Creamy and Crispy Hash Browns Frittata
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
50 mins
-
Total Time
55 mins
-
Servings
8
-
Calories
546 kcal
-
Cuisine
American
Creamy and Crispy Hash Browns Frittata
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For eggs and hash brown lovers, this is a fast brinner (breakfast-for-dinner) or brunch to throw together in virtually no time. The cream-style soup gives the frittata an almost cheesy-like quality. The eggs are creamy and the potatoes crisp up, creating both softness and a bit of crispy texture and crunch.
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Ingredients
- 4 cups hash browns divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns, refrigerated
- 10.5- ounce cream of potato soup cream of mushroom, chicken, or other cream-style soup may be substituted, can
- 1 ½ cups cheese optional, shredded
- 1 cup vegetables optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans, pre-cooked for beans
- 1 cup beans optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans, pre-cooked for beans
- 3 egg lightly beaten, large
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon all-purpose seasoning blend Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar
- salt optional and to taste (noting that the soup is already quite salty
- black pepper optional and to taste (noting that the soup is already quite salty
Instructions
- Preheat oven to 375F and spray or grease a large oven-safe skillet (I (I use a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan). Lightly place about 3 cups hash browns in the skillet, covering the base in a uniform layer. Add the soup over the top of the potatoes and spread it uniformly using a spatula because it's thick. Optionally, sprinkle cheese and/or vegetables or beans.
- Pour eggs evenly over the top, and add 1 cup remaining hash browns, lightly sprinkled uniformly over the top. Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper to taste.
- Bake for about 50 minutes, or until golden browned on top and edges have crisped up. Remember that if cooking in cast iron, there is a notable carryover cooking effect so food will continue to cook in the skillet and don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it may become over-done. Allow frittata to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover frittata may be wrapped in plasticwrap or stored in an airtight container in the refrigerator for up to 3 days.
- Frittata is vegetarian and gluten-free, provided soup used, or any optional ingredients used, are vegetarian and gluten-free.
Nutrition Information
Show Details
Serving
1
Calories
546kcal
(27%)
Carbohydrates
56g
(19%)
Protein
14g
(28%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
21g
(124%)
Cholesterol
91mg
(30%)
Sodium
1421mg
(59%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 546kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 91mg | 30% |
| Sodium | 1421mg | 59% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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