Hash Brown Frittata

hash-brown-frittata

Ingredients:

270g potatoes (peeled, shredded, rinse with water to remove the starch, drained and squeezed dried)

3 tbsp unsalted butter

½ tsp garlic powder

¾ tsp salt (divided)

5 eggs

¼ cup heavy cream

¼ cup grated parmesan cheese

Garnishing:

Some cherry tomatoes and parsley

Preparation Instructions:

  1. In a bowl, add in eggs, ¼ tsp salt, heavy cream and grated parmesan cheese. Whisk to combine. Set aside.
  2. Heat up an 8-inch oven safe skillet with 3 tbsp of unsalted butter.
  3. Add in shredded potatoes, ½ tsp each of garlic powder and salt. Saute until the potatoes turn soft.
  4. Pour in the egg mixture.
  5. Transfer the skillet to the oven, bake at 180C for 20 minutes or until the egg mixture are set.
  6. Allow frittata to cool in the skillet for 10 minutes before slicing and serving.
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