Creamy and Crispy Hash Browns Frittata

This is not my kind of food, but it’s one hundred percent my husband’s kind.

Since I was leaving him home alone with our five year old for four days while I went to Barