

3 tablespoons vegetable oil
1 pound frozen shredded hash brown potatoes
Kosher salt and freshly ground pepper
8 thin slices roast beef
8 thin slices white American cheese
½ small red onion, thinly sliced and separated into rings
2 tablespoons chopped fresh chives

1. Heat a large nonstick skillet over medium-high heat and add
   the vegetable oil. Add the frozen hash browns, ¾ teaspoon salt
   and a few grinds of pepper. Flatten the potatoes, cover and cook,
   without stirring, until starting to brown on the bottom, 3 to
   5 minutes. Stir a few times, cover and cook, stirring occasionally,
   until mostly browned, about 15 minutes. (Reduce the heat to
   medium if the potatoes are browning too quickly.) Use a wooden
   spoon or spatula to shape the potatoes into 4 rounds.


2. Top the potato rounds with 2 roast beef slices each; season
   lightly with salt and pepper. Cover with 2 cheese slices each,
   then top with the red onion. Cover and cook over medium heat
   until the cheese is just melted, about 2 minutes; sprinkle with
   the chives.

Per serving: Calories 400; Fat 21 g (Saturated 7 g); Cholesterol 63 mg;
Sodium 986 mg; Carbohydrate 25 g; Fiber 3 g; Sugars 4 g; Protein 24 g

CHICKEN CORDON BLEU QUICHE

ACTIVE: 15 min l TOTAL: 40 min l SERVES: 4

2 teaspoons dijon mustard

1 frozen 9-inch deep-dish pie shell

1 cup shredded cooked chicken

3 slices Black Forest ham, chopped

1 scallion, sliced (white and green parts separated)

3 slices Swiss cheese, chopped

1 cup half-and-half

4 large eggs

Kosher salt and freshly ground pepper

1 Persian cucumber

3 cups packed baby arugula (about 3 ounces)

1 tablespoon white wine vinegar

1. Put a rimmed baking sheet in the middle of the oven; preheat
   to 425 ̊. Spread the mustard on the bottom of the pie shell. Layer
   with the chicken, ham, scallion whites and cheese. Whisk the
   half-and-half, eggs, ½ teaspoon salt and a few grinds of pepper
   in a small bowl; pour over the filling in the pie shell. Gently stir
   the top of the mixture to make sure the filling is covered; sprinkle
   with the scallion greens.


2. Carefully set the pie pan on the hot baking sheet. Bake until
   the filling is set, about 30 minutes.


3. When the quiche is almost done, thinly slice the cucumber and
   toss with the arugula, vinegar and a pinch each of salt and pepper.
   Serve the quiche with the salad.
   Per serving: Calories 560; Fat 35 g (Saturated 14 g); Cholesterol 253 mg;
   Sodium 833 mg; Carbohydrate 33 g; Fiber 1 g; Sugars 4 g; Protein 27 g

152 FOOD NETWORK MAGAZINE ●DECEMBER 2020