1 package frozen hashbrowns
1 6 oz. tub pesto
1 bunch asparagus
salt & pepper
Preheat oven to 400F.
Preheat a large cast iron skillet* with oil over medium-high heat. Put hashbrowns in preheated pan and cover.
Roast asparagus in olive oil and a splash of balsamic vinegar.
Beat eggs, and add tub of pesto. Chop up roasted asparagus, let cool a bit, then add to egg mixture.
When hashbrowns have browned on the bottom, remove from heat and pour egg mixture over the top. Put under the broiler until firm and browned on top.
*If you don’t have a cast iron skillet, you can improvise with a non-stick skillet and a roasting pan. That’s what I did today. I browned the hashbrowns in two batches in a non-stick skillet, then transferred them to the roasting pan for the final broiling.