Island Frittata in Potato Skins with Shrimp Hash and Salsa

Island Frittata in Potato Skins with Shrimp Hash and Salsa

DeviceCMYK 8 bitsFrom: Executive chef Hugh Sinclair, Eden Occasions, Davie, Fla. Yield: 12 servings, 1 potato each.

SALSA:
3 cups fresh mango, diced
2 cups fresh papaya, diced
3 Tbsp. green onions, sliced
1/4 cup red onion, finely sliced
2 Tbsp. cilantro, chopped
1 tsp. habaòero pe

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