Mushroom-and-Tomato Stuffed Hash Browns
Simple shredded potatoes provide the top and bottom "crust" of this delectable breakfast bake. Filled with meaty mushrooms, bright tomatoes, and creamy mozzarella, this all-in-one meal will become a fast favourite.
Instructions
- Preheat the air fryer to 380°F. Lightly coat the inside of a 6-inch cake pan with olive oil cooking spray.
- In a small skillet, heat 2 teaspoons olive oil over medium heat. Add the mushrooms, scallion, and garlic, and cook for 4 to 5 minutes, or until they have softened and are beginning to show some color. Remove from heat.
- Meanwhile, in a large bowl, combine the potatoes, salt, pepper, and the remaining tablespoon olive oil. Toss until all potatoes are well coated.
- Pour half of the potatoes into the bottom of the cake pan. Top with the mushroom mixture, tomato, and mozzarella. Spread the remaining potatoes over the top.
- Bake in the air fryer for 12 to 15 minutes, or until the top is golden brown.
- Remove from the air fryer and allow to cool for 5 minutes before slicing and serving.
COOKING TIP: If using frozen hash browns, let them thaw for 15 to 20 minutes before cooking. If there is excess liquid on the hash browns, simply press out with paper towels before tossing them with the olive oil.
PER SERVING: Calories: 164; Total Fat: 9g; Saturated Fat: 3g; Protein: 6g; Total Carbohydrates: 16g; Fiber: 3g; Sugar: 2g; Cholesterol: 11mg