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FRITTATA - Hash Brown Frittata
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| The Chew Clinton Kelly [Brunch] HASH BROWN FRITTATA | |
| 3 tablespoons | canola oil |
| 6 cups | shredded frozen hash browns,, (thawed and drained) |
| 1 medium leek, whites and green parts only (root ends trimmed, cut in half lengthwise and sliced) | |
| 1 cup | sliced cremini mushrooms |
| 1 cup | broccoli,, (cut into small florets) |
| 1 tablespoon | olive oil |
| 1 tablespoon | butter |
| 5 | eggs |
| 1/4 cup | whole milk |
| 1/3 cup | parmigiano-reggiano, (plus more for garnish) |
| salt | |
| freshly ground black pepper | |
| parsley for garnish | |
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step-by-step directions
Preheat oven to broil.
In a medium non-stick skillet, heat the canola oil. Add the hash browns to the pan and season with salt and pepper. Allow the hash browns to cook without moving, so they can begin to brown. Flip when bottom is golden and continue cooking the second side until golden. Remove from pan and set aside.
Add the olive oil and butter to the nonstick pan over medium high heat. When the butter has melted, add the leeks and cook until they begin to soften, about 2-3 minutes. Add the mushrooms and cook for a few minutes more allowing the mushrooms to brown. Stir in the broccoli florets and cook for 2 more minutes.
While the vegetables are cooking, whisk together the eggs, milk and Parmigianino in a large mixing bowl. Season with salt and pepper. Pour egg mixture over the vegetables and stir, allowing the egg mixture to slightly scramble. Once it is almost set, remove from heat and place hash brown on top. Broil on high for 2-3 minutes until crispy and golden. Remove from oven and slice into wedges and serve immediately.
Tips
- Use your leftover vegetables from dinner the night before as the filling for the frittata.
- Be sure to clean the leeks well before cooking.
- Use a dinner plate to flip the hash brown out of the pan and then slide it back in to cook on the other side.
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