Crispy Hash Brown Frittata
Is it even brunch if there isn’t some variation of crispy fried potato on your plate? This deeply golden hash brown frittata is sure to be the star of your next weekend breakfast. Top it off with a dollop of sour cream, smoked or cured salmon, and a sprinkle of everything bagel seasoning!
This crispy hash brown frittata recipe starts with a bag of frozen, store-bought, shredded hash browns because well, you not going to find me peeling and grating potatoes on a weekend morning! The shredded potatoes are folded into a creamy, custardy egg mixture with sour cream and chives and then fried on the stovetop until the edges become golden brown and super-crispy, then lastly, it’s finished in the oven where the eggs will gently set. No flipping required!
Top your frittata with a generous dollop of sour cream, a sprinkling of everything bagel spice, smoked or cured salmon (feeling adventurous? try making your own!), fresh herbs, and onion.
Don’t feel obligated to serve your frittata with sour cream and salmon. I know for a fact my boyfriend would prefer to eat his with ketchup and a side of bacon. This recipe is a blank slate feel free to make it your own!
Ingredients You’ll Need
Here’s everything you’ll need to make this Crispy Hash Brown Frittata: frozen hash browns (I used the brand Simply Potatoes), eggs, sour cream, smoked or cured salmon or, everything” bagel seasoning, red onion, chives, and dill.
Recipe Step by Step:
Step 1. Fry the Frittata
Before you get started check out my tips below to ensure that your frittata does not stick to the pan! Cook the frittata for 5-10 minutes then transfer it to the oven.
Step 2. Bake
Bake the frittata until it’s golden brown and crispy. Finish it under the broiler for 2-3 minutes to get some color on the top. If you’re using a non-stick pan skip the broiler.
Step 3. Serve
Flip the frittata out of the pan and onto a paper towel-lined plate. The paper towels will absorb the excess oil. Let cool for 5 minutes, remove the paper towels and top with bagel seasoning, sour cream, smoked salmon, onion, and herbs. Serve immediately.
FAQs & Expert Tips:
To keep your frittata from sticking to the pan you will want to use plenty of fat, in this case, olive oil. Don’t worry you can use paper towels to absorb excess oil after the frittata is cooked. Make sure your pan is thoroughly pre-heated before adding the oil, then tilt the pan so that the oil coats all sides before pouring in the frittata batter. These small steps make a big difference.
You can use a non-stick pan to make this frittata just make sure that it’s oven-safe and skip the broiling step. Non-stick pans shouldn’t go under the broiler.
A frittata is a crust-less egg bake that starts out cooking on the stovetop and then is usually transferred to the oven to finish cooking. A quiche is baked in a buttery pastry and is more of a set custard due to its high ratio of dairy to eggs.
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Crispy Hashbrown Frittata
Ingredients
Frittata
- 1 20oz bag frozen hashbrowns - defrosted
- 4 large eggs
- 1/3 c sour cream
- 1/4 c finely chopped chives
- 1 tsp kosher salt
- 1/4 c neutral oil
Toppings
- 4 oz smoked salmon or lox
- 1/4 red onion - thinly sliced
- 1/2 c sour cream
- 2 tbsp everything bagel seasoning
- fresh herbs like dill and chives
Instructions
- Preheat your oven to 375F.
- In a large bowl whisk together the eggs, sour cream, chives, and salt, then fold in the hashbrowns.
- Heat a medium-sized oven-safe skillet or saute pan over medium-high heat. Wait until the pan is hot then pour in the oil. Swirl the oil in the pan so that it coats all sides then pour in the egg and hashbrown mixture. Cook the frittata on the stovetop for 5-10 minutes or until you can see that the edges are golden brown then transfer the whole pan to the oven for 20 minutes. After 20 minutes, switch the oven to broil and broil the top of the frittata until it's golden brown, about 2-3 minutes. Keep a close eye on it so that it doesn't burn. If using a non-stick pan skip this step.
- Flip the frittata out of the pan, onto a paper towel-lined plate to absorb the excess oil. Let cool for 5 minutes then top with bagel seasoning, sour cream, smoked salmon, herbs, and onion. Cut into slices and serve!
Notes
- To keep your frittata from sticking to the pan you will want to use plenty of fat, in this case, oil. Don’t worry you can use paper towels to absorb excess oil after the frittata is cooked. Make sure your pan is thoroughly pre-heated before adding the oil, then tilt the pan so that the oil coats all sides before pouring in the frittata batter. These small steps make a big difference.
You can use a non-stick pan to make this frittata just make sure that it’s oven-safe and skip the broiling step. Non-stick pans shouldn’t go under the broiler.
Frittata vs. Quiche:
- A frittata is a crust-less egg bake that starts out cooking on the stovetop and then is usually transferred to the oven to finish cooking. A quiche is baked in a buttery pastry and is more of a set custard due to its high ratio of dairy to eggs.
Storing Leftovers and Reheating:
- Leftovers can be stored covered, in the refrigerator for up to three days. Reheat in the oven at 400 for 5-10 minutes.
This was awesome! I substituted minced shallot for chives and greek yogurt for sour cream (because I had it on hand) and will be making it again very soon. Easy and delicious.