Corned Beef Hash Frittata
Ingredients
- 2 tablespoons butter ⓘ
- 1 large red onion, chopped ⓘ
- 2 tablespoons olive oil ⓘ
- 32 ounces southern style frozen hash brown potatoes, thawed ⓘ
- 1 1/2 lbs deli corned beef, roughly chopped ⓘ
- 1 1/2 teaspoons salt, divided ⓘ
- 3/4 teaspoon pepper, divided
- 3/4 teaspoon ground thyme ⓘ
- 1 teaspoon garlic powder ⓘ
- 2 teaspoons dry mustard ⓘ
- 1 pinch cayenne ⓘ
- 6 eggs ⓘ
- 2 cups milk ⓘ
Instructions
- Preheat oven to 350 degrees.
- In a large oven safe skillet, over medium heat, saute 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.
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).