The purpose of this breakfast was to use up some of the leftovers we had from camping. Let me tell you that it turned out pretty good!
What you need:
2 cups shredded hashbrowns
1/2 cup milk
frittata toppings of your choice (I used ham, bacon, red bell pepper, and carmelized onions)
1/2 cup shredded cheese
What to do:
Preheat your oven to 350.
Add 1 tbsp olive oil to a pan set to med – med high heat. Sprinkle a little salt, pepper, garlic powder, and paprika on the hashbrowns. When browned add another tbsp of olive oil to the hashbrowns and flip.
Cook until browned. Transfer to a plate.
Add your chosen frittata toppings to the pan to cook, brown, warm, or whatever the case may be. In a bowl wisk the eggs and milk together. Spread the ingredients in the pan evenly and gently pour the egg mixture into the pan.
Sprinkle half of the shredded cheese on top ad the hashbrowns and the rest of the cheese.
Place the pan in the oven for 10-15 minutes (until the egg is puffed up and the hashbowns are golden brown.
Serve and enjoy. Don’t forget that your pan handle is hot! (I always do)
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This post is linked to Joy in My Kitchen.