This is another recipe from the breakfast-is-hard files. It’s a bit like a quiche and a bit like a fritatta, but less eggy and more resilient to re-heating than either of those things. This makes it an ideal make-ahead, grab-and-go to have on hand for busy mornings.
It’s also another recipe from the pantry-busting files. Though it really does highlight the toppings over the eggs and potatoes, it’s perfect for using up those vegetables kickin’ around in the fridge that may no longer be pretty enough for a salad or ends of cheeses you might be hard pressed to find other uses for.
To illustrate, here are a few of the variations I’ve made thus far:
Above is a basic sausage and cheddar to-do.
And this one is ham and Havarti and peppers and spinach and jalapeno and basil.
Below is bacon leftover from a meal Rob had cooked and mozzarella and mushrooms and grapes tomatoes that were getting a little wrinkly. Oh, and a great glob of pico. This stuff is so good with a great glob of pico as a side/condiment.
I think you get that you can put just about anything in it. You can also make it really simple. Hashbrowns + onion + cheese + egg mixture is a perfectly cromulent recipe, too. the options are there because they’re delicious and to give you an excuse to clean your fridge.
The recipe makes eight goodly sized servings. To reheat, pop a slice or two onto a baking sheet and into a 425 degree oven for ten minutes or into the microwave for two minutes at medium-high.
What you need:
- 2 tbsp vegetable oil
- 1/2 bag (about 500 g) of frozen hashbrowns*
- 1/2 of a red onion, finely diced
- Salt and pepper to taste
- 2 tsp dried herb of choice (I use thyme a lot because thyme + potatoes = love 4eva)
- 1 cup of cooked meat of your choice (or NOT!)
- 1.5 cups of diced veg of your choice
- 1 jalepeno pepper, finely chopped
- 1.5 cup of grated cheese of your choice
- 6 eggs, beaten
- 1 tsp dried chili flakes (optional)
- 1/4 cup of milk
What you do:
- In a large, oven-proof skillet, heat the oil over medium-high, then add the hashbrowns, onion, herb(s), salt and pepper and stir to combine.
- Cook this until the onions and hashbrowns are nicely browned.
- Preheat the oven to 425.
- Using the back of a large spoon, lay the hashbrown/onion mixture out in a single, even layer on the bottom of the pan.
- Sprinkle this layer with the meat (if using), then the veg, then the cheese.
- Beat the milks and chilies into the eggs, then pour this mixture over the contents of the pan. I typically start in the middle and just let the egg/milk mixture puddle across the pan mix as it will.
- Pop it into the oven and cook for 10 minutes at 425, then reduce the heat to 350 and cook for another 25-30** or until the eggs have set and an inserted toothpick comes out clean.
*Yes, I feel no shame in using the prefab, frozen hashbrowns. Those things are, like, $2 a pop at most and my time is worth so much more. Yours is, too.
**The amount of filling used is likely to increase or decrease your cooking time. Start checking for doneness at the 20 minute mark.