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Monte Cristo Frittata with Crispy Hash Browns

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Breakfast/Brunch Sub Category: Casseroles & Skillets

what you need
  • 3 tablespoons extra virgin olive oil, plus some for drizzling, divided
  • 1/2 pound ham steak, 1/2-inch thick, chopped
  • 1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped
  • 4 scallions, chopped, whites and greens
  • 12 large eggs
  • 1/4 cup milk or half-and-half
  • A few dashes hot sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 4 cups frozen shredded hash brown potatoes
  • 1 medium yellow onion, peeled and grated
  • Grated white cheese (mozzarella, provolone, etc)
make it
Preheat oven to 375°F. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3-4 minutes. Add scallions and cook 1-2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.

While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7-8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp. Grate cheese.

Remove frittata from oven after 5-6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5-6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.
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