Potato and Pork Frittata

Potato and Pork Frittata
from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

12 ounces (about 3 cups) frozen hash brown potatoes
1 teaspoon Cajun seasoning
4 egg whites*
2 whole eggs
1/4 cup low-fat milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
10 ounces (about 3 cups) frozen stir-fry vegetable blend
1/3 cup water
3/4 cup chopped cooked lean pork
1/2 cup (2 ounces) shredded Cheddar cheese
* Two whole eggs may be substituted for the four egg whites, if desired.

1. Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; spinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven.
Reduce oven temperature to 350 F.

2. Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.

3. Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350 F oven and bake 5 minutes or until egg mixture is set and cheese is melted.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: If you do not have an ovenproof skillet (as we do not) it worked well to follow recipe until adding the eggs. Before adding eggs to vegetables; pour the vegetables, pork and potoatoes into a casserole dish, then add eggs and cheese. Bake about 5-10 minutes until egg mixture is set and cheese is melted.

Other modifications we made: Used mixed vegetables rather than stir-fry (just what we had on hand). We also thought it would taste good with some bread crumbs on top to add a bit of crunch.

Kevin's Ultimate Potato Gratin

This recipe is Kevin's personal adaptation of a Tyler Florence recipe that immediately became a favorite in our house, and would be a great side with your easter ham or turkey--it's what we'll be having!  Enjoy..

Bacon--use 1/2 to entire package of presliced bacon depending on how much you like bacon--we use turkey bacon

2 Tblspn unsalted butter

4 Garlic cloves, finely chopped

Sea salt and freshly ground black pepper

1/2 bunch fresh chives, finely chopped to 1/4 Cup

2 Pounds Baking Potatoes, unpeeled and thinly sliced (about 1/8" thick, sliced immediatel  before using so they don't turn brown. 

2 1/2 Cups Heavy Cream

2 Cups Grated Parmesan

Preheat oven to 375

Cut bacon into 1/2 inch chunks.  Place a small skillet over medium-low heat and fry the bacon until crisp.  Drain on towels and set aside.  Can be done ahead of time.

Add 1 Tblsp butter to bacon fat in frying pan.  When it has melted, add 1/2 the chopped garlic and give it a quick stir with a wooden spoon to soften.  Add the bacon, season with salt and pepper.  Remove from heat and add most of the chives, reserving a little for garnish.

Generously butter the bottom and sides of a 9 x 13 " casserole dish.  In a large bowl combine potatoes, 1 1/2 cups of cream, 1 cup of parmesan and remaining garlic.  Season with salt and pepper.  Using your hands, place a layer of potato mixture in casserole.  Sprinkle with parmesan, then bacon and repeat layers until mixture and bacon  gone, ending with some bacon on top.  Pour remaining 1 cup of cream over top and sprinkle with a bit more parmesan.  Cover with foil and bake for 1 hour.  Remove foil and bake for 30 minutes more to brown.  Let rest for 10 minutes before serving.  Garnish with remaining chives.