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1
Preheat oven to 375 deg.
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2
Slice the bacon into 3/4 inch pieces and place them on a baking sheet that has been lined with aluminum foil.
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3
They bake at 375 deg.
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4
for about 18 minutes.
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5
Removed cooked bacon to a paper towel to drain.
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6
Place cream cheese, Alfredo sauce and sun dried tomatoes and tobasco sauce in a food processor and blend until smooth.
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7
Scrape mixture into a bowl and set aside.
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8
Mix the ground cumin into two eggs like you were making scrambled eggs.
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9
Place the Shredded Hash Browns in large mixing bowl and incorporate the egg mixture into them with your hands.
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10
Sprinkle in the flour, blend it in with your hands and set aside.
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11
Heat a 12 inch non-stick omelet pan and add canola oil to the bottom when hotjust enough to coat the ten inch area at the bottom.
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12
Add 1/3 of the potato mixture and press into the bottom to form a large 9 to 10 inch potato cake.
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13
Fry 7 to 8 minutes on each side at med high flame to form a thin, crispy potato pan cake.
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14
Remove it to the bottom of a round casserole dish that is about 10 inches in diameter.
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15
Fry the second potato cakewhile the first side cooks begin building the casserole.
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16
Spread a layer of the Alfredo mixture on top, sprinkle with all the bacon, add 1/3 the green onions and 1/3 the smoked Gouda.
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17
Add the second potato cake to casserole, top with 1/3 Alfredo mixture, artichoke bottoms, 1/3 of the green onions and 1/3 of the smoked Gouda.
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18
Fry the last potato cake, add it to dish , top with last of the Alfredo and Gouda and sprinkle with the last of the green onions.
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19
Bake at 375 deg.
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20
for 30 minutes.
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21
Let stand for 15 to 20 minutes before serving--that way the slices stay together better.
