Hash Brown Frittata

Eggs are a great source of protein and aren't necessarily breakfast food. They can be used in many delicious dishes for lunch and dinner as well. This recipe for Hash Brown Frittata is a delicious alternative to a dinner with meat as the main course.

Ingredients:

  • 4 cups refrigerated hash browns, divided (or coarsely grated potatoes)
  • one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)
  • 1 to 2 cups shredded cheese, optional
  • 3 large eggs, lightly beaten
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)
  • salt and pepper, optional and to taste (noting that the soup is already quite salty)

Directions:

  1. Preheat oven to 375F and spray or grease a large oven-safe skillet.
  2. Lightly place about 3 cups hash browns in the skillet, covering the base in a uniform layer. Add the soup over the top of the potatoes and spread it uniformly using a spatula because it's thick. Optionally, sprinkle with cheese.
  3. Pour eggs evenly over the top, and add 1 cup remaining hash browns, lightly sprinkled uniformly over the top.
  4. Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper to taste.
  5. Bake for about 50 minutes, or until golden browned on top and edges have crisped up. 
  6. Allow fritatta to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced.

Source: www.averiecooks.com