Hash Brown Frittata

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1 Russet potato, large

• Refrigerated

  • 10 Eggs, large

• Baking & Spices

  • 3/4 tsp Salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/3 cup Heavy cream
  • 1 cup Parmesan cheese, grated

Found on thepioneerwoman.com

Description

Ingredients

• 1 Large Russet Potato
• 3 Tablespoons Unsalted Butter
• 3/4 teaspoons Salt, Divided
• 1/2 teaspoon Garlic Powder
• 10 Large Eggs
• 1/3 cup Heavy Cream
• 1 cup Grated Parmesan Cheese

Directions

• 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.