The Lemon Grove

Directions:

• Place top oven rack in the center position and pre-heat oven to 425°F.
• To prepare the potato crust, combine the shredded potatoes, butter, Italian seasoning, and garlic powder in a large bowl. Generously season with salt and black pepper, to taste, and toss to combine. Set aside.
• Add olive oil to a 10½” well-seasoned cast iron or other non-stick oven-safe skillet set over medium heat. Add the pancetta, bell pepper, red onion, Italian seasoning, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
• Cook, stirring frequently, until the pancetta is browned, and the vegetables are crisp-tender, approximately 4-5 minutes. Transfer contents of skillet to a bowl and set aside.
• Allow the skillet to cool for several minutes before adding the potato mixture. Carefully form a crust with your fingers by pressing the potatoes into a uniform layer along the bottom and up the sides of the skillet.
• Place the skillet in the pre-heated oven and bake for 15-20 minutes, or just until the potato crust is lightly browned. Remove from oven and reduce oven temperature to 350°F.
• While the crust is baking, add the eggs, milk, and three-quarters cup of the cheese blend to the sautéed vegetable and pancetta mixture. Whisk to thoroughly combine and set aside.
• Pour the egg mixture into the baked potato crust shell and top with remaining cheese. Place in the 350°F oven and bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and cool for 15 minutes. Top with fresh parsley before serving. Enjoy!