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The Captain Jefferds Inn

Kennebunkport, Maine

Specialty Recipe

Artichoke Frittata

3 cups frozen hash browns, thawed
1 cup grated cheddar cheese
1 large onion, chopped
2/3 cup diced red pepper
2 Tablespoons olive oil
1 Tablespoon butter
2 Tablespoons chopped fresh basil
One 14-ounce can artichoke hearts, well drained and quartered
salt and freshly ground pepper
3 Tablespoons flour
8 eggs
1 cup ranch dressing
1/2 cup milk
chopped parsley
sour cream
Fresh tomato (chopped) and fresh chives (cut into 2-inch pieces) for garnish

Grease a 9 x 13-inch baking dish with butter or Crisco shortening. Melt butter and oil in large frying pan. Saute onion, pepper, and basil in oil/butter until limp but not browned. Season with salt and pepper. Add onion mixture and cheese to potatoes and mix well. Cover and refrigerate overnight.

If recipe is tripled to serve 36, transfer 6 cups of the potato mixture to a large bowl before proceeding. The next morning, add flour to potato mixture and mix well. In a separate medium-size bowl, beat eggs very well. Add ranch dressing and milk to eggs. Mix well and pour over potato mixture. Mix well and pour into the greased dish. Sprinkle top with paprika and a little chopped, fresh parsley.

Bake at 325 degrees for approximately 40 minutes or until knife inserted in the center comes out clean. Allow frittata to sit for 10 to 15 minutes before cutting into 12 servings.

Serve with warmed salsa and a small dollop of sour cream on top. Garnish with chives and chopped tomato.

Serves: 12

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