1 medium leek, thinly sliced crosswise, washed and drained (about 2 cups, sliced)
1/4 cup olive oil
4 cups Path of Life Organic Hash Browns with Quinoa, White Cheddar and Spinach
1/2 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded fontina cheese
1/4 cup finely chopped chives (optional)
Preheat oven to 350°F. Place bacon into a 12-inch non-stick skillet. Cook 8-10 minutes over medium-high heat until crisp, stirring occasionally. Set bacon aside, leaving about 3 tbsp drippings in pan. Add leeks and cook 4-6 minutes or until softened and lightly browned. Set leeks aside.
Starting with a clean pan, add olive oil and heat over medium-high heat until hot (about 2-3 minutes). Add hash browns in an even layer; cook undisturbed 4-6 minutes or until lightly browned. Cook and stir an additional 5-6 minutes until evenly browned. Press down hash browns to form a crust.
Meanwhile, whisk eggs, sour cream, salt and pepper. Sprinkle bacon, leeks and cheese evenly over crust. Pour egg mixture into pan.
Bake 22-26 minutes or until center of frittata registers 165°F. Remove from oven and gently loosen sides and bottom of frittata with a rubber spatula. Place serving platter over pan. Quickly invert frittata onto plate. Sprinkle with chives, if desired.
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