This is from Cook's Country and is a real find. They say it makes enough for 4 but we all agreed that it can feed six.
It's got a fresh but filling quality that is an unusual combination, but very satisfying. Somehow the asparagus remains crisp.
Note: we used a whole pound of asparagus instead of the 8 ounces called for. Hey, it comes in pound bundles and what are we gonna do with a leftover half pound? We already know — nothing but watch it wilt. And it was delicious with all that crispy asparagus in there.
Hash Brown Frittata
12 large eggs
1/3 cup whole milk
Salt and pepper
8 ounces asparagus, trimmed and cut into 1/4-inch pieces
1/4 cup minced fresh chives
3 tablespoons unsalted butter
1 pound Yukon Gold potatoes, unpeeled, shredded and patted dry
4 ounces Gruyere cheese, shredded (1 cup)
Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 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, 1/2 teaspoon salt, and 1/4 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 Gruyere.
Reduce heat to medium-low, cover, and cook until egg mixture has set, 12 to 14 minutes. Remove from heat nd let rest, covered, for 5 minutes. Transfer to cutting board, slice into wedges, and serve.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Thursday, July 06, 2017
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