Corned Beef Hash Frittata
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.
Servings: 8 slices
Calories: 347kcal
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
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
Serving: 1slice | Calories: 347kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 180mg | Sodium: 1641mg | Potassium: 418mg | Fiber: 0g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 24.1mg | Calcium: 104mg | Iron: 2.4mg
