Hashbrown and Bacon Frittata
- 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
Preparation time 5mins
Adapted from premeditatedleftovers.com
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.