Ingredients

The following ingredients have 4 Servings
  • 1 large leek (cleaned and sliced)
  • 10 eggs
  • 1/2 c sour cream
  • 1 oz x 4.2 box original hungry Jack hash browns
  • 6 oz goat cheese
  • 1 tsp sea salt (or to taste)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • freshly cracked black pepper to taste
  • 4 tsp olive oil

Instruction

  • Slice and wash the leeks in a bowl of cold water. Repeat in a few changes of water until cleaned well. Drain and dry on paper towels.
  • Add a lug of olive oil to a large skillet and add the sliced leeks. Sprinkle with a pinch of sea salt and saute on medium low flame for about 30 minutes or so until they start to caramelize. Set aside until ready to use.
  • Meanwhile preheat your oven to 350”F
  • In a mixing bowl whisk together the eggs, sour cream, garlic and onion powders, sea salt and freshly cracked black pepper. Set aside until ready to use.
  • Rehydrate the hungry Jack hash browns according to the directions on the box. Let stand for 12 minutes and drain any excess liquid.
  • Preheat a 10” cast iron skillet on medium flame. Add 1 tsp of olive oil and make sure to coat it well all over including the sides.
  • Add the hash browns to the cast iron skillet and using a spatula press them into the bottom and up the sides of the skillet. Cook for one minute then pour in the eggs. Cook an additional 2 minutes then sprinkle in the leeks and goat cheese.
  • Transfer the leek frittata to the preheated oven and cook for approximately 25 minutes or until the frittata is set and golden brown around the edges and on top.
  • Remove the frittata from the oven and allow it to cool for a few minutes before slicing into it.