Potato and Bacon Frittata

May 15th, 2016

Mademoiselle loves to expand her culinary skills! She needed to make a quick brunch for a few friends so I sent over this super easy Potato and Bacon Frittata recipe. It could even be a big hit for Father’s Day, if you are in charge of cooking! So easy and delicious!

2016-05-01 15:17:21

Serves 6

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Ingredients

3 Tablespoons Butter
2 Cups Frozen Hash Browns either plain or with peppers and onions (We use Alexia)
6 Large Eggs
2 Tablespoons Milk
1 Cup of Shredded Cheddar (We use smokey cheddar)
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
6 Slices of pre-cooked bacon (crumbled)

Fresh garnishes

Chopped Herbs
Chopped Tomatoes
Chopped Avocado
Chopped Scallions or Chives

Prepare egg mixture

Combine eggs, milk, salt and pepper, set aside. If using herbs add them here.

In a non-stick skillet or seasoned and well-greased cast iron skillet

Melt butter over medium heat.
Add frozen potatoes and cook until browned, but not too crisp.
Pour over potatoes. As the egg mixture starts to cook, gently lift the edges of the frittata with a spatula tilting pan to promote even cooking. Continue lifting and flowing egg underneath the frigate until the center is cooked. If you have difficulty cooking center place a lid on top for 2-3 minutes or turn over gently.
Remove from pan to platter. Sprinkle with cheese. Cover for 5 minutes or until cheese is melted.
Add bacon. Add other toppings or place chopped toppings or salsa on the side.

Notes