Hash Brown Frittata
- 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
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.