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

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