Liam's last night party!

This is the brinner dindin my roomie and I made for our dear Liam before he moved into his new apartment :). It was served with a fresh al dente pasta as the 1st course with fresh shredded cheese and salt.

500 grms         Ground beef
1     sml can     sliced mushrooms
1     sml can     green asparagus
1/2  medium    red onion
3     medium    potatoes
3     medium    eggs
1     tbs            boursin ail & fins herbes
6     tbs            creme fraiche
3-4 cups          shredded emmental and babybel cheese
1/4  tsp            curcuma
1/4  tsp            yellow curry powder
1.4  tsp            sweet paprika
to taste             ginger, parsley, and lemon salt
to taste             black pepper
2     tbsp          vegetable oil

frying pan
mixing bowl
casserole dish lined with greased aluminum

Add to the frying pan the ground beef, mushrooms, asparagus and 1/2 the tbsp of vegetable oil. Mix in the curcuma, curry powder, paprika, salt, and black pepper. Shred the potatoes, red onion, and on the side mix in the bowl the eggs, creme fraiche, boursin, 1 cup of the cheese and 2 of the tablespoons of creme fraiche, then mix in the potatoes and red onions. When the beef is done, place it to the side and add a tablespoon of the vegetable oil to the pan and bring to a medium (5-6) heat on the stove, add the potato mixture and make a round, almost pizza-like,  crust. Leave it on each side about 6 minutes. Make what I want to call the " gratin mixture" with the rest of the creme fraiche and 1 cup cheese and place to the side. When the "hashbrown" is cooked through, flip it onto the casserole dish, add 1 cup of the cheese all around, the ground beef, top with the gratin mixture and top with the rest of the emmental. Place in the oven at 200 celsius for about 3 minutes and then 2-3 minutes on broil. Serve and enjoy with some sriracha!

Redacciones:
- Add lavender salt to the gratin mixture
- Add to the potatoes shredded zucchini, carrots, and eggplant.
- Add picadillo (see previous recipes) as the beef mixture
- Make a thicker layer of potatoes by added 1-2 more.
- Mascarpone instead of creme fraiche
- Add a layer of tapenade on the hash browns
- Instead of shredding it, chop the potatoes in this pieces, add into a microwave safe dish the potatoes and water and cook in the microwave for 5-8 minutes until cooked through. Add to the eggs mixture, perhaps adding another 1-2 eggs. When you add it into the frying pan, let it on each side about 8 minutes using a plate to aid in flipping it. Then continue with the regular instructions.