Corned Beef Hash Frittata

3.71 from 17 votes

When you have a taste for corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata? It will satisfy everyone at the breakfast, lunch, and even dinner table.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast or Brunch

Cuisine: American

Servings: slices

Calories: 347kcal

Author: Renee Goerger

Ingredients

2 tablespoons butter
1 large red onion chopped
2 tablespoons olive oil
1 bag (32 ounces) Southern-style frozen hash brown potatoes thawed
1½ pounds deli corned beef roughly chopped
1½ teaspoon salt divided
¾ teaspoons pepper divided
¾ teaspoons ground thyme
1 teaspoon garlic powder
2 teaspoons dry mustard
⅛ teaspoon cayenne
6 eggs
2 cups milk

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit
In a large, oven-safe skillet, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
Add the olive oil to the skillet along with the hash brown potatoes. Cook, stirring only occasionally until the potatoes have browned.
Stir in the corned beef, 1 teaspoon salt, ½ teaspoon pepper, thyme, garlic powder, dry mustard, and cayenne.
Meanwhile, in a large bowl, whisk the eggs, milk, the remaining salt, and pepper.
Pour the egg mixture over the corned beef hash.
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 golden brown.
Remove. Cool slightly. Cut into wedges, and serve.

Notes

tools and equipment:

large oven-safe skillet, cutting board, chef's knife, measuring cups, measuring spoons, wooden spoon or spatula, whisk, large bowl

Nutrition