Name: Hash Brown Frittata
Ingredients: 2 cups (¾ pound) peeled, shredded russet potatoes; 2 tablespoons canola oil; 3 green onions, white and half of green stems, chopped; 2 thin slices antibiotic-free ham, sliced into thin strips; 4 eggs, whisked; ¼ cup milk; ¼ cup sharp cheddar cheese; Salt and pepper to taste

Shop Ingredients

How this works

Hash Brown Frittata

Shredded hash browns form a crusty shell for this soft egg frittata.

Course: Breakfast

Keyword: frittata, hash brown

Servings:

Author: Kimberly Lord Stewart

Ingredients

2 cups (¾ pound) peeled, shredded russet potatoes
2 tablespoons canola oil
3 green onions, white and half of green stems, chopped
2 thin slices antibiotic-free ham, sliced into thin strips
4 eggs, whisked
¼ cup milk
¼ cup sharp cheddar cheese
Salt and pepper to taste

Instructions

Preheat oven broiler. Place shredded potatoes on a paper towel; cover with another paper towel. Press down, and let sit for 10 minutes to absorb any water.
Heat oil in a small, oven-safe omelet pan or cast-iron skillet. Add potatoes and onions; brown 10–15 minutes. Press potato mixture into pan to form a crust. Top with ham strips.
Whisk eggs with milk. Pour into pan, and shake to distribute eggs. Cook 5–7 minutes.
Top with cheese, and place under broiler. Keep under heat until eggs are set and cheese is brown. Add salt and pepper to taste.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine