Skillet Fajita Hash BrownsPotato, Kale and Pecorino

Ready within 40 minutes this filling meal can be served on its own or with a side of your choice.

READ RECIPE
DISH

Breakfast/Brunch

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

8

(6 wedges per person)

Ingredients

  • 2 tablespoons oil
  • 2 medium potatoes
  • Pinch of salt and pepper
  • 1 clove garlic, minced
  • 1 small bunch kale, chopped
  • 1 teaspoon Dijon mustard
  • 10 large eggs, beaten
  • 60g pecorino cheese

Method

  • Preheat oven to 200°c
  • Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and non-stick skillte/frying pan. Add the potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.
  • Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the centre comes out clean.
  • Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

Our thanks go to Potatoes USA and In Sock Monkey Slippers for this delicious recipe.