January 6, 2012

Hash Brown Frittata

This is my go-to brunch dish (although sometimes this makes a nice main course for "breakfast for dinner").  I love it because I can make it the day before (so I don't have to wake up too early to set everything up), and it can easily be doubled for a large crowd.  I usually make this with egg whites.  It tastes just as good, and my guests feel less guilty.

  • 1 tablespoon olive oil  
  • 2-3 medium russet potatoes, peeled and sliced like hash browns (or substitute 2 cups frozen hash brown potatoes, thawed and drained) 
  • 8 eggs (or substitute egg white equivalent, it is just as good!)
  • 1/2 cup non fat milk 
  • 1/4 cup grated Parmesan cheese  
  • 2 cups shredded cheddar cheese (or substitute with 1 cup shredded mozzarella cheese and 1 cup shredded Colby cheese) 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In large pan, heat olive oil over medium heat.
  3. Add potatoes to pan, and cook until heated through (about 4-5 minutes).
  4. Remove pan from heat.  
  5. While the potatoes are cooking in the pan, combine eggs, milk, and parmesan in a large bowl and beat.
  6. Spray a 9 x 13 baking dish with cooking spray.
  7. Add the potato mixture to the baking dish, and spread evenly around.
  8. Pour the eggs over the potato mixture.
  9. Bake for 30-35 minutes or until it barely jiggles when shaken.
  10. Remove from oven and sprinkle with cheese.
  11. Bake for an additional 10-15 minutes (or until cheese melts and begins to brown). 

*If you make it in advance, wait until it cools, cut it into squares, and then refrigerate until it is ready to be reheated.

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