Hash Brown Frittata

Name: Hash Brown Frittata
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 eggs; 473 milliliters refrigerated shredded hash brown potatoes; 59 milliliters milk; 1 teaspoon onion salt; 1 teaspoons red pepper sauce; 79 milliliters shredded Cheddar cheese; 312 grams can whole kernel corn with red and green peppers, drained

Hash Brown Frittata might be just the main course you are searching for. This recipe makes 4 servings with 258 calories, 12g of protein, and 9g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have cheddar cheese, hash brown potatoes, milk, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Cooking Spray

Onion Salt

Potato

Corn

Equipment you will use

Frying Pan

Meanwhile, mix eggs, milk, marjoram and pepper sauce.

Ingredients you will need

Hot Sauce

Marjoram

Egg

Milk

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.

Ingredients you will need

Potato

Egg

Equipment you will use

Spatula