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Hash Brown Frittata

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

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( 34 Ratings)

34 Ratings

5 Stars 26%

4 Stars 32%

3 Stars 26%

2 Stars

1 Stars

Member Reviews ( 10 )

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

2: cups refrigerated shredded hash brown potatoes

1: can (11 ounces) Green Giant® SteamCrisp® Mexicorn® 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

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

For 1 gram of fat and 215 calories per serving, use 1 cup fat-free cholesterol free egg product, fat-free (skim) milk and reduced-fat Cheddar cheese.

Add some kick to this frittata by topping it off with your favorite salsa or barbecue sauce. Spoon sauce over each wedge or serve on the side.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 295
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% ),
Cholesterol: 225mg; 225%;
Sodium: 730mg; 730%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 4g 4% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 12%;
Vitamin C: 14%;
Calcium: 10%;
Iron: 8%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 8/30/2012 6:37:34 PM REPORT ABUSE AugustusPoirot said:

Rating:

I have a recipe book (in Spanish) that was published in Spain. This fritatta (Italian omlette), I think, would be much improved if the process followed my Spanish omlette with potatoes. Please understand that some of the ingredients here would not belong in a true Spanish omlette. But here goes: 1. Use 1 T. EVOO in med. high pan. 2. Spread the potatoes in the hot oil. Instead of onion salt, cut a small yellow onion as thin as you can, break the rings, and spread it over the potatoes. Salt and pepper. 3. Cover and reduce heat to medium. When onions are clear, stir everything up. 4. Let the potatoes and onions lightly brown on the bottom uncovered. Watch them carefully. This is where they could burn. 5. Stir again. Add egg mixture. Turn the heat down another notch. Cover the pan. 6. As soon as the eggs 2 inches in from the edges are firm, begin to lift up the sides and pick up and tilt the pan to allow the uncooked eggs from the middle to seep underneath. Continue this step until you have "uncooked" eggs only in the center. Cover and allow those eggs to firm up. 7. Enjoy

This reply was: Helpful Inspiring

Posted 5/13/2011 5:06:33 PM REPORT ABUSE cwilliams1229 said:

Rating:

We thought this was tasty. Make sure all of the egg gets through to get cooked though. I cooked it for longer than it said to get the hashbrowns more done.

This reply was: Helpful Inspiring