You can make a frittata a million different ways. I change up the protein and veggies every time I make a frittata based on what I have on hand. This one was one I made not that long ago. In this rendition, I added sliced ham, sweet peppers, and purple onions. It was a nice balance of savory and sweet. I was able to share this with some friends and family and they all loved it. I had some fresh salsa that I made using tomatoes from my garden and it was the perfect addition to this delicious Hash Brown Frittata. When I don’t have fresh salsa, I like adding my Romesco as a topper to my frittata.
The key is browning the hash browns first. This will give a good base for your other ingredients to sit on and browning the hash browns adds so much flavor. Don’t skip this step. I usually start the hash browns while I prep the other ingredients.
If you give this recipe a try, please come back and leave a comment. Your feedback is greatly appreciated!
Hash Brown Frittata
1 bag hash browns, thawed
2 T ghee or olive oil
½ t salt
½ t pepper
1 package sliced ham, chopped
½ lb mini sweet peppers, sliced
½ purple onion, sliced
12 eggs, whisked
Basil, cilantro, or chives
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Place hash browns on parchment paper, drizzle with ghee or olive oil, salt and pepper and mix
Bake hash browns for 25 minutes, until lightly golden
Grease 9X13 pan
Reduce oven temperature to 350 degrees
Transfer cooked hash browns to the bottom of the 9X13 pan
Top hash browns with ham, peppers and purple onion
Add whisked eggs
Bake for 25-30 minutes until egg mixture is set
Top with fresh herbs
During the summer months, I often also add fresh salsa to this frittata.
Whole30, Paleo, Dairy Free, Gluten Free, Breakfast, Brunch