Donna’s Meat and Potatoes Skillet Dinner
This might be described as a real-man’s quiche. It has a meaty filling with southwestern seasoning in a potato crust. It is very attractive and colorful with the red tomatoes, black olive, and melted cheese.
3 cups frozen shredded hash browns
1 egg white, lightly beaten
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon pepper
1 pound extra lean ground beef
1 cup salsa
1/2 cup slice black olives
3/4 cup shredded cheddar cheese
1 cup fat-free half and half
1/2 cup egg substitute or 2 eggs
Preheat oven to 375 degrees. Butter a 10 inch non-stick skillet. Place thawed potatoes in a large bowl. In a small custard cup add salt, cumin, chili powder, and pepper. Set aside. In a small glass, mix egg white and add 1/3 of the spice mixture. Stir egg white mixture into potatoes. Press potatoes into bottom of skillet and up the sides. Lightly spray with butter spray.
Bake for 20 – 25 minutes or until potatoes begin to brown. Remove from oven and put aside. While potatoes are in the oven, brown meat in a medium skillet. Sprinkle with 1/3 of the spice mixture. Spoon meat on top of potatoes. Spoon salsa on top of meat. Sprinkle with olives and cheese. In a small bowl, combine half and half, egg beater or eggs, and the remaining spice mixture. Mix well and pour into skillet. Reduce oven to 350 degrees and bake for 40 – 45 minutes or until set in the middle.
Note: Choose your favorite mild or medium salsa to make it as hot as you like it.
Nutritional Information per serving:
Fat, gm. 20
Protein, gm. 22
Carbs, gm. 13
Cholesterol, mg. 65
Fiber, gm. 0.9