Frittata easy with using hash browns. But make sure you season them well. Add cheese, bacon, or ham and you have breakfast, brunch, or serve for dinner.
8 ounces bacon diced
1/2 red onion diced
2 cups frozen hash browns thawed
1 3/4 teaspoon kosher salt divided
1 bunch Tuscan kale chopped
10 large eggs at room temperature
1/2 cup heavy cream or whole milk at room temperature
4 ounces sharp white cheddar cheese grated, about 1 1/2 cups loosely packed
4 ounces mozzarella cheese grated, about 1 cup
Preheat the broiler to high and position a rack in the top third of the oven.
Add the bacon to a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.
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