Hash Browns Ham Frittata
Golden hash browns make a great crust for this hash browns ham frittata! Serve as is or with hot sauce for a spicy little pop!
Servings: 6
Ingredients
For the Crust
- 1/4 Cup Oil divided
- 4 Cups Hash Browns divided
- 1/2 teaspoon Salt divided
- 1/4 teaspoon Pepper divided
For the Filling
- 2 teaspoons Butter or oil
- 10 Large Eggs
- 1/4 Cup Milk
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Mini Sweet Peppers chopped
- 1/2 Cup Green Bell Pepper chopped
- 1 1/2 Cups Baby Spinach
- 1 1/2 Cups Smoked or Brown Sugar Ham chopped
Instructions
- Heat the oven to 375 degrees.
- Heat a nonstick skillet over medium heat.
- Add the oil and once hot add half of the hash browns.1/4 Cup Oil, 4 Cups Hash Browns
- Sprinkle with half of the salt and pepper and allow to cook for 7-8 minutes.1/2 teaspoon Salt, 1/4 teaspoon Pepper
- Flip the hash browns once golden and cook an additional 2-4 minutes or until golden.
- Repeat with remaining hash browns.
- Using an oven-safe skillet or cast iron skillet, drizzle a small amount of oil in the bottom and rub it around with a napkin.2 teaspoons Butter or oil
- Layer half of the hash browns in the bottom, covering the entire bottom.
- Use the remaining hash browns to tear in strips and press along the sides of the skillet to create a crust.
- In a large bowl, whisk together the eggs, milk, salt and pepper.10 Large Eggs, 1/4 Cup Milk, 1/4 teaspoon Salt, 1/8 teaspoon Pepper
- Stir in the cheese and set aside.1 Cup Shredded Cheddar Cheese
- With the empty nonstick skillet, heat the burner to medium high heat and add the peppers.1 Cup Mini Sweet Peppers, 1/2 Cup Green Bell Pepper
- Cook for 2 minutes or until tender, stirring occasionally.
- Add the ham and spinach and cook for another 2 minutes or until the spinach has completely cooked down.1 1/2 Cups Baby Spinach, 1 1/2 Cups Smoked or Brown Sugar Ham
- Set aside and place the hash browns skillet back over the hot burner.
- Let the potatoes begin to heat up again, about 1 minute.
- Quickly pour the pepper mixture in with egg mixture and then into the hash browns skillet.
- Allow to cook for about 30 seconds or until the sides just begin to set.
- Place in the oven for 10-12 minutes or until the middle is set and does not jiggle when you move the pan.
- Allow to cool for 5 minutes and serve.
Notes
left overs can be stored in an airtight container in the refrigerator for up to 4 days
Nutrition
Serving: 1g | Calories: 498kcal | Carbohydrates: 29g | Protein: 25g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 982mg | Potassium: 781mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2627IU | Vitamin C: 74mg | Calcium: 217mg | Iron: 4mg