ezRecipe-Zee: Cooking Recipe: How to make Hash Brown Frittata

Hash Brown Frittata

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Date Added:	February 29, 2008
Calories:	172
Serves:	8
Prep. Time:	0:00
Category:	Breakfast / Brunch, Eggs

Ingredients:

12    ounces        russet potato
                    finely grated
1/2   teaspoon      salt
1 1/2 tablespoons   all-purpose flour
7                   eggs
3     ounces        ham steak abt 1/8" thick, cut 2 1/2" by
                    1/4" strips
3     ounces        cheddar cheese
4     tablespoons   finely-chopped fresh flat-leaf parsley
                    Freshly-ground black pepper
2     tablespoons   unsalted butter

Directions: one line for each direction. When saved the lines will be numbered.

In a small bowl, combine the potato and salt and let stand for 10 minutes. Squeeze out the excess water from the potato. Transfer the potato to another small bowl, sprinkle with the flour and toss to distribute evenly. Set aside.
In a bowl, whisk the eggs until frothy. Stir in the ham, cheese, 3 tablespoons of the parsley and pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 tablespoons of the butter. Scatter the potato over the bottom of the pan, pressing down with a spatula to flatten, and cook until golden, 5 to 6 minutes. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1 tablespoons butter. Gently shake the deep pan to loosen the potato. Place the shallow pan upside down on top of the deep pan, flip the potato into the shallow pan and cook for 3 minutes. Pour the egg mixture over the potato, cover with the deep pan and cook until the eggs are set on the sides, 3 to 4 minutes. Uncover and loosen the sides with the spatula.
Reduce the heat to low, quickly flip the frittata into the deep pan and cook until the eggs are set, 5 to 6 minutes. Flip the frittata into the shallow pan and cook until the potato layer is crisp, about 1 minute.
Slide the frittata onto a plate. Alternatively, place a large plate upside down on top of the shallow pan and flip the frittata onto the plate. Garnish with the remaining 1 tablespoons parsley.
This recipe yields 8 servings.
Comments: A round Italian omelette made from eggs and other ingredients such as vegetables, cheese and meat, a frittata is cooked on both sides. This recipe calls for using a specially designed pan that makes it easy to turn the frittata over. The potatoes are first cooked in the deep half of the pan; pressing down on them with a spatula ensures a crispy crust. To flip the frittata over, place the shallow pan on top and invert both pans. When cooked, slide the frittata out or invert it onto a serving plate.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 172

Calories from Fat 56.8%

Total Fat

11g

Cholesterol

204mg

Sodium

263mg

Carbohydrate

Dietary Fiber

Protein

Points 5

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com