Hash Brown Frittata

By lorik

To remove the moisture from the potatoes, squeeze them in a clean dish towel.

Ingredients

• 12 large eggs
• 1/3 cup whole milk
• Salt and pepper
• 8 ounces asparagus, trimmed and cut into 1/4-inch pieces
• 1/4 cup minced fresh chives
• 3 tablespoons unsalted butter
• 1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry
• 4 ounces Gruyère cheese, shredded (1 cup)

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Stir in asparagus and chives and set aside.

2. Melt butter in 12-inch nonstick skillet over medium-high heat. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to brown, about 4 minutes. Using rubber spatula, spread and pack potatoes into even layer in bottom of pan. Pour egg mixture over top and sprinkle with Gruyère.

3. Reduce heat to medium-low, cover, and cook until egg mixture has set, 12 to 14 minutes. Remove from heat and let rest, covered, for 5 minutes. Transfer to cutting board, slice into wedges, and serve.