Corned Beef Hash Frittata
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 29.58 ml butter
- 1 large red onion, chopped
- 29.58 ml olive oil
- 907.18 g southern style frozen hash brown potatoes, thawed
- 680.38 g deli corned beef, roughly chopped
- 7.39 ml salt, divided
- 3.69 ml pepper, divided
- 3.69 ml ground thyme
- 4.92 ml garlic powder
- 9.85 ml dry mustard
- 0.25 ml cayenne
- 6 eggs
- 473.18 ml milk
directions
- Preheat oven to 350 degrees.
- In a large oven safe skillet, over medium heat, sauté the onion in the butter for approximately 3-5 minutes, stirring occasionally.
- Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
- Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
- Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the egg mixture over top of the corned beef hash mixture.
- Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
- Cool slightly, cut into wedges and serve.
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