Crispy Hash Brown Frittata
Serves 815 mins prep65 mins cook
This frittata features a crispy hash brown crust loaded with flavor, protein, and veggies. It's fully customizable and great for breakfast, brunch, meal prep, or entertaining. The addition of bacon, eggs, and a variety of fresh vegetables makes it a deliciously satisfying dish.
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What you need
Instructions
1: Preheat oven to 425°F. 2: Squeeze excess liquid from grated potatoes using a kitchen towel, and season with salt and pepper. 3: Grease a 12-inch skillet or baking round with olive oil. 4: Spread potatoes evenly in the skillet, pressing down to create a compact crust, and spray the top with cooking spray. 5: Bake crust uncovered for 40-45 minutes. 6: While crust is baking, cook bacon in a skillet over medium heat until crispy, then transfer to a paper towel lined plate. 7: Drain excess bacon fat, leaving 2 tbsp in the pan. 8: Add leeks to the pan with bacon fat, sauté until softened and slightly golden, then transfer to the plate with bacon. 9: In a mixing bowl, crack in the eggs, add oat milk and salt, then whisk until well combined. 10: Stir in bacon, leeks, tomatoes, and herbs, then pour mixture over the hash brown crust. 11: Return the frittata to the oven and bake for 20-25 minutes until eggs are cooked through.View original recipe