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.
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
- 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.
- 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.
- 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.
- 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.