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a white plate filled with a crispy, golden brown hash brown frittata topped with smoked salmon, a dollop of sour cream and fresh herbs. blue knife on the side, white background.
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5 from 4 votes

Crispy Hashbrown Frittata

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!
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 407kcal



  • 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


  • 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


  • 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!


How to keep your frittata from sticking to the pan:
  • 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. 


Calories: 407kcal | Carbohydrates: 28g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1116mg | Potassium: 558mg | Fiber: 2g | Sugar: 2g | Vitamin A: 677IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 2mg