Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Hash Brown Frittata

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Hash Brown Frittata Empty Hash Brown Frittata

    Post by Lobo Fri Jan 08, 2016 10:33 pm

    Hash Brown Frittata Img39l
    Hash Brown Frittata
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    Prep Time:   20 minutes    
    Cook Time:   20 minutes    
    Servings:   10  
    A round Italian omelette made from eggs and other ingredients such as vegetables, cheese and meat, a frittata is cooked on both sides. This recipe calls for using a specially designed pan that makes it easy to turn the frittata over. The potatoes are first cooked in the deep half of the pan; pressing down on them with a spatula ensures a crispy crust. To flip the frittata over, place the shallow pan on top and invert both pans. When cooked, slide the frittata out or invert it onto a serving plate.


    • 81

    Ingredients:


    • 12 oz. russet potato, peeled and finely grated
    • 1/2 tsp. salt
    • 1 1/2 Tbs. all-purpose flour
    • 7 eggs
    • 3 oz. ham steak, about 1/8 inch thick, cut into
        2 1/2-by-1/4-inch strips
    • 3 oz. cheddar cheese, grated
    • 4 Tbs. finely chopped fresh flat-leaf parsley
    • Freshly ground pepper, to taste
    • 2 Tbs. unsalted butter

    Hash Brown Frittata Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Mollard & Fillon Terrasses du Larzac, Coteaux du Languedoc from our Wine Club.

    Directions:

    In a small bowl, combine the potato and salt and let stand for 10 minutes. Squeeze out the excess water from the potato. Transfer the potato to another small bowl, sprinkle with the flour and toss to distribute evenly. Set aside.

    In a bowl, whisk the eggs until frothy. Stir in the ham, cheese, 3 Tbs. of the parsley and pepper. Set aside.

    In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Scatter the potato over the bottom of the pan, pressing down with a spatula to flatten, and cook until golden, 5 to 6 minutes. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Gently shake the deep pan to loosen the potato. Place the shallow pan upside down on top of the deep pan, flip the potato into the shallow pan and cook for 3 minutes. Pour the egg mixture over the potato, cover with the deep pan and cook until the eggs are set on the sides, 3 to 4 minutes. Uncover and loosen the sides with the spatula.

    Reduce the heat to low, quickly flip the frittata into the deep pan and cook until the eggs are set, 5 to 6 minutes. Flip the frittata into the shallow pan and cook until the potato layer is crisp, about 1 minute.

    Slide the frittata onto a plate. Alternatively, place a large plate upside down on top of the shallow pan and flip the frittata onto the plate. Garnish with the remaining 1 Tbs. parsley. Serves 8 to 10.

    Williams-Sonoma Kitchen
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