Hash Browns Frittata
Transform your breakfast or brunch spread with this irresistible Hash Browns Frittata, a savory fusion of crispy hash browns, fluffy eggs, and melty cheddar cheese baked to perfection. This one-pan wonder combines the comforting texture of golden-brown potatoes with vibrant bell peppers, sweet onions, and optional add-ins like bacon or sausage for a customizable, protein-packed dish. Prepared in just 15 minutes and baked to a perfect golden finish, this easy frittata recipe is ideal for feeding a crowd or meal prepping for the week. Garnished with fresh parsley for a pop of color, this hearty, oven-baked delight ensures every bite is bursting with flavor and rustic charm. Perfect for breakfast, brunch, or even dinner, this Hash Browns Frittata is your go-to recipe when you want something that's satisfying, simple, and absolutely delicious. Keywords: hash browns frittata, easy frittata recipe, breakfast casserole, one-pan meal, baked frittata.
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Recipe Information
Ingredients
- 4 cups frozen hash browns
- 8 eggs
- 0.5 cups milk
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups diced onion
- 0.5 cups chopped bell peppers
- 0.5 cups cooked bacon or sausage (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.
Add the frozen hash browns to the skillet. Spread them out evenly and cook for 5-7 minutes, stirring occasionally, until they begin to crisp. Remove the hash browns from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add diced onion and bell peppers, cooking for 3-4 minutes until softened. If using cooked bacon or sausage, stir them in and cook for 1 additional minute.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Return the cooked hash browns to the skillet, spreading them evenly over the onion and bell pepper mixture.
Sprinkle the shredded cheddar cheese over the hash browns.
Pour the egg mixture over the hash browns and cheese, tilting the skillet to distribute the mixture evenly.
Cook on the stovetop over medium heat for 2-3 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and the center is set.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes. Sprinkle with fresh parsley, if desired.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 345 mg | 27% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 736 mg | 16% | |
*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.
