Go beyond that standard culinary fair for Mother’s Day with this flavorful recipe. With a little effort you can really show off your cooking skills and create something to help kick-off Mother’s Day on the right foot. And, you will want to print this recipe off because we’re sure this won’t be a one-and-done recipe. You will be making this again, and again, and may be even adding your own flair.
You can find Camp Chef’s full recipe at:
2 Tablespoons butter, softened
1 pound frozen hash browns, thawed
12 large eggs
1 1/2 cups sour cream
4-5 oz soft garlic herb goat cheese, room temperature
4 scallions, sliced
1 teaspoon pepper, divided
3 1/2 teaspoons coarse salt, divided
1 teaspoon red chili flakes
1 Tablespoon fresh basil
4-5 ounce pancetta rendered, reserve fat
1/4 cup Parmesan cheese
Preheat Italia Artisan Pizza Oven or indoor oven to 375 degrees. Grease 10-inch cast iron skillet with butter. Squeeze excess moisture from hash browns. In a large bowl mix hash browns, 2 Tablespoons pancetta fat, 1 egg, 2 teaspoons coarse salt, 1/2 teaspoon pepper and red chili flakes. Pat hash brown mixture into the bottom and up the sides of 10-inch skillet. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper and basil until well combined; slowly whisk in remaining eggs 1-2 at a time, this will make it easier to stir. Add pancetta to egg mixture. Pour into crust, and sprinkle with scallions and Parmesan cheese. Bake until set, 45 to 50 minutes.