Best Frittata Hash Sandwich Recipes

KITCHEN SINK FRITTATA BAGEL SANDWICH

Steps:

• Adjust an oven rack to the middle position and set the oven to broil.
• In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
• Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
• Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
• Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
• Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
• Heat a 12-inch nonstick skillet over medium heat.
• Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
• Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
• Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
• Slide onto a cutting board and cut into wedges to serve.

HASH BROWN FRITTATA

Steps:

• Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
• Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
• Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.