Ingredients:

• 2 cups – hash brown, thawed
• 1 – medium-sized onion, diced
• 1 – medium-sized red, green capsicum, diced into semi-circles
• 1 bunch – spring onions, diced
• 1/2 cup – carrots, diced
• 1/2 cup – Green peas
• 1/2 cup – coriander
• 1/2 cup – grated cheese
• 1 tbsp – Jeera
• 1 tbsp – pepper powder
• 1 tbsp – Garam Masala powder
• 1/2 tbsp – Red Chilli powder
• 2 tbsp – soya sauce
• 1 cup – Milk
• 2 rolls – noodles
• 1/2 cup – cornbread stuffing mix
• 2 tbsp – any salad dressing
• 1 tbsp – Butter
• 2 to 4 tbsp – oil

Method:

1. For crust:
2. Preheat the oven to 450 F.
3. Gently press the drained hash browns between paper towels to dry them as best as possible.
4. Toss the hash browns with and 1 tbsp pepper powder, 1-2 tbsp oil and salt.
5. Grease the bottom and sides of a 13 inch x 9 inch pan.
6. Press the hash browns into the bottom and half the sides so that it serves as a crust.
7. Bake for 20 min.
8. For filling:
9. In a non stick pan, melt 1 tbsp butter
10. Add jeera, diced onions, capsicums, spring onions and fry for 5 to 7 mins.
11. Add 1 tsp garam masala, 1/2 tbsp red chilli powder, salt as required.
12. Fry for 2 to 3 minutes.
13. Add carrots and peas and simmer.
14. When the vegetables are cooked, add 2 tbsp soya sauce and remove from heat.
15. Boil water in a pan.
16. Add raw noodles and cook for 10 mins.
17. Drain the noodles and keep aside.
18. In another pan, boil 1/2 cup of water. When the water is boiling add 2 tbsp salad dressing.
19. Add cornbread stuffing mix, stir and remove from flame, keep aside.
20. In a mixing bowl, add noodles, cooked vegetables, milk and mix thoroughly.
21. By now the hash brown crust should be ready.
22. Take the baking pan out from the oven and pour the mixture into it.
23. Spread the corn bread pieces evenly as a layer and spread grated cheese as another layer.
24. Garnish with cut coriander pieces.
25. Lower the temperature to 350 F.
26. Place baking tray back into the oven and bake for 30 mins.
27. Once cooked, remove baking tray and let it cool for 10 mins.
28. Cut it into pieces and serve.

Recipe courtesy of Nithya Srinivasan