- 1 Large Leek Cleaned and Sliced
- 10 Eggs
- 1/2 Cup Sour Cream
- 1 oz. 4.2 Carton Original Hungry Jack Hashbrowns
- 6 oz. Goat Cheese
- 1 tsp. Sea Salt
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- Freshly Cracked Black Pepper to taste
- 4 tsp. Olive Oil
- Slice and wash the leeks in a bowl of cold water. Repeat in a few changes of water until cleaned well. Drain and dry on paper towels.
- Add a lug of olive oil to a large skillet and add the sliced leeks. Sprinkle with a pinch of sea salt and sauté on medium low flame for about 30 minutes until they start to caramelize. Set aside until ready to use.
- Preheat oven to 350ºF.
- In a mixing bowl whisk together the eggs, sour cream, garlic, and onion powders, sea salt and freshly cracked black pepper. Set aside until ready to use.
- While hashbrowns are browning, roast sliced eggplant in the oven for 20 minutes, set aside.
- Rehydrate the Hungry Jack hashbrowns according to the package directions.
- Preheat a 10″ cast iron skillet on medium flame. Add 1 tsp. of olive oil and make sure to coat it well all over, including the sides.
- Add the hashbrowns to the cast iron skillet and using a spatula, press them into the bottom and up the sides of the skillet. Cook for one minute then pour in the eggs. Cook an additional 2 minutes, then sprinkle in the leeks and goat cheese.
- Transfer the leek frittata to the preheated oven and cook for approximately 25 minutes or until the frittata is set and golden brown around the edges and on top.
- Remove the frittata from the oven and allow to cool for a few minutes before slicing into it.
- Serve warm with some arugula and tomatoes.