Matt invited us over Friday night for dinner. This was the furthest into Queens either of us have ever traveled before. Isn’t that funny? The directions lead us on a 10 minute walk from the subway (turn left at the Bear with One Eye…if you reach the Burning Man you’ve gone too far), and we were greeted by the smell of a homemade frittata awaiting our arrival. Hash browns, peppers, sausage & bacon – yep, delicious. Followed by shortcake with fresh berries – and everything was lubricated with vodka Seabreezes. Sigh…lovely Friday evening. Thank you Matt! And here’s the fluffy frittata before we carved it up.
But then on the way home, I couldn’t stop thinking about frittatas. So the next morning as I was shopping at the farmers market in the rain, I concocted my own frittata in my head. Yes, we had a frittata for dinner and then a frittata for breakfast. So what. J But I was intrigued by the “hash brown encrusted” idea, so decided to take my own stab at it. Turned out great – and it was fun to build this frittata. I took a very different approach than Matt – I used my hash browns as a literal crust, giving the frittata a crunchy base. Quite tasty – and I didn’t mind having back-to-back frittatas at all!!
Chris’ Hash-Brown Encrusted Frittata
2 large Russet potatoes
1 large sweet onion (1/2 for shredding, ½ sliced)
1 ½ cup chopped Shitake mushrooms
4 pieces thick-cut bacon, fried
6 eggs, beaten with 1/3 cup milk
1 tsp. fresh thyme
1 cup shredded cheddar cheese
I used a food processor to shred the 2 potatoes and ½ of the onion. Heat some olive oil in a non-stick pan, and spread the potato/onion mixture out evenly. Sprinkle with salt & pepper, and allow to cook over medium heat until the potatoes brown completely on the bottom. Once browned, use a plate (or another pan, or some other flat surface) to help you flip the potato mixture over all in one move – you want it to stay together so that it forms a crust. I put a plate over the pan and inverted everything so that the potatoes plopped down onto the plate in one motion. Then I slid the potatoes back into the pan to cook the other side.
At the same time, cook the bacon and then once done chop into ½ pieces.. And in another pan, heat up some olive oil and cook the onions for 2-3 minutes (with a sprinkle of salt), and then add the sliced mushrooms. Cook for about 6 minutes, until the onions are tender. Set aside.
Once the potatoes begin to brown on the second side, it’s time to build the frittata. Spread the onions & mushrooms out evenly over the potatoes, then do the same with the bacon. Finally, pour the beaten egg mixture over top of everything and then evenly distribute ½ of the cheese. Cook on the stove for 3-5 minutes until the sides of the eggs begin to cook through. Then put the entire pan under the broiler for 5-7 minutes or until the egg in the center is cooked through. Remove from the broiler and spread on the remainder of the cheese. Slice and serve.