Hash Brown Frittata

For those who are unfamiliar with the term frittata – in simple terms, it means omelets baked in the oven, and hash browns stand for pan-fried shredded potatoes cooked until golden and crispy.

Frittatas are incredibly versatile and can be cooked in a variety of ways, each one tasting better than the other.

I have cooked my frittata with fresh vegetables and cheese. At first, I was skeptical that because of all the greens in there, my kids will pass on this breakfast frittata with hash browns. 

But I was surprised, after letting it bake for about 40 minutes; the flavors really came together, and this was a huge hit with my family!

With ingredients like Russet potatoes, eggs, and green vegetables, this recipe is packed with healthy nutrients and minerals.

Let’s look at the ingredients that make up this hash brown frittata. This recipe is made up of 2 parts – 

• the base layer – made with potatoes and
• the top layer – filled with eggs, cheese, and vegetables

The base layer!

» Potatoes – I have used shredded Russet potatoes. They are starchy and perfect for baking. In addition to that, Russet potatoes are an excellent source of Vitamin B6, Potassium, and Manganese. You can use Idaho potatoes as an alternative. 

» Salt and pepper – to flavor the potatoes.

» Olive Oil – to bind everything together and moisten the potatoes. Feel free to use other oil – coconut oil, avocado oil, anything you have on hand.

The top layer!

» Eggs – are a good source of protein. They are also rich in selenium, vitamin D, B6, B12, iron, zinc, and copper.

» Fresh vegetables like spinach, tomatoes, scallions, and bell peppers

» Cheese – I have used shredded cheddar cheese, but feel free to use your favorite.

» Salt and Pepper – morning breakfast doesn’t require too many flavorings, but if you prefer, you can use fresh herbs like basil and thyme to add more flavor to this frittata.

So, treat your family to this wholesome grated potato frittata that delivers comfort while being healthy!

Prepare the base layer

1. Preheat oven at 425 degrees F. Grease an 8-inch pre-seasoned cast iron skillet. 

2. 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. 

3. 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. 

1. While the hash brown layer is cooking, let’s prepare the top egg layer.  In a large bowl, whisk eggs, salt, and pepper.

2. Add milk.

3. Whisk until frothy.

4. 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. 

5. Preheat oven at 350 degrees F. Evenly spread the shredded cheddar cheese at the top of the baked hash brown crust.

6. 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.

7. Once cooked, remove from oven and allow it to cool for at least 10 minutes before serving. 

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. But remember to keep your frittata as simple as you can. Too many high-moisture additions will prevent the eggs from cooking evenly.

» 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. 

» Before removing the frittata from the oven, always insert a toothpick in the center to check for doneness. If it comes out clean, you are all set. Remove from oven and enjoy. 

» Every oven is different; therefore, cooking time may vary. Closer to the cooking time (20 minutes into cooking), start monitoring your frittata. Overcooking may result in a rubbery and dry-textured frittata.

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.  

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.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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