Hash Brown Frittata
Source of Recipe
From "One-Hour Comfort" by America's Test Kitchen
"Three layers with different but equally delicious flavors and textures—crisp-crusted hash browns, a tender asparagus-chive frittata, and a topping of melted cheese—all in one pan? Yes, please. Lining the skillet with finely chopped Yukon Gold potatoes, sautéed in butter for richness, creates this frittata's unique crunchy crust. After packing the browned potatoes down, pour the egg and vegetable mixture over the top. (You'll love the freshness that the asparagus and chives bring to this rich pie.) Next, sprinkle the top with shreds of nutty Gruyère. Rather than transferring the skillet to the ove to finish cooking, just cover it to cook the frittata entirely on the stovetop until the potatoes are crispy, the eggs are set, and the cheese is melted. To remove moisture from the potatoes and guarantee a crispy crust, squeeze them in a clean dish towel before adding them to the skillet."
List of Ingredients
◦ 12 large eggs
◦ ⅓ cup whole milk
◦ 1 ¼ teaspoons table salt, divided
◦ ¾ teaspoon pepper, divided
◦ 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, trimmed, and cut into ¼-inch pieces
◦ 4 ounces Gruyère cheese, shredded (1 cup)
Whisk eggs, milk, ¾ teaspoon salt, and ½ 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, remaining ½ teaspoon salt, and remaining ¼ 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.