The sun is peeking through the curtains on a lazy Sunday morning. You want a breakfast that feels truly special today. This Hash Brown Frittata is the perfect answer for your family.
It is warm, cheesy, and incredibly easy to make. This dish delivers a golden, crispy crust that everyone loves. It makes your kitchen smell like a cozy neighborhood cafe. You can have it on the table in under an hour.
Why You’ll Love This Recipe
This recipe is a total winner for busy mornings. It combines crunchy potatoes with a creamy egg filling. You get a restaurant-quality meal right at home. It is especially wonderful for a bright spring brunch.
Your kids will love the crispy potato edges. It feels fancy but uses simple pantry staples. You only need one skillet for the whole process. This means less cleanup and more time with your family.
Simple Cooking Method
Making this dish is very straightforward and stress-free. You start by crisping up the shredded potatoes first. This creates a sturdy and delicious base for the eggs. Then, you simply pour in the seasoned egg mixture.
Even a beginner cook can master this recipe easily. The oven does most of the hard work for you. You just need to whisk and pour. It is a foolproof way to serve a crowd.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh vegetables add a lovely pop of color.
- 20 oz frozen shredded hash browns, thawed and squeezed dry
- 3 tablespoons unsalted butter, melted
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup finely diced yellow onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Step-by-Step Directions
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
- In a 10-inch oven-safe skillet, combine thawed hash browns with melted butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Press the potato mixture firmly into the bottom and up the sides of the skillet to form an even crust.
- Bake the hash brown crust for 20 minutes until the edges are golden brown and crispy.
- Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large mixing bowl, whisk together the eggs, heavy cream, diced bell peppers, onion, and the remaining salt and pepper.
- Pour the egg mixture into the pre-baked potato crust and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 15 minutes or until the center is set and the cheese is melted and slightly browned.
- Remove from the oven and garnish with fresh parsley.
- Allow the frittata to rest for 5 minutes before slicing and serving.
Best Ways to Enjoy It
Serve this frittata warm right from the skillet. It looks beautiful on a weekend brunch table. Pair it with a fresh fruit salad for balance. A hot cup of coffee is the perfect companion.
You can also serve it with a light green salad. This makes it a great option for lunch. Set the table and enjoy a leisurely morning together. Every slice is full of savory, cheesy goodness.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish is great for quick weekday breakfasts. Simply reheat a slice in the microwave for a minute.
For the best texture, use a toaster oven. This helps keep the potato crust nice and crispy. You can even enjoy it cold if you like. It is a versatile meal for busy people.
Tips for Best Results
- Squeeze every drop of water from the thawed potatoes.
- Dry potatoes ensure your crust stays extra crispy.
- Use a cast iron skillet for the best heat distribution.
- Don’t skip the par-baking step for the potato crust.
- Add a handful of fresh summer spinach for extra greens.
- Grate your own cheese for a much smoother melt.
- Let the frittata rest before slicing to keep it neat.
- Use a sharp knife to cut through the potato crust.
Ways to Switch It Up
- Swap the cheddar for Swiss or pepper jack cheese.
- Add cooked bacon or crumbled sausage for extra protein.
- Use mushrooms and kale for a veggie-packed version.
- Swap heavy cream for whole milk for a lighter feel.
- Add a dash of hot sauce for a spicy kick.
Common Questions
Can I use fresh potatoes instead of frozen?
Yes, you can use freshly grated potatoes. Just be sure to rinse and dry them thoroughly. Squeezing out the starch helps them crisp up beautifully.
How do I know when the frittata is done?
The center should be set and not jiggly. It will slightly puff up when it is ready. A toothpick inserted should come out clean.
Can I make this ahead of time?
You can bake the crust the night before. Just store it covered at room temperature. Then, add the eggs and bake in the morning.
I hope this cozy Hash Brown Frittata brings joy to your table. It is the perfect way to start a beautiful spring day. Happy cooking!
— Lidia
Irresistible Hash Brown Frittata
Ingredients
- 20 oz frozen shredded hash browns, thawed and squeezed dry
- 3 tablespoons unsalted butter, melted
- 8 large egg s
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup finely diced yellow onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
- In a 10-inch oven-safe skillet, combine thawed hash browns with melted butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Press the potato mixture firmly into the bottom and up the sides of the skillet to form an even crust.
- Bake the hash brown crust for 20 minutes until the edges are golden brown and crispy.
- Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large mixing bowl, whisk together the eggs, heavy cream, diced bell peppers, onion, and the remaining salt and pepper.
- Pour the egg mixture into the pre-baked potato crust and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 15 minutes or until the center is set and the cheese is melted and slightly browned.
- Remove from the oven and garnish with fresh parsley.
- Allow the frittata to rest for 5 minutes before slicing and serving.
