Dress up your hash browns by making a fancy frittata.
Eggs and potatoes will always rise and shine.
Afrittatais one of the simplest breakfast foods to master.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Our Hash Brown Frittata takes two timeless breakfast foodseggs and hash brownsand transforms them into one elegant dish.
Once you learn the simple technique of how to make a frittata, the flavor possibilities are endless.
Add in mixed vegetables, like bell peppers, mushrooms, and spinach, or some cheese.
We recommend chives and dill, but feel free to use any herbs you have on hand.
A dollop of sour cream, creme fraiche, or Greek yogurt on top wouldn’t hurt, either.
Looking for a personal-sized version?
Try ourMini Hash Brown Frittatas.
Whisk together eggs, half-and-half, pepper, and 12 teaspoon of the salt in a medium bowl.
Heat 1 tablespoon of the oil in a 10-inch nonstick oven-safe skillet over medium-high.
Add onion; cook, stirring occasionally, until softened, about 5 minutes.
Add hash browns and 1 tablespoon of the oil; spread mixture into an even layer.
Cook, undisturbed, until hash browns begin to brown on bottoms, about 4 minutes.
(Dont worry if you dont get it all flipped evenly.)
Pour remaining 1 tablespoon oil over hash brown mixture; sprinkle evenly with remaining 14 teaspoon salt.
Cook until hash browns are evenly browned on bottoms, about 3 minutes.
Pour prepared egg mixture over hash brown mixture in skillet; reduce heat to medium.
Cook, undisturbed, until outer edges are set, about 2 minutes.
Transfer skillet to preheated oven.
Bake until center is set, 6 to 8 minutes.
Immediately run an offset spatula around edges of frittata to loosen, and turn out onto a cutting board.
Let stand 5 minutes.
Slice frittata; sprinkle with fresh chives and dill before serving.
