Hash Browns Frittata Recipes

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CHEESY HASHBROWNS FRITTATA



Cheesy Hashbrowns Frittata image

Enjoy breakfast for dinner with this hearty and ultra-impressive frittata.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

1/2 lb lean (at least 80%) ground beef
1 2/3 cups hot water
2 tablespoons butter or margarine
1 box Hamburger Helper™ cheesy hashbrowns
1 medium red, orange or green bell pepper, seeded and chopped (about 1 cup)
8 eggs, lightly beaten
1/2 teaspoon salt
2/3 cup milk
Additional salt and ground black pepper

Steps:

  • Heat oven to 375°F. In 10-inch ovenproof nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, potatoes (from Hamburger Helper box) and bell pepper. Heat to boiling over high heat, stirring constantly, until butter is melted.
  • Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed.
  • In medium bowl, beat eggs and 1/2 teaspoon salt with whisk until well combined. Pour eggs over potatoes in skillet, stirring to evenly combine. Cook 4 to 5 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until bottom is set and most of egg is cooked. Place skillet in oven.
  • Bake 8 to 10 minutes or until eggs are fully cooked.
  • In medium bowl, mix milk and topping mix (from Hamburger Helper box). Cut frittata into wedges. Drizzle with topping mixture. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 360, Carbohydrate 34 g, Cholesterol 285 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 0 g

HASH BROWN FRITTATA



Hash Brown Frittata image

Hash brown frittata is an easy and delicious oven recipe made with lots of vegetables, including hash browns, garlic, and onions.

Provided by Linda Larsen

Categories     Dinner     Entree     Breakfast

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (chopped)
2 cups frozen hash brown potatoes (thawed and drained)
8 eggs
1/2 cup light cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon dried thyme leaves
3 tablespoons butter (melted)
1 cup shredded mozzarella cheese
1 cup shredded Colby cheese

Steps:

  • Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
  • In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
  • Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
  • Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.

Nutrition Facts : Calories 426 kcal, Carbohydrate 22 g, Cholesterol 231 mg, Fiber 2 g, Protein 16 g, SaturatedFat 12 g, Sodium 792 mg, Sugar 3 g, Fat 31 g, ServingSize 1 baking dish (8 servings), UnsaturatedFat 0 g

HASH BROWN AND HAM FRITTATA



Hash Brown and Ham Frittata image

A hearty frittata filled with smoked ham, peppers, spinach, and cheddar cheese, all inside a crispy hash brown crust.

Provided by Annalise

Categories     Breakfast

Number Of Ingredients 11

Olive oil
1 cup chopped mini sweet peppers ((about 6 mini peppers))
1/2 cup chopped bell pepper ((about 1/2 pepper))
1 ½ cup baby spinach ((45 grams))
1 ½ cup cubed ham ((225 grams))
6 cups frozen shredded hash browns ((1.25 kilograms))
10 large eggs
1/4 cup milk ((60 ml))
1/2 teaspoon salt (, plus more to taste)
1/4 teaspoon pepper (, plus more to taste)
1 cup shredded cheddar cheese ((113 grams))

Steps:

  • Preheat oven to 375 degrees F.
  • In a 10 or 11-inch cast iron or oven-safe skillet, add a small pour of olive oil and set over medium heat. Add peppers and cook for about 2 minutes until softened. Add spinach and ham and cook for another 1-2 minutes until spinach has wilted. Transfer mixture to a bowl and set aside.
  • Increase skillet heat to medium high heat and add a generous pour of olive oil. Add half of the shredded hash browns, sprinkle with salt and pepper, and cook about 5 minutes, until bottom is brown and crispy. Flip and cook 5 minutes on the other side. Transfer hash browns to a bowl and set aside. Repeat with second half of the shredded hash browns.
  • Remove skillet from heat and make sure it is well-coated with olive oil. Use a spatula to carefully (pan is hot!) press hash browns into the bottom of the pan and about halfway up the sides. Return to heat and let it brown for a few minutes while you finish assembling the egg filling.
  • In a large bowl whisk together the eggs, milk, salt, pepper, and cheese. Add veggie and ham mixture. Pour into skillet. Cook on the stove for about 2 minutes until the edges begin to set.
  • Transfer skillet to the oven and bake for 13-15 minutes until the center is set and doesn't jiggle when moved. Let sit for about 5 minutes before serving.

