Crispy Hash Brown Frittata

Ingredients

For the Crust:

• 3 large russet potatoes, peeled and grated

• Olive oil (for greasing)

• Cooking spray

• Salt and pepper, to taste

For the Filling:

• 12 large eggs

• 1 cup non-dairy milk (such as oat or cashew milk)

• 1 pound bacon, cut into 1-inch pieces

• 1 cup cherry tomatoes, halved

• 2 leeks (white and tender light green parts only), thinly sliced

• 1/4 cup green onions, thinly sliced

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons fresh thyme, finely chopped

• 1 teaspoon salt

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Instructions:

1. Preheat the oven to 425°F (218°C).

2. Using a clean kitchen towel, squeeze out as much moisture as possible from the grated potatoes.

3. Season the potatoes with salt and pepper.

4. Grease a 12-inch oven-safe skillet or round baking dish with olive oil, coating the bottom and sides thoroughly.

5. Add the grated potatoes and press into an even layer to form a compact crust. Use the bottom of a measuring cup to press down and build up the edges.

6. Spray the top of the crust with cooking spray.

7. Bake uncovered for 40 to 45 minutes, until the crust is golden brown and crisp.

8. While the crust is baking, cook the bacon in a large skillet over medium heat until crispy.

9. Transfer the bacon to a paper towel-lined plate and discard all but 2 tablespoons of the bacon fat.

10. In the same skillet, sauté the leeks in the remaining bacon fat over medium heat until softened and lightly golden. Transfer to the plate with the bacon.

11. In a large mixing bowl, whisk together the eggs, non-dairy milk, and salt until well combined.

12. Stir in the cooked bacon, sautéed leeks, cherry tomatoes, green onions, parsley, and thyme.

13. Pour the mixture over the prepared hashbrown crust.

14. Return the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are fully cooked and the center is set.