This Hash Brown Frittata recipe is cooked in a skillet with a shredded hash brown crust and is topped with egg, veggies and cheese. It’s an easy to make breakfast, and it’s a filling one too. You’ll be feeling full for a good part of the day.
What is a Frittata?
Originally, the Italian word “frittata” referred to something fried. Over time, the word became associated with an egg dish “fried” in a skillet. Sometimes it’s finished in the oven or under a broiler. It can be eaten for breakfast, lunch or dinner.
Ingredients Needed:
- Oil: Use vegetable or canola oil. Avocado oil can be used as well.
- Hash Browns: Look for frozen hash brown potatoes (the shredded kind).
- Veggies: Feel free to change things up, but in this recipe we’re using zucchini, onion and tomato.
- Eggs: You’ll need 6 large eggs for this recipe.
- Milk: I like to use whole milk for the best results. You can also use cream.
- Cheese: Feel free to change things up, but in this recipe we’re using cheddar cheese.
- Salt and Pepper
How to make a Hash Brown Frittata:
In a skillet, cook the hash browns in a bit of oil. Then add in the zucchini and onions. Add the cover and cook for 6 to 7 minutes.
Then you’ll combine the eggs, milk and salt/pepper to make the egg custard. That’s poured over the hash brown mixture. The egg mixture is going to seep through the holes in the hash browns, and that’s what you want. Move the skillet around a bit to make that happen. Then top the eggs with tomato. Add the lid and let the hash brown frittata cook on low until the eggs are cooked though. Sprinkle some cheese on top, and let it melt. It’s ready to serve!
Recipe Tips
- Make sure your pan is preheated before adding the oil. Then you can easily roll the oil around to cover the bottom of the pan.
- You can use a nonstick pan, but make sure it’s oven-safe.
- Don’t overcook the eggs.
- Change up the veggies and add things like bell pepper, spinach or mushrooms. Stick with about 2 cups of veggies total.
- Try using Swiss, Gouda or Gruyere in place of the cheddar cheese.
- Add in a protein such as ham or bacon.
- Feel free to top this hash brown frittata with fresh herbs like chopped basil, chopped thyme or chopped chives.
What’s the difference between a frittata and a quiche?
A frittata is a crustless egg bake that starts out cooking on the stovetop and sometimes finishes up in the oven. A quiche is baked in a buttery pastry, and it’s filled with more of a custard made from dairy and eggs.
What you’ll love about this recipe:
- You’re going to love the creamy egg mixture on a hash brown crust.
- It’s a very versatile dish where you can change up so many of the ingredients.
- It happens to be a lovely dish to make for lunch. Add a small salad and a glass of white wine!
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In a medium skillet heat the oil over medium-heat. Add the hash browns and cook for a few minutes until heated through, stirring occasionally. Stir in the zucchini and onions. Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
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In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the mixture evenly over the hash browns; using spatula, poke the hash browns in several places to help the mixture seep through to the hot skillet. Sprinkle the tomatoes on top. Sprinkle with salt and pepper.
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Cover the skillet, and cook over medium-low heat for 6 to 7 minutes or until the eggs are just about set.
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Sprinkle the cheese on top. Cover and cook for 2 to 3 minutes or until the cheese is melted.
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Loosen the edges and cut into wedges.
Serving: 1serving, Calories: 360kcal, Carbohydrates: 23g, Protein: 19g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 309mg, Sodium: 655mg, Potassium: 559mg, Fiber: 2g, Sugar: 3g, Vitamin A: 779IU, Vitamin C: 15mg, Calcium: 285mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.