Hashbrown and Bacon Frittata

Photo by Susan M.

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    slices bacon

  • 2

    tablespoons oil (or fat from frying bacon)

  • 2

    cups grated potatoes

  • 3/4

    cup onion, diced

  • 4

    cloves garlic, minced

  • 1

    tablespoon parsley

  • 1/4

    teaspoon pepper

  • 8

    eggs

Directions

After grating the potatoes, squeeze out the excess moisture. Cook bacon in a 10″ oven safe frying pan. Pat grease off of bacon and crumble it. Pour off all of the grease except 2 tablespoons. Add the crumbled bacon to the eggs and beat with a whisk. Place potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy. Flip the potatoes and then add the egg mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes. Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown. Cut into wedges and serve immediately.

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