This hash brown frittata is like the savory breakfast version of an upside-down cake. It’s a large baked omelet with a hash brown crust.
By Joanne Ozug of Fifteen Spatulas.
- 1 Large russet potato
- 3 tablespoons Butter without salt
- ¾ teaspoons Fine salt
- ½ teaspoon garlic powder
- ten large eggs
- ⅓ cups Heavy cream
- 1 cup Grated parmesan
Preheat the oven to 375ºF. Heat an ovenproof nonstick skillet over medium-high heat and add the butter to the skillet.
Using a food processor fitted with the grating blade, grate the potatoes. Immediately place the potatoes in the hot skillet and season with ½ teaspoon of salt and the garlic powder. Bake for about 10 minutes, until crispy and golden.
Meanwhile, whisk to combine eggs, heavy cream, Parmesan and remaining ¼ teaspoon salt. Pour into the potato pan. Cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven and cook for about 10 minutes. The frittata is done when you shake the pan and there is no runny egg in the middle.
Flip the frittata from the pan, cut it into slices and enjoy!
Note: For a shortcut, you can buy frozen hash browns instead of grating the potato yourself.