Highlight From The Chew: Hash Brown Frittata

If you’re in a crunch and can’t decide what to make for brunch, why not combine two dishes together? This recipe melds crispy potatoes with fluffy eggs for a scrumptious all-in-one breakfast. Plus, it’s a great way to use up last night’s leftover veggies—I used leeks, mushrooms and broccoli for mine, but any vegetables work. My other secret to success: Using frozen hash browns instead of peeling and grating those ‘taters yourself. Not only do they save you time, but they always cook just right!

Clinton Kelly Hash Brown Frittata

Hash Brown Frittata

Ingredients

  • 3 tbsp canola oil
  • 6 c shredded frozen hash browns (thawed and drained)
  • 1 medium leek, whites and green parts only (root ends trimmed, cut in half lengthwise and sliced)
  • 1 c sliced cremini mushrooms
  • 1 c broccoli (cut into small florets)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 eggs
  • 1/4 c whole milk
  • 1/3 c parmigiano-reggiano (plus more for garnish)
  • salt and freshly ground black pepper
  • parsley for garnish

Directions

  • Preheat oven to broil.
  • In a medium non-stick skillet, heat the canola oil. Add the hash browns to the pan and season with salt and pepper. Allow the hash browns to cook without moving, so they can begin to brown. Flip when bottom is golden and continue cooking the second side until golden. Remove from pan and set aside.
  • Add the olive oil and butter to the nonstick pan over medium high heat. When the butter has melted, add the leeks and cook until they begin to soften, about 2-3 minutes. Add the mushrooms and cook for a few minutes more allowing the mushrooms to brown. Stir in the broccoli florets and cook for 2 more minutes.
  • While the vegetables are cooking, whisk together the eggs, milk and Parmigianino in a large mixing bowl. Season with salt and pepper. Pour egg mixture over the vegetables and stir, allowing the egg mixture to slightly scramble. Once it is almost set, remove from heat and place hash brown on top. Broil on high for 2-3 minutes until crispy and golden. Remove from oven and slice into wedges and serve immediately.

Watch me make it here and find all of my recipes from The Chew on my Pinterest page!

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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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