Mini Veggie Hash Brown & Parmesan Frittatas

with Grown In Idaho Thick Cut Hash Browns

Cooking Time
33 Minutes

Servings
Serves 12-14 Mini Frittatas

Ingredients
  • 1 Bag Grown In Idaho Thick Cut Hash Browns

  • 1 C Parmesan, grated

  • ¼ C Olive Oil, as needed to cook the patties

  • 12 Eggs

  • ¾ C Heavy Cream or Half and Half

  • ½ tsp Kosher Salt

  • ¼ tsp Ground Black Pepper

  • ¼ tsp Ground Nutmeg

  • ¾ C Asparagus

  • ½ C Roasted Red Bell Pepper

  • ½ C Goat Cheese, crumbled

  • 12-14 each / 4 oz Ceramic or Glass Ramekins

DESCRIPTION

These individual frittatas are baked in Ramekins until fluffy and lightly browned, then served on crispy potato patties made from our Thick Cut Hash Browns.

Instructions

  1. Preheat oven to 375°F.

  2. Heat a large sauté pan on your stovetop. In a medium size bowl, mix Grown In Idaho® Thick Cut Hash Browns and grated parmesan cheese. Form 4-inch round patties using 4-6 tablespoons of the potato/cheese mixture.

  3. Add olive oil to heated pan and cook patties for approximately 7 minutes on one side. Flip and cook for another 7 minutes until super crispy. Set aside and keep warm.

  4. Whisk eggs, cream and seasoning together in a large bowl and set aside.

  5. Roast or cook the asparagus. Then fold in asparagus, roasted peppers and goat cheese into the egg mixture.

  6. Coat ramekins with cooking spray or olive oil. Pour about 3 oz of the egg mixture into each ramekin. Place on baking sheet and bake at 375°F for 15 minutes until frittatas are browned and fluffy.

  7. Remove from oven and let rest for one minute before removing from ramekins using a butter knife to release around the edges.

  8. Grab your crispy hash brown and parmesan patties and place on a plate. Then flip your frittata onto the crispy patty and serve immediately.