Food You Can Eat: Carolina Frittata

You'll notice that this picture sucks. That's because I took it.

First things first:  I have no idea what makes this particular frittata “Carolina”.  It’s not like either North or South Carolina have a corner on the market for bacon, hashbrowns, eggs or onions.  They sure as shit aren’t known for cheese, because that’s Wisconsin, where my grandmother lived.  Probably just another bullshit name to make it sound fancy.  Doesn’t matter because this frittata is pretty damned good.

A caveat before we get started:  I looked all over the frozen section of the grocery store for those shredded hash brown potatoes and the only thing I could find was a package of the McDonald’s-looking patties.  So, I had to cut them up and work with them that way.  What has this country come to?

Here’s what you’ll need:

9 Slices Bacon, diced

1 Lb. Hash Browns, frozen

¼ Cup Onion, chopped

6 Eggs

¼ Cup Milk

¾ tsp Salt

¼ tsp. Pepper

6 Thin Slices Tomato

1 Cup Cheddar, shredded

In a large skillet (I used a 10” sauté pan), with an oven-proof handle over medium heat, cook bacon until crisp.  CRISP, goddammit.  Remove from pan and set aside.  Pour out all but three tablespoons of bacon grease.  Add hash browns, cover and cook over medium heat for five minutes.  Sprinkle onions into the pan and toss. 

Yes, I grew the onions. No, I didn’t grow the potatoes.

Beat eggs, milk and seasonings together and pour into pan.  Cover and cook for about 15 5-7 minutes until eggs are almost set, because while baking times are way too short, the stove top times are way too long.  Arrange tomatoes on top and sprinkle with bacon and cheese. 

Yes, I used more cheese than was called for. Sue me.

Broil, about six inches from heat until eggs are completely set, about three minutes; or cover pan, remove from heat and let stand five or six minutes. 

Broiled, because I didn’t want condensation from covering it with a lid.

Cut into wedges and serve from pan, or slice from pan onto platter and serve.  This is assuming you’re not using a pan with a non-stick surface.  After letting the frittata set, I slid it out of the pan onto a large plate, whole, and then sliced it from there.

About butcherbakertoiletrymaker 580 Articles
When you can walk its length, and leave no trace, you will have learned.


      • Maybe a technology difference with the quality of cookware she had?

        Like once in a while my mom would get motivated to cook something in her mother’s Guardian Service set and while we had an electric stove, it definitely took longer to heat up than our normal Farberware pots and pans.

        Probably for the best it wasn’t common, since uncoated aluminum cookware really isn’t ideal for many things.

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