Hash Brown "Omelet"

For today's meatless Monday dinner we had a Hash Brown "Omelet" with asparagus and chive brie. I started by steaming some asparagus tips until crisp-tender. Then I whipped some Brie cheese with just a tablespoons of cream until light and fluffy. Some chopped chives and salt and pepper were used to season the cheese.

A couple of russet potatoes were peeled, shredded, rinsed, drained and dried. A little peanut oil and unsalted butter were heated in a skillet before the layer of shredded potatoes went in and allowed to brown without stirring. The hash browns were flipped using a plate to help the process and browned on the other side. Once browned, the chive cheese mixture was spread on half and topped with the steamed asparagus spears. The "omelet" was folded in half and allowed to stand for a minute to allow the cheese to melt and the asparagus to warm up.

The omelet was cut in half and served with a green salad dressed with the best salad dressing.

Another yummy meatless Monday!