Best Hash Brown Frittata Recipes

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

SPINACH HASH BROWN FRITTATA

Steps:

• Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

FRESH CORN SALSA FRITTATA WITH HASH BROWN CRUST

Steps:

• Preheat your oven to 375 degrees.
• Start by making the corn salsa. Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl.
• Dice the onion, red pepper, jalapeno pepper (deseed and devein if you want less spice) and roughly chop the cilantro. Combine the corn, onion, red pepper, jalapeño pepper, cilantro and lime in a medium-sized bowl. Sprinkle in the salt and stir. Set the salsa aside.
• Liberally spray a baking dish (9x13 will work) with cooking spray. Place the Simply Potatoes Shredded Hash Browns into the pan. Press the potatoes onto the bottom and up on the sides to create a crust. Spray the potatoes again with cooking spray. Once the oven is preheated, place this into the oven for 15 minutes.
• Whisk the eggs in a large bowl. Add the 1 cup of the salsa, the ham and cheese into the eggs. Stir until combined.
• When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust. Place back in the oven for 35-40 minutes or until the eggs are fully cooked. Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked.
• Top with additional corn salsa and squeeze of lime juice.
• Enjoy!

EASY HASH BROWN POTATOES & HAM SKILLET FRITTATA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add potatoes, ham and green pepper; cook 5 min. or until potatoes are browned, stirring occasionally.
• Pour egg product evenly over potato mixture; cover. Cook on low heat 12 to 15 min. or until set.
• Top with 2% Milk Singles; cover. Cook 2 min. or until 2% Milk Singles are melted.

CHEEZ WHIZ® HASH BROWN POTATO FRITTATA

Steps:

• Heat oven to 375ºF.
• Combine hash browns, 1 egg and 1/3 cup CHEEZ WHIZ; press onto bottom and up side of 9-inch pie plate.
• Mix remaining ingredients until blended; pour into crust.
• Bake 35 to 40 min. or until center is set.

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.

HASH BROWN FRITTATA

Steps:

• Whisk eggs, milk 3/4 tsp salt, 1/2 tsp pepper together in large bowl and add asparagus and chives.
• Melt butter in 12 inch nonstick skillet over medium (do not go too high or potatoes will burn!) Add potatoes, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring occasionally until begin to brown about 4 minutes. Using rubber spatula, spread into even layer on bottom of pan. Pour eggs on top and sprinkle with cheese.
• Reduce heat to med low, cover, and cook until eggs have set about 12 minutes. Remove and let rest for 5 minutes and then slice on cutting board.

HASH BROWN FRITTATA

Steps:

• 1. 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.2. While potato mixture is cooking, 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.3. 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.FOOD for THOUGHT Offering a great source of potassium, potatoes can help maintain the body's fluid balance. Potassium is also key for proper nerve and muscle function."For a couple of days after my chemotherapy treatments, I lived on refrigerated potatoes. Not only were they easy to get down and soothing to my mouth, I could keep them on hand and put them in tasty recipes like this." -SUSAN S.NUTRITION FACTS: High in calcium, potassium and folic acid good source of fiber1 Serving: Calories 360 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 290mg Sodium 1130mg Potassium 700mg Carbohydrate 42g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 14% Vitamin C 14% Calcium 18% Iron 10% Folic Acid 20% Magnesium 14% DIET EXCHANGES: 2 1/2 Starch, 1 1/2 High Fat MeatHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.