Hash Brown and Leek Frittata - Recipe
- 10-12” Cast Iron skillet, or heavy bottom oven proof skillet
- 2 bowls
- Fork or whisk
- Sharp knife
- Olive oil
- 2 large leeks green parts and stem cut off, cut in half lengthwise, soaked and rinsed, then chopped into thin slices
- 1 package frozen uncooked hash brown potatoes
- 4 large eggs plus 4 egg whites (freeze extra egg yolks for another use)
- 1 cup half and half or milk (if you want to go dairy free, substitute 2 TB water)
- 2 TB each chopped fresh parsley, tarragon or basil
- ½ cup grated pecorino or parmesan cheese plus more for finishing (if dairy free, use dairy free “cheese”)
- salt and pepper to taste
Pre heat your oven to 400 degrees.
Heat your cast iron or heavy skillet on the stovetop to medium for about 5 minutes, add 2 TB olive oil, and then your leeks, and a sprinkle of salt and pepper. Saute for 10-15 minutes until translucent and light golden brown. Remove the leeks to a separate bowl and set aside. Turn the heat up under your skillet to medium high, add another 1-2 TB olive oil, wait 10-15 seconds, then add entire contents of hash browns and spread evenly over the bottom of the pan.
Turn heat down to medium and let the potatoes brown and crisp, without disturbing, for about 5 minutes.
In the meantime, combine the eggs and egg whites, with half and half, and herbs, and mix vigorously with a fork or whisk until combined.
Turn the hash browns with a spatula and press back into the bottom of the hot pan forming a crust. Spread leeks evenly over the potatoes, then pour egg mixture on top. Top with grated cheese and place in the preheated oven for 10-15 minutes until a knife in the center comes out clean. For more browning you can broil the top for about a minute before removing from the oven.
Let the frittata set in the pan for about 5 minutes. Serve wedges topped with a sprinkling of grated cheese and some chopped herbs.