Hash Brown, Corn, and Ham Frittata
Hash Brown, Corn, and Ham Frittata
Ingredients
For the Frittata Base
- 6 large eggs
- 1/4 cup milk
- 1/4 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
For the Filling
- 1 tablespoon olive oil
- 1 1/2 cups frozen hash brown bites, cooked until crispy
- 1 cup cooked ham, diced
- 1/4 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup frozen corn, thawed
For the Topping
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). If using a cast iron skillet, ensure it is oven-safe. If not, you will need to transfer the mixture to an oven-safe dish later.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the frozen hash brown bites and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Remove the hash browns from the skillet and set aside.
⏱️ 10 min
- 3
Add the diced ham, yellow onion, and red bell pepper to the same skillet. Sauté for 5-7 minutes, until the onion and bell pepper are softened. Stir in the thawed frozen corn and cook for another 2 minutes.
⏱️ 7 min
- 4
In a large bowl, whisk together the large eggs, milk, chicken broth, kosher salt, black pepper, garlic powder, and dried thyme until well combined and slightly frothy.
⏱️ 3 min
- 5
Return the cooked hash brown bites to the skillet with the ham and vegetable mixture. Spread the ingredients evenly across the bottom of the skillet. Pour the whisked egg mixture over the top, ensuring it distributes throughout the filling.
⏱️ 2 min
- 6
Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
⏱️ 1 min
- 7
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and the top is lightly golden brown. A knife inserted into the center should come out clean.
⏱️ 25 min•🌡️ 375
- 8
Carefully remove the frittata from the oven. Let it rest for 5 minutes before slicing into wedges and serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hash Brown, Corn, and Ham Frittata
Ingredients
For the Frittata Base
- 6 large eggs
- 1/4 cup milk
- 1/4 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
For the Filling
- 1 tablespoon olive oil
- 1 1/2 cups frozen hash brown bites, cooked until crispy
- 1 cup cooked ham, diced
- 1/4 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup frozen corn, thawed
For the Topping
- 1/2 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). If using a cast iron skillet, ensure it is oven-safe. If not, you will need to transfer the mixture to an oven-safe dish later.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the frozen hash brown bites and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Remove the hash browns from the skillet and set aside.
⏱️ 10 min - 3
Add the diced ham, yellow onion, and red bell pepper to the same skillet. Sauté for 5-7 minutes, until the onion and bell pepper are softened. Stir in the thawed frozen corn and cook for another 2 minutes.
⏱️ 7 min - 4
In a large bowl, whisk together the large eggs, milk, chicken broth, kosher salt, black pepper, garlic powder, and dried thyme until well combined and slightly frothy.
⏱️ 3 min - 5
Return the cooked hash brown bites to the skillet with the ham and vegetable mixture. Spread the ingredients evenly across the bottom of the skillet. Pour the whisked egg mixture over the top, ensuring it distributes throughout the filling.
⏱️ 2 min - 6
Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
⏱️ 1 min - 7
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and the top is lightly golden brown. A knife inserted into the center should come out clean.
⏱️ 25 min•🌡️ 375 - 8
Carefully remove the frittata from the oven. Let it rest for 5 minutes before slicing into wedges and serving warm.
⏱️ 5 min