Hash Brown Frittata

5 from 4 votes

Simplify your morning routine with this easy-to-make, protein-rich Hash Brown Frittata. This frittata has few of my favorite combinations - eggs, hashbrowns, fresh vegetables, and cheese, all cooked in one-pot.

Prep: 15

Cook: 1

Total: 1 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 354kcal

Author: Ruchi

Ingredients

FOR HASH BROWN - THE BASE LAYER

2 cups Shredded Potatoes
2 tablespoons Olive Oil
½ teaspoon Coarsely crushed black peppercorns
- - Salt to taste

EGG BATTER - THE TOP LAYER

3 large Eggs
1¼ cup Milk
1 cup Shredded Cheddar cheese
½ cup Green Bell Pepper chopped
¼ cup Tomatoes chopped and de-seeded
½ cup Spinach chopped and tightly packed
¼ cup Scallions chopped

US Customary - Metric

Instructions

PREPARE THE BASE LAYER

Preheat oven at 425 degrees F. Grease an 8-inch pre-seasoned cast iron skillet.
Combine shredded potatoes, oil, salt, and pepper in a large bowl.
Transfer this hash brown mixture to the greased cast-iron skillet, pressing it down to pack it firmly around the edges and to the bottom of the skillet. It will look like an unbaked pie-crust.
Bake this frittata recipe in the preheated oven for about 25 minutes or until the edges and top have browned. Once the hash brown crust is cooked, remove from the oven and turn the oven off.

THE TOP LAYER

While the hash brown layer is cooking, let’s prepare the top egg layer. In a large bowl, whisk eggs, salt, and pepper.
Add milk, whisk until frothy.
Add chopped scallions, bell peppers, tomatoes, and spinach to the egg mixture. Stir to combine. Set aside.
PROTIP- De-seed your tomatoes before adding them to the egg mixture.
Preheat oven at 350 degrees F. Evenly spread the shredded cheddar cheese at the top of the baked hash brown crust.
Pour the egg mixture into the baked crust and bake the frittata for 30-35 minutes at 350 degrees F until golden brown and the middle is set or until a toothpick inserted in the center comes out clean.
Once cooked, remove from oven and allow it to cool for at least 10 minutes before serving.

Notes

Cooking tips

Grease your pan well with oil or butter to avoid the possibility of frittata sticking to the pan. You can line your pan with a paper liner too.
Before adding your vegetables to the egg mixture, whisk it well.
If you are using vegetables like mushrooms, eggplants, broccoli, or zucchini, than pan-cook the vegetables before adding them to the egg mixture.
De-seed your tomatoes before adding them to the egg mixture.
This hash brown frittata recipe can be scaled up or down to suit your personal preferences. This frittata recipe is a perfect way to feed a large crowd.
To speed up the cooking process, sauté the vegetables ahead of time and store. When ready to bake, add the sautéed veggies to the whisked egg mixture and bake as directed.

Faq's

Can you cook this frittata in advance? Absolutely!

Make this hash brown frittata a night before and wake up to a healthy and filling breakfast in the morning. It warms up quickly.

How to store this Hash Brown frittata? Once the frittata is baked completely, allow it to cool to room temperature.

Run a knife around the edges, and frittata will easily slide out of the cast-iron skillet. Transfer it to a sealed container and store in the refrigerator for 2-3 days.

Can you freeze this Hash brown frittata? Of course! Freeze the cooled frittata in a sealed container for up to a month.

When ready to eat again- thaw the frittata in the refrigerator overnight. When completely thawed, transfer the frittata to an oven-proof dish and bake at 350 degrees F for 10 minutes or until heated through.

What other pans can I use to bake an egg frittata? You can cook Hash brown Egg Frittata in an oven-proof dish. A pie dish works great too.

Variations

When it comes to making frittata combinations, imagination is the limit! Try these other tested substitutes-

Instead of fresh chopped spinach, add frozen spinach. If using frozen, thawed spinach, squeeze all the excess water after thawing, then add it to the egg mixture.
Substitute cheddar for any cheese you like.
I prefer moderately spiced frittata for breakfast, but feel free to add fresh herbs like thyme, basil, or chives.
Other vegetables like – kale, broccoli, mushrooms, red bell peppers, artichokes, or asparagus can be used for this frittata.
Instead of Russet potatoes, you can use Idaho and Yukon gold potatoes. They are equally starchy and works great.
You can bake this frittata into muffins too. Simply skip the hash brown layer and pour the egg mixture in the greased baking pan and bake for 20 minutes.

Nutrition