Hash Brown Frittata With Spinach Food

HASH BROWN FRITTATA WITH SPINACH

Steps:

• Pre-heat oven to 375°F.
• Squeeze as much water out of the defrosted spinach as possible, then set aside.
• Place the shredded potato in a tea towel or a couple of layers of paper towels and squeeze out as much moisture as possible. Place into bowl, add garlic powder, onion powder and 1/2 tsp of sea salt, then toss together.
• Heat the ghee or oil of choice in a 10.5-inch skillet over medium heat. Add the potato to the skillet, spread it out into an even layer and press down over the entire surface with a spatula. Let cook, without disturbing, until bottom is golden brown. Flip and let cook an additional 2-3 minutes.
• Meanwhile, whisk together the eggs and milk. Add the spinach and cheese and remaining 1/4 tsp of sea salt and gently whisk until combined.
• Once the flipped hash browns have cooked for 2-3 minutes, pour the egg mixture into the skillet. Let cook until the edges of the eggs have begun to set. Place into heated oven and cook until the center is just set, about 15-20 minutes.
• Let cool for about 5 minutes, then cut and serve.

SPINACH HASH BROWN FRITTATA

Steps:

• Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

SPINACH FRITTATA

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

SPINACH FRITTATA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
• Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

HASH BROWN FRITTATA

Steps:

• Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
• In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
• Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
• Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

HASH BROWNS FRITTATA

Steps:

• In a medium skillet heat oil over medium heat.
• Add hash browns and cook for a few minutes until heated through, stirring occasionally.
• Stir in green or red pepper and onions.
• Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
• In a medium bowl, whisk together eggs, milk, salt and pepper.
• Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
• Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
• Sprinkle cheese over top.
• Cover and cook for 2 to 3 minutes or until cheese is melted.
• Loosen edges and cut into wedges.

HASH BROWNS AND SPINACH CASSEROLE

Steps:

• Heat oven to 350 F degrees.
• Cook onion in butter until just tender.
• Stir in potatoes, herb seasoning, salt, and spinach.
• Cook about 4 minutes, until potatoes are thawed.
• Stir in cheese and sour cream.
• Spread in 8 inch square baking dish.
• Bake for 35 minutes or until potatoes are tender.

HASH BROWN FRITTATA

Steps:

• Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
• Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
• Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

HASH BROWNS, SAUSAGE, AND BACON FRITTATA

Steps:

• Preheat oven to 425 degrees.
• Place hash browns into lightly sprayed 9"x11" pan and press down evenly to form a crust. Drizzle with butter and bake for 25 minutes.
• Place cheeses, sausage, and bacon over the crust. If desired, cover at this point and refrigerate until the next day.
• Beat milk and eggs together. Pour over cheese and meat.
• Cook in a 350 degree oven for 30 minutes.