Name: Hash Brown Frittata
Total time: 30 min
Yield: Serves 4
Ingredients: 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 squeezed dry; 4 ounces Gruyère cheese, shredded (1 cup)

Time

30 minutes

Yield

Serves 4

Ingredients

Ingredient check list

12 large eggs

⅓ cup whole milk

Salt and pepper

8 ounces asparagus, trimmed and cut into ¼-inch pieces

¼ cup minced fresh chives

3 tablespoons unsalted butter

1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry

4 ounces Gruyère cheese, shredded (1 cup)

Why This Recipe Works

Lining the pan with shredded potatoes creates a unique crunchy crust and a potato side dish all in one.

Before You Begin

To remove the moisture from the potatoes, squeeze them in a clean dish towel.

Instructions

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 Gruyère.

Reduce heat to medium-low, cover, and cook until egg mixture has set, 12 to 14 minutes. Remove from heat and let rest, covered, for 5 minutes. Transfer to cutting board, slice into wedges, and serve.