Hash Brown Frittata
By America's Test KitchenPublished on April 19, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
12 large eggs ⅓ cup whole milk Salt and pepper 8 ounces asparagus, trimmed and cut into ¼-inch pieces¼ cup minced fresh chives 3 tablespoons unsalted butter 1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry4 ounces Gruyère cheese, shredded (1 cup)
Before You Begin
To remove the moisture from the potatoes, squeeze them in a clean dish towel.
Instructions
- Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Stir in asparagus and chives and set aside.
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to brown, about 4 minutes. Using rubber spatula, spread and pack potatoes into even layer in bottom of pan. Pour egg mixture over top and sprinkle with Gruyère.
- Reduce heat to medium-low, cover, and cook until egg mixture has set, 12 to 14 minutes. Remove from heat and let rest, covered, for 5 minutes. Transfer to cutting board, slice into wedges, and serve.
Time
30 minutesYield
Serves 4Ingredients
12 large eggs
⅓ cup whole milk
Salt and pepper
8 ounces asparagus, trimmed and cut into ¼-inch pieces
¼ cup minced fresh chives
3 tablespoons unsalted butter
1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry
4 ounces Gruyère cheese, shredded (1 cup)
Ingredients
12 large eggs
⅓ cup whole milk
Salt and pepper
8 ounces asparagus, trimmed and cut into ¼-inch pieces
¼ cup minced fresh chives
3 tablespoons unsalted butter
1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry
4 ounces Gruyère cheese, shredded (1 cup)
Ingredients
12 large eggs
⅓ cup whole milk
Salt and pepper
8 ounces asparagus, trimmed and cut into ¼-inch pieces
¼ cup minced fresh chives
3 tablespoons unsalted butter
1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry
4 ounces Gruyère cheese, shredded (1 cup)
Why This Recipe Works
Lining the pan with shredded potatoes creates a unique crunchy crust and a potato side dish all in one.
Before You Begin
To remove the moisture from the potatoes, squeeze them in a clean dish towel.
Instructions
- Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Stir in asparagus and chives and set aside.
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to brown, about 4 minutes. Using rubber spatula, spread and pack potatoes into even layer in bottom of pan. Pour egg mixture over top and sprinkle with Gruyère.
- Reduce heat to medium-low, cover, and cook until egg mixture has set, 12 to 14 minutes. Remove from heat and let rest, covered, for 5 minutes. Transfer to cutting board, slice into wedges, and serve.
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