SERVES 4
TOTAL TIME: 40 minutes
You can substitute other types of deli meat or cooked sausage for the ham. We’ve had good luck using Alexia brand frozen hash browns in this recipe; to thaw them quickly, microwave them in a covered bowl for about four minutes, tossing occasionally. Click here for more information on how to flip the hash brown pie in step 3.
|
1 |
onion, chopped fine |
|
⅓ |
cup olive oil |
|
½ |
teaspoon salt |
|
½ |
teaspoon ground coriander |
|
2 |
garlic cloves, minced |
|
16 |
ounces (5 cups) frozen shredded hash browns, thawed |
|
4 |
large eggs, lightly beaten |
|
4 |
ounces Monterey Jack cheese, shredded (1 cup) |
|
2 |
tablespoons minced fresh parsley |
|
¼ |
teaspoon pepper |
|
4 |
ounces ham steak, cut into ½-inch cubes |
1. Cook onion, oil, salt, and coriander in 10-inch nonstick skillet over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in potatoes and cook, stirring often, until potatoes are crisp and brown, about 10 minutes.
2. Whisk eggs, Monterey Jack, parsley, and pepper together in large bowl, then stir in ham and cooked potato mixture. Pour mixture into now-empty skillet and cook over medium-high heat, gently shaking pan occasionally, until bottom is golden and top is lightly set, about 5 minutes.
3. Off heat, run heatproof rubber spatula around edge of pan and shake pan gently to loosen pie; it should slide around freely in pan. Slide pie onto large plate, then invert onto second large plate and slide back into skillet browned side up. Continue to cook over medium heat until second side is golden and eggs are cooked through, about 2 minutes. Slide pie onto cutting board and let cool slightly before serving.