Corned Beef Hash Frittata
Transform your breakfast or brunch routine with this hearty Corned Beef Hash Frittata, a savory blend of classic corned beef hash flavors baked into a golden, cheesy skillet masterpiece. Loaded with tender potatoes, vibrant bell peppers, and savory diced corned beef, this frittata is bound together by a rich mixture of eggs and creamy milk, all topped with melted cheddar cheese for an irresistible finish. Perfectly baked in the oven after a quick stovetop start, this one-pan dish is easy to make and packed with protein and flavor. Whether you’re serving it for a leisurely weekend brunch or a weeknight dinner, this recipe delivers big on taste and convenience. Garnish with fresh parsley for a pop of color and pair with a crisp side salad or warm toast for a complete meal.
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Recipe Information
Ingredients
- 1 cup cooked corned beef, diced or shredded
- 1 medium potato, peeled and diced
- 1 small onion, diced
- 1 medium bell pepper, diced (any color)
- 8 large eggs
- 0.25 cup milk
- 0.5 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil and the butter in an oven-safe skillet (10-inch works well) over medium heat.
Add the diced potato and cook for about 8-10 minutes, stirring occasionally, until the potato begins to soften and turn golden.
Add the onion and bell pepper to the skillet with the potatoes and cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced or shredded corned beef and cook for 2-3 minutes to combine the flavors. Set aside the mixture in a bowl.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Wipe the skillet clean, add the remaining 1 tablespoon of olive oil, and return it to medium heat. Pour in the egg mixture.
Evenly distribute the corned beef and vegetable mixture over the top of the eggs in the skillet.
Sprinkle the shredded cheddar cheese over the mixture.
Cook on the stovetop for 3-4 minutes, just until the edges of the frittata start to set.
Carefully transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and golden on top.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1817 mg | 606% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.9 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 780 mg | 60% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
