Ingredients
- 4 TBSP butter
- 1 LB frozen, shredded hash browns
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 4 OZ diced pancetta
- 1 clove garlic
- 1 TBSP minced, fresh oregano
- 1 TSP red pepper flakes
- 1 TSP salt
- 1/2 TSP ground black pepper
- 1 jalapeno
- 1 LB bacon
Steps
- Preheat oven to 400 degrees
- Brush 9×2 1/2 inch springform pan with 2 TBSP melted butter
- Line the sides of pan with strips of parchment paper. Brush parchment with butter
- Squeeze as much excess moisture from hash browns as possible
- In a large bowl, mix thawed hash browns with remaining butter, 1 egg, salt and pepper
- Press firmly to mold potatoes against edges
- Place on rimmed baking sheet
- Bake 20-25 minutes
- While crust is baking, in a small skillet, sautee pancetta until crispy
- Remove from skillet and drain on paper towels
- Do not discard bacon fat!
- Put red onions and garlic in same skillet and sautee for 3 minutes
- In a large bowl, whisk remaining eggs, milk and remaining ingredients
- Pour into prepared crust
- Bake 40-45 minutes
- Let sit 5 minutes before serving