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A golden brown hash brown frittata in a cast iron skillet garnished with fresh parsley.

Irresistible Hash Brown Frittata

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 310 kcal

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.