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Hash-Brown Tart

Delectable and crisp hash browns are paired with a mix of roasted root vegetables. Beautifully colored and oozing with melted cheese this tart makes a unique presentation.

At a glance
Main Ingredient
Cuisine Type
American
Menu Part
Side Dish
Serves
6
Yield: 6

Ingredients

4-5 medium beets
4 medium parsnips, peeled
4 medium carrots, peeled
1 medium onion, cut in wedges
3 tbsp. olive oil
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
3 ears of corn, roasted, kernels only
4 large potatoes, peeled and grated
3 eggs, lightly beaten
3 tbsp. flour
Vegetable oil, as needed for frying
16 oz. fontina cheese
12 oz. arugula, washed and trimmed

 

Methods/Steps

1. In large hotel pans, toss beets, parsnips, carrots and onion in oil to coat. Arrange vegetables in a single layer, cover with foil and roast in a 400° F. oven for 1 hr. Cool slightly; peel beets and cut all vegetables into 1⁄3-in. dice. Reserve.

2. Roast bell peppers and peel; cut into 1⁄3-in. dice. In a large bowl, toss together roasted vegetables and corn kernels; season to taste.

3. In a large bowl, combine potatoes, eggs and flour; mix thoroughly and season. In a heavy skillet over medium-high heat, fry 1⁄2-cup portions in oil until golden brown, 4-5 min. per side. Drain and place on a sheet pan.

4. Top each with 3⁄4 cup mixed roasted vegetables and fontina. Broil until cheese is melted, 2-3 min. Remove from broiler, top with 2 oz. arugula and invert onto a serving plate.
 

Related Terms:

American, Side Dish

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