Canadian bacon & shrimp bake topped with crisp hash browns

Sunday brunch is now served

 I was super stoked to cook this for brunch today. I sent pictures of the finish product to my kids and they came after church toting Orange juice. I hope you enjoy it. 

 

The recipe makes servings for 4, in this dish I used:





 3 slices of Land O'Frost Canadian bacon, chopped

1/2 cup of low-fat sour cream

1/2 cup Oikos plain Greek yogurt

***you can use 1 cup of either one  

1 TBSP Dijon mustard

1/2 tsp. of Kosher salt, 1/2 tsp. pepper 

15 medium shrimp shelled and deveined + 4 large shrimps cleaned with tail on  

***I seasoned my shrimp last night in garlic powder, dried basil, EVOO and Creole seasoning

3 mini sweet pepper, sliced, sautéed in ghee just long enough to color them, set aside

1 14oz pkg. frozen chopped spinach, thawed

2 tsp. lemon zest

2 cups frozen shredded hash browns

2 TBSP fresh parsley

2 TBSP EVOO

                                                                          ...this is how you do it

1) Preheat oven 425F

2) quickly sauté the 15 medium shrimp in ghee (or butter) just to get a nice brown color, set aside

***do not fully cook them 





 

3) In a large bowl whisk together sour cream, yogurt, cornstarch, mustard, lemon zest, Kosher salt, and pepper

4) Add the Canadian bacon and cooked shrimp, then toss to coat

5) Squeeze out the moisture from the thawed spinach and mix it into the shrimp bacon mixture

 

6) Divide the shrimp, bacon, spinach mixture into 4 oven safe 1-cup baking dishes and place them on a baking/cookie sheet

 

7) Put the 2 cups of hash browns in a bowl and add the parsley and EVOO and toss to coat, then top each dish with the hash brown mixture, bake for 20 - 25 until bubbling and brown

***if needed cook under the broiler until golden brown

 

8) When the done remove from oven set aside. In a small skillet cook the remaining 4 large shrimp in 1 tsp. of EVOO until done and garnish each dish with a shrimp... ENJOY