Hash-Brown Crust


  • 1 Pound brown rustic potatoes (Can be substituted for red or 4-5 cups shredded hash browns)

  • 4 Tbsp olive oil

  • 1 tsp of salt

  • Olive oil for Greasing




  1. If using whole potatoes, peel and shred to hashbrown style (ref: shredded cut)

  2. Take the pound of shredded potatoes and soak in room temperature water for 15 minutes (removing the starch for easy crisp).

  3. Next, strain and pat dry the shredded potatoes

  4. In a large bowl add the dried shredded potatoes, the 4 tbsp olive oil, and the tsp of salt to a large bowl and mix thoroughly until fully incorporated.

  5. Pour the shredded potato mix into your round (7”-8”) baking dish and begin to spread the mix over the pan, using a spoon spread evenly up and around the sides of the pan creating a wall along the sides.

  6. Finally drizzle the hash brown mix with olive oil and bake for 25 minutes 350f/177c

Tuscan Frittata