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!
Potato and Bacon Frittata
2016-05-01 15:17:21
Serves 6
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
- If you use a cast iron skillet you can serve stove-top to table!
Adapted from GLinda's Recipe Repertoire
Adapted from GLinda's Recipe Repertoire
Because I Say So http://www.becauseisayso.com/
The fine art of Shelly Lewis Stanfield
The Charleston Academy
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