Potato Tot Frittata made with RITZ Crackers
Fluffy soft eggs and crispy RITZ Cracker crumb–rolled potato tots create a uniquely soft and savory all-day breakfast offering balanced with the buttery taste of crunchy RITZ Cracker pieces.
Ingredients
Potato Tots
- 13 oz.IQF shredded potatoes
- 3 oz.RITZ Crackers, finely crushed
- 1 Tbsp.potato starch
- 1 tsp.salt
- ½ tsp.onion powder
- ¼ tsp.black pepper
- ¼ tsp.garlic powder
- 1½ oz.potato starch, divided
- 1½ oz.whole wheat flour, divided
- 3½ oz.water
- 2½ oz.finebread crumbs
- 2½ oz.RITZ Crackers, finely crushed
Frittata
- 2 tsp.olive oil
- 1 oz.slicedred onions
- ½ oz.dicedred peppers
- ½ oz.dicedyellow peppers
- ½ tsp.minced garlic
- 6 oz.wholeeggs, beaten OR liquid pasteurized eggs
- 2 oz.gratedsharp Cheddar cheese
- 1 tsp.chopped fresh parsley
- ¼ tsp.ground black pepper
- ¼ tsp.salt
- 5friedPotato Tots (2.5 oz.)
- 2brokenRITZ Crackers
Nutrition per serving
Combine first 7 ingredients in large bowl. Form mixture into 2 logs, each 1-1/8th inches in diameter. Wrap each in plastic wrap. Freeze at least 1 hour.
Combine 1/2 oz. potato starch and 1/2 oz. flour in bowl. Mix water with remaining starch and flour in separate large bowl until blended to form a batter. Combine bread crumbs and cracker crumbs in third bowl.
Cut frozen potato logs into 1-inch pieces. Coat in starch mixture, dip in batter, then coat in crumb mixture. Place on sheet pan. Fry in 350°F deep fryer 3 to 5 min. or until golden brown. Drain and set aside until ready to use.
Heat 6-inch cast iron skillet on medium heat 5 min. Add oil, onions and peppers. Saute 2 min. or until onions are golden. Add garlic and cook 15 seconds. Add eggs, cheese, parsley, pepper and salt. Stir until eggs are very softly scrambled. Smooth top with spatula. Arrange 5 fried Potato Tots and broken RITZ on top.
Bake in 500°F standard oven 3 to 5 min. or until puffy and center is set.
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