Crispy Hashbrowns with Pancetta and Avocado Frittata
Richard Bigler's Crispy Hashbrowns with Pancetta and Avocado Frittata is a brunch delight!
Prep
20m
Cook
40m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
4
Batch(es)
Ingredients
| 2 cups frozen hashbrowns, thawed in fridge and dried with paper towels |
| 3/4 cup diced pancetta or 1/2 cup cooked and diced bacon |
| 1 bunch green onions, discard hairy bottoms and an inch or so of the tops and dice |
| 6 Oakdell Cage-free eggs |
| 1/4 cup fresh grated Parmesan cheese |
| 1/4 cup grated Dutch gouda |
| 1 1/2 teaspoons kosher salt |
| pepper |
| 2 Tablespoons olive oil |
| 2 ripe avocados (optional) |
| pico de gallo (optional) |
Crispy Hashbrowns with Pancetta and Avocado Frittata Directions
- Preheat oven to 300 degrees.
- Heat 2 Tbsp high-quality olive oil on medium heat in an oven-safe 12 inch non-stick skillet to shimmering, but not smoking.
- Add diced green onions and tops to pans and stir for 1 minute.
- Add thawed and drained hashbrowns and stir briefly before pressing into pan to create a cohesive layer and let cook on medium heat undisturbed for 10 minutes.
- While potatoes cook, beat 6 Oakdell eggs with 1 1/2 tsp kosher salt until frothy. Add both chesses and the pancetta or bacon mix.
- When potatoes are crispy on the bottom, pour egg mixture over and spread evenly with spatula.
- Immediately put in pre-heated oven and cook until set, about 15 minutes.
- Flip onto dinner plate and slide back into pan to finish cooking on stovetop for 1-2 minutes.
- Flip again onto serving plate and garnish with sliced avocado and pico de gallo. Serve hot.
