Hash Brown and Veggie Skillet Recipe

I threw this together today and it was so good, I had to share it with you. I had some Yukon gold potatoes and a crisper full of veggies that I really wanted to use up, so this is what became of them. This would be easy to customize to use the veggies of your choice and though I decided to toss in some ham at the last minute, it can easily be vegetarian without it. Also, if you have some leftover baked potatoes, this is a fantastic way to use them up.

Cheesy Hash Brown and Veggie Skillet Recipe

• 4 large eggs
• 2 tablespoons Dijon mustard
• 3/4 cup ricotta cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 5 medium Yukon gold potatoes, cooked and grated
• 3 small sweet peppers, thinly sliced
• 1 small jalapeno, thinly sliced (optional)
• 2 cups small cut broccoli florets and peeled stem
• 6 asparagus spears, sliced into 1 1/2 inch pieces
• 4 scallions, sliced + 2 additional sliced for serving (optional)
• 2 roma tomatoes, seeds removed, diced
• 1 cup diced ham (optional)
• 2 cups shredded cheese of your choice (I used a mix of Italian blend and triple cheddar blend)
• 2 1/2 tablespoons butter

Directions

• In a large bowl, whisk eggs until well beaten
• Add the Dijon, ricotta, salt and pepper and whisk until no large chunks of ricotta remain
• Add the remaining ingredients EXCEPT for the butter and use a large spatula or spoon to fold everything together
• Refrigerate for 1 hour

Preheat oven to 400°

Place oven rack in the center of the oven

• In a large skillet over medium heat, melt butter until it begins to foam, then swirl it around in the pan to evenly coat the bottom and sides
• Use a large spoon to add the potato mixture and then press it down evenly to fill the pan
• Place in preheated oven and bake for 30 minutes
• If the top needs a bit of browning, turn on broiler and broil for 4-5 minutes
• Remove from heat, sprinkle with reserved scallions, and let rest for 5 minutes before slicing and serving

I’m sure you can see how easy this is to change up; you can change up the veggies, change up the cheese, you can even change up the ham and use bacon, shredded chicken or pork instead….there are a plethora of options with this.

Also, if you don’t have ricotta, consider using sour cream or plain Greek yogurt.

I’ve never used frozen hash browns but I imagine you can use them here.

A dish like this isn’t limited to breakfast or brunch; it would make a nice dinner served with a salad of mixed greens, also.

As I mentioned in my last post, I’m already in garden mode getting my yearly head start on some of my veggie plants so this was an easy throw-together dish on a Sunday afternoon that didn’t take a lot of effort to make. Also, the results were delicious. 🙂

Enjoy!