Hash Brown Frittata

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

By: Kimberly Lord Stewart

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frittata recipe

Hash Brown Frittata

Shredded hash browns form a crusty shell for this soft egg frittata.
Course: Breakfast
Keyword: frittata, hash brown
Servings: 2
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.
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