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Hash Browns Ham Frittata

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"There's something wonderful about golden, crispy hash browns, and we just couldn't resist making a crust out of them for this frittata. Crispy hashed browns with a cheesy egg and juicy ham filling is a breakfast pretty enough for Mother's Day but easy enough for any weekend."

List of Ingredients

â—¦  Vegetable or canola oil
â—¦  4 cups hash browns, divided
â—¦  Salt
â—¦  Ground black pepper
â—¦  10 large eggs
â—¦  ¼ cup milk
â—¦  ½ teaspoon salt
â—¦  ¼ teaspoon pepper
â—¦  1 cup shredded cheddar cheese
â—¦  1 cup chopped mini sweet peppers
â—¦  ½ cup chopped green bell pepper
â—¦  1 ½ cups chopped smoked or brown sugar ham
â—¦  1 ½ cups baby spinach


Recipe

Preheat oven to 375 degrees F.

For the crust, heat a nonstick skillet over medium heat. Add about ¼ cup oil. Once hot, add half of the hash browns. Sprinkle with salt and pepper and allow to cook 7 to 8 minutes. Flip the hash browns once golden and cook an additional 2 to 4 minutes, or until golden. Remove hash browns from pan and set aside. Repeat with remaining hash browns.

In a separate, oven-safe skillet or cast-iron skillet, drizzle a small amount of oil in the bottom and rub it around with a napkin. Lay half of the cooked hash browns in the bottom to cover the entire surface. Press the remaining hash browns along the sides of the skillet to create a crust. Set aside.

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese and set aside.

Heat the empty nonstick skillet to medium-high and add the chopped peppers. Cook for 2 minutes or until tender, stirring occasionally. Add the ham and spinach and cook another 2 minutes, or until the spinach has cooked down completely; set aside.

Return the skillet with the hash browns crust to the hot burner. Let the potatoes begin to heat up again, about 1 minute. In the meantime, quickly combine the pepper and ham mixture with the egg and cheese mixture and then pour it over the crust in the skillet. Allow to cook for about 30 seconds, or until the sides just begin to set.

Move the pan to the preheated oven and bake 10 to 12 minutes, or until the middle is set and does not jiggle when moved. Allow to cool 5 minutes before serving.

Serves 4 to 6