Have leftover fries? They’ll never return to their former crispy glory, but that’s no reason to toss them. Instead, turn them into this hearty frittata that’s perfect for brunch or dinner.
When leftovers take up precious real estate in your fridge after a week of cooking or a night eating out, it can be tempting to toss them. After all, it’s sometimes hard to get excited about heating them up for round two (or three or four). They’ll rarely be as good as the night you first enjoyed the dish. Still, don’t chunk them. Leftovers can find new life in a frittata instead.
A frittata is a strategic cook’s little secret. Eggs, cream or milk, cheese, and a bit of salt and pepper form the basic frittata egg base. To that, you can add just about any ingredient or leftover food for a brilliantly easy brunch or deliciously simple dinner.
When I say just about any ingredient or leftover, I do mean it. Have chicken and asparagus leftover from Wednesday’s dinner? Chop them up, and add a bit of mozzarella cheese.
BBQ shrimp and corn hanging around from the weekend’s cookout? Remove the kernels from the cobb and the shells from the shrimp, then stir them into the frittata egg base with a sprinkle of sharp cheddar or goat cheese.
Have leftover spaghetti or fettuccine? You’d better believe that belongs in a frittata. In fact, it’s one of my favorite frittatas to make. Creamy fettuccine alfredo is right at home in a luxurious frittata with a topping of fresh parsley.
Frittatas are a particularly great option for leftover French fries because in this context, you won’t mind that they’ve turned a bit mushy as they’ve chilled out in the fridge. In fact, any potatoes are a natural frittata ingredient. Potato hash is right at home in the creamy egg dish, as are hashbrowns and home fries. The toothsome bite of potatoes will be a welcome addition to any combination of ingredients you might have on hand.
You don’t have to reheat the fries before putting them into a pan. The fries or potato pieces will heat up as the egg mixture cooks. Same goes for any meat or vegetables you decide to add, too. The 20-minute cook time is enough to warm them thoroughly.
When the dish is set, remove it and add a hit of fresh herbs; chives are great, as are thyme and parsley. I’m not one to shy away from a dollop of sour cream or fresh salsa either. What I’m really getting at is just how great frittatas are given their versatility and forgiving nature when it comes to odd mixes of the random bits of leftovers you’ve got hanging out in your fridge—especially cold, soggy fries.
Basic Leftover Fry Frittata:
Cook four strips of bacon, and preheat the oven to 400°F. Meanwhile, combine 8 eggs, 1/4 cup cream or milk, 1/2 cup of cheese (your choice), and 1/4 teaspoon of salt and pepper. In a cast-iron skillet or oven-safe stainless steel pan, add two cups of leftover fries. Chop bacon and sprinkle into pan. Pour egg base over the fries and bacon, and bake at 400°F for 15 to 20 minutes or until the egg mixture is set. Sprinkle with chopped fresh chives.