But I imagined a sort of quiche involving one of my very favorite breakfasts, hash browns. Luckily at my local store you can buy pre-grated hash browns with pretty much nothing else in them, and you can save a lot of time and effort just frying those up. So I looked for hash brown frittatas on the Internet and found this recipe which had been tried and approved of by about 600 people, as long as a bunch of changes were made.
I jumped on the bandwagon and made a bunch of changes too, and I have to say I was very very pleased with the result (George wanted it to have more cheese, but he always feels that way about everything). I now feel like the offspring of Popeye and Superman, ready to leap off tall buildings, analyze Gubaidulina's 1971 Concordanza, and read up on music printing in 16th century Venice. Tally-ho!
Sarah's Hash Brown Frittata of Champions
1 20-ounce bag of pre-grated hash browns, or a similar weight in russet potatoes, shredded in a food processor (make sure you squeeze out any liquid)
1 medium onion, chopped
garlic powder or several cloves fresh crushed/minced garlic
salt & pepper
several handfuls of spinach, washed
1/2 Cup of cheddar cheese
1 10-inch cast iron or oven-proof deep fry pan
1 other pan too
- Preheat oven to 400ºF.
- Heat oil in cast iron fry pan. On medium heat, fry the potatoes until both sides are brown and crispy. Remove from heat. Grind on pepper and salt liberally.
- Meanwhile, sauté onions in another pan until sweet and tender. Layer evenly on top of potato "crust."
- Chop spinach. Add on top of onions.
- Beat eggs. Add bunches of garlic powder (or garlic).
- Pour eggs evenly over potato-onion-spinach cake.
- Stick whole fry pan in the oven for 10 minutes.
- Meanwhile, grate cheddar. Do dishes.
- Remove pan from oven. Sprinkle cheese over the top evenly. Return to oven for 5 minutes.
- Set out drinks and plates.
- Remove frittata from oven. Divide into six wedges. Serve hot.