Crispy Hash Brown Frittata

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.