Frittata pro rata
Ingredients
• 4 Slices Bacon, cut in ½” pieces
• ¼ Cup Onion, chopped
• ¼ Cup Green Bell Pepper, chopped
• 3 Cups Shredded Russet Potatoes, prepared for Hash Browns
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Unsalted Butter
• 5 Eggs, beaten
• ½ Teaspoon Tabasco® Brand Pepper Sauce
• 1 Cup Cheddar Cheese, shredded
Preparation Steps
Step 1. Heat a 10” non-stick, oven-proof fry or chefs pan over medium heat, add Bacon pieces and cook until crisp, but not crumbly. Remove Bacon from pan, reserving the drippings in the pan, and drain on paper towel.
Step 2. Reduce heat to low and add the Onion and Green Bell Pepper to the pan and cook briefly, just to soften. Make use of the moisture released by the vegetables to deglaze any stuck on remnants of the Bacon. Use a slotted utensil to transfer the Onions and Peppers to the paper towel to drain with the Bacon, still reserving the drippings in the pan.
Step 3. Increase the heat to medium-high and add half of the prepared shredded Potatoes. Season lightly with Kosher Salt and Freshly Ground Black Pepper and spread the drained Bacon, Onion and Peppers evenly across the layer of Potatoes. Add the remaining half of the shredded Potatoes and season lightly.
Step 4. Use a flexible pancake turner to press the Potatoes down and then go around the edges to press any Potato shreds into the mass. Spread the 1 tablespoon of Butter on the sides of the pan around the edge of the Potatoes to add a bit of fat around the sides. Reduce heat to low for 4 minutes.
Step 5. Whisk the Tabasco sauce into the beaten Eggs and pour the eggs over the Potatoes, starting in the center and spiraling outward. Sprinkle the shredded Cheddar cheese evenly over the top of the Eggs and cover the pan and cook for another 4 minutes or until the mixture is beginning to set.
Step 6. Turn on broiler. Remove the cover and put the pan in the center of the oven about 8 inches from the broiler until the cheese is golden brown
• 4 Slices Bacon, cut in ½” pieces
• ¼ Cup Onion, chopped
• ¼ Cup Green Bell Pepper, chopped
• 3 Cups Shredded Russet Potatoes, prepared for Hash Browns
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Unsalted Butter
• 5 Eggs, beaten
• ½ Teaspoon Tabasco® Brand Pepper Sauce
• 1 Cup Cheddar Cheese, shredded
Preparation Steps
Step 1. Heat a 10” non-stick, oven-proof fry or chefs pan over medium heat, add Bacon pieces and cook until crisp, but not crumbly. Remove Bacon from pan, reserving the drippings in the pan, and drain on paper towel.
Step 2. Reduce heat to low and add the Onion and Green Bell Pepper to the pan and cook briefly, just to soften. Make use of the moisture released by the vegetables to deglaze any stuck on remnants of the Bacon. Use a slotted utensil to transfer the Onions and Peppers to the paper towel to drain with the Bacon, still reserving the drippings in the pan.
Step 3. Increase the heat to medium-high and add half of the prepared shredded Potatoes. Season lightly with Kosher Salt and Freshly Ground Black Pepper and spread the drained Bacon, Onion and Peppers evenly across the layer of Potatoes. Add the remaining half of the shredded Potatoes and season lightly.
Step 4. Use a flexible pancake turner to press the Potatoes down and then go around the edges to press any Potato shreds into the mass. Spread the 1 tablespoon of Butter on the sides of the pan around the edge of the Potatoes to add a bit of fat around the sides. Reduce heat to low for 4 minutes.
Step 5. Whisk the Tabasco sauce into the beaten Eggs and pour the eggs over the Potatoes, starting in the center and spiraling outward. Sprinkle the shredded Cheddar cheese evenly over the top of the Eggs and cover the pan and cook for another 4 minutes or until the mixture is beginning to set.
Step 6. Turn on broiler. Remove the cover and put the pan in the center of the oven about 8 inches from the broiler until the cheese is golden brown
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