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Hash Brown Frittata

Hash Brown Frittata

The ultimate comfort food, this Hash Brown Frittata combines crispy hash browns with fluffy eggs and savory vegetables. Easy to make and perfect for any meal, it’s a dish that will satisfy your cravings. Give it a try tonight for a delicious, hearty meal!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable or canola oil
  • 2 cups frozen hash brown potatoes
  • ½ cup finely chopped zucchini
  • ¼ cup finely chopped sweet onion
  • 6 large eggs
  • ¼ cup milk
  • ½ cup chopped tomatoes
  • salt and pepper
  • 1 cup shredded cheddar cheese

Equipment

  • Wooden Spoon
  • Whisk
  • Skillet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. In a medium skillet, heat the vegetable or canola oil over medium heat. Allow the oil to warm up for about 1 to 2 minutes. You’ll know it’s ready when it shimmers slightly.
  2. Add the frozen hash brown potatoes to the skillet in an even layer. Cook for about 3 to 5 minutes, stirring occasionally, until they’re heated through and start to develop a golden color.
  3. Next, stir in the zucchini and onion. Cover the skillet and let it cook for another 6 to 7 minutes, stirring occasionally. You want the vegetables to soften but still retain some texture.
  4. While the vegetables are cooking, whisk together the eggs, milk, salt, and pepper in a medium bowl until well combined. You’re looking for a nice, fluffy mixture.
  5. Once the hash browns and vegetables are ready, pour the egg mixture evenly over them. Using a spatula, gently poke the hash browns in several places to help the egg seep through.
  6. Sprinkle the chopped tomatoes on top, followed by a bit more salt and pepper to taste. You want to ensure everything is well-seasoned.
  7. Cover the skillet again and cook over medium-low heat for about 6 to 7 minutes. Keep an eye on it, and look for the edges of the eggs to begin setting, while the center remains slightly jiggly.
  8. After the eggs are almost set, sprinkle the shredded cheddar cheese on top. Cover the skillet once more and cook for an additional 2 to 3 minutes, until the cheese is melted and bubbly.
  9. Once everything is cooked, gently loosen the edges with a spatula and cut the frittata into wedges. Serve warm and enjoy!

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days, making it easy to enjoy again!
Freezing: You can freeze portions of the frittata for up to two months. Just thaw in the refrigerator before reheating.
Try different cheeses: Instead of cheddar cheese, experiment with mozzarella or feta for a unique flavor twist.
Mix up the veggies: Use whatever vegetables you have handy—spinach, bell peppers, or even mushrooms work wonderfully!
Add protein: If you’d like to add more substance, consider including cooked sausage or even some diced tofu.
Make it a mini frittata: Use a muffin tin to create individual mini frittatas for a fun brunch option. Just adjust the cooking time!