Fresh Corn Salsa Frittata with Hash Brown Crust
Elevate your brunch game with this Fresh Corn Salsa Frittata with Hash Brown Crust—a vibrant, flavorful dish that combines crispy golden hash browns, farm-fresh vegetables, and fluffy eggs in one irresistible skillet creation. The crust, made from perfectly seasoned hash browns, is baked to crunchy perfection and serves as the base for a colorful filling of sweet corn kernels, juicy cherry tomatoes, red onion, and a hint of spicy jalapeño. Whisked eggs tie everything together, and optional melted cheddar adds a touch of indulgence. This frittata isn't just a meal; it's a showstopper that's naturally gluten-free and ideal for weekend brunches, casual breakfasts, or even a light dinner. Serve it warm with a sprinkle of fresh cilantro or a dollop of salsa for a crowd-pleasing dish that's as beautiful as it is delicious. Perfect for those searching for flavorful frittatas, hash brown recipes, or easy brunch ideas!
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Recipe Information
Ingredients
- 3 cups Frozen hash browns (thawed)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 Eggs
- 0.25 cup Milk
- 1 cup Fresh corn kernels (cut from the cob or frozen and thawed)
- 1 cup Cherry tomatoes (quartered)
- 0.25 cup Red onion (diced)
- 0.25 cup Fresh cilantro (chopped)
- 1 Jalapeño (seeded and finely diced, optional)
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch oven-safe skillet or pie dish with 1 tablespoon of olive oil.
In a bowl, combine the thawed hash browns with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until well-coated.
Press the hash brown mixture evenly into the bottom and up the sides of the greased skillet or pie dish to form a crust.
Bake the hash brown crust in the preheated oven for 20 minutes, or until golden and crispy. Remove and set aside to cool slightly.
In a large bowl, whisk together the eggs, milk, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well-combined.
Add the fresh corn kernels, cherry tomatoes, red onion, cilantro, and jalapeño (if using) to the egg mixture. Stir to incorporate the ingredients.
Pour the egg and vegetable mixture into the hash brown crust. Spread it evenly with a spatula.
If using, sprinkle the shredded cheddar cheese evenly over the top.
Return the skillet or pie dish to the oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly puffed up.
Remove from the oven and let it rest for 5 minutes before slicing.
Slice into wedges and serve warm. Garnish with additional cilantro or fresh salsa, if desired.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1548 mg | 516% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 20.0 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 744 mg | 57% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3522 mg | 75% | |
*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.
