Description
This Hash Brown Frittata is like the savory breakfast version of an upside down cake. It’s a big baked omelette with a hash brown crust.
From Joanne Ozug of Fifteen Spatulas.
Ingredients
- 1 Large Russet Potato
- 3 Tablespoons Unsalted Butter
- ¾ teaspoons Salt, Divided
- ½ teaspoons Garlic Powder
- 10 Large Eggs
- ⅓ cups Heavy Cream
- 1 cup Grated Parmesan Cheese
Preparation
Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.
Using a food processor fitted with the shredding blade, shred the potatoes. Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt and the garlic powder. Cook for about 10 minutes, until crispy and golden brown.
In the meantime, whisk to combine eggs, heavy cream, Parmesan cheese, and remaining ¼ teaspoon of salt. Pour into the potato skillet. Let this cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven, and cook for about 10 minutes. The frittata is done when you jiggle the pan, and there’s no liquid-y egg in the middle.
Flip the frittata out of the pan, cut into slices, and enjoy!
Note: For a shortcut, you can purchase frozen hash browns instead of grating the potato yourself.
