thepioneerwoman
Hash Brown Frittata
If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Joanne Ozug📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
- ●food processor
- ●whisk
- ●stove
📝 Preparation Steps
1
Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.
2
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.
3
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.
Large Eggs10
4
Flip the frittata out of the pan, cut into slices, and enjoy!
5
Note: For a shortcut, you can purchase frozen hash browns instead of grating the potato yourself.
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