Nutrition Facts : Calories 339 kcal, Carbohydrate 30 g, Protein 20 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 236 mg, Sodium 666 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CHEESY BACON AND HASH BROWN FRITTATA



Cheesy Bacon and Hash Brown Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

8 ounces bacon, diced
1/2 red onion, diced
2 cups frozen hash browns, thawed
1 3/4 teaspoons kosher salt
1 bunch Tuscan kale, chopped
10 large eggs, at room temperature
1/2 cup heavy cream or whole milk, at room temperature
4 ounces sharp white Cheddar, grated (about 1 1/2 cups loosely packed)
4 ounces mozzarella, grated (about 1 cup)

Steps:

  • Preheat the broiler to high and position a rack in the top third of the oven.
  • Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
  • Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

HASH BROWN FRITTATA



Hash Brown Frittata image

Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 8

2 cups refrigerated shredded hash brown potatoes
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
1/4 cup milk
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/2 teaspoon red pepper sauce
1/3 cup shredded Cheddar cheese

Steps:

  • Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
  • Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
  • Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg

CHEESY BACON AND HASH BROWN FRITTATA



Cheesy Bacon and Hash Brown Frittata image

Mozzarella, sharp cheddar, hash browns, onions, bacon, kale... what more could you want in this all-in-one breakfast?

Provided by Giada De Laurentiis

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces bacon (diced)
1/2 red onion (diced)
2 cups frozen hash browns (thawed)
1 3/4 teaspoon kosher salt (divided)
1 bunch Tuscan kale (chopped)
10 large eggs (at room temperature)
1/2 cup heavy cream or whole milk (at room temperature)
4 ounces sharp white cheddar cheese (grated, about 1 1/2 cups loosely packed)
4 ounces mozzarella cheese (grated, about 1 cup)

Steps:

  • Preheat the broiler to high and position a rack in the top third of the oven.
  • Add the bacon to a 12 inch nonstick oven proof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
  • Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.

Nutrition Facts : ServingSize 4, Calories 789

SPINACH HASH BROWN FRITTATA



Spinach Hash Brown Frittata image

I love this recipe for its ease! Make it the night before, cover with plastic and pop it in the refrigerator and bake the next morning! -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 16

1 large onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces pancetta or bacon strips, finely chopped
3 cups frozen shredded hash brown potatoes, thawed
8 large eggs, lightly beaten
1 cup 2% milk
1 cup fontina cheese, divided
1 cup shredded cheddar cheese, divided
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 281 calories, Fat 19g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 542mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

HASH BROWNS FRITTATA



Hash Browns Frittata image

I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.

Provided by Fluffy

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
2 cups frozen hash brown potatoes
1/2 cup chopped green peppers or 1/2 cup red pepper
1/4 cup chopped onion
6 eggs
1/4 cup milk
salt and pepper
1 cup shredded cheddar cheese

Steps:

  • In a medium skillet heat oil over medium heat.
  • Add hash browns and cook for a few minutes until heated through, stirring occasionally.
  • Stir in green or red pepper and onions.
  • Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
  • In a medium bowl, whisk together eggs, milk, salt and pepper.
  • Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
  • Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
  • Sprinkle cheese over top.
  • Cover and cook for 2 to 3 minutes or until cheese is melted.
  • Loosen edges and cut into wedges.

Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4

HASH BROWNS, SAUSAGE, AND BACON FRITTATA



Hash Browns, Sausage, and Bacon Frittata image

This is a Schwann's recipe idea that I made over. You can make most of this the night before, and bake it in the morning (see directions). My DH doesn't like anything spicy hot, so I don't use 1/2 the jalapeno cheese, but suit yourself!

Provided by Chris Reynolds

Categories     Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

0.5 (2 1/2 lb) package frozen hash browns, thawed
1/2 cup butter, melted
2 cups shredded jalapeno pepper cheese
2 cups shredded cheddar cheese
6 sausage links, cooked and diced
8 slices bacon, cooked and diced
1 cup milk
9 eggs
salt & pepper

Steps:

  • Preheat oven to 425 degrees.
  • Place hash browns into lightly sprayed 9"x11" pan and press down evenly to form a crust. Drizzle with butter and bake for 25 minutes.
  • Place cheeses, sausage, and bacon over the crust. If desired, cover at this point and refrigerate until the next day.
  • Beat milk and eggs together. Pour over cheese and meat.
  • Cook in a 350 degree oven for 30 minutes.

Nutrition Facts : Calories 640.1, Fat 51.5, SaturatedFat 24.1, Cholesterol 332.9, Sodium 697.3, Carbohydrate 22.3, Fiber 1.4, Sugar 1.7, Protein 23.3

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Recipes. Main Courses. Quiche Tarts. Hash Brown Frittata; Hash Brown Frittata. bvseo_sdk, java_sdk, bvseo-4.0.0; CLOUD, getAggregateRating, 158ms; REVIEWS, PRODUCT; bvseo-msg: The resource to the URL or file is currently unavailable.; Prep Time: 20 minutes Cook Time: 20 minutes Servings: 10 A round Italian omelette made from eggs and other ingredients such as vegetables, …
From williams-sonoma.com


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