Hash Brown Frittata
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.
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.
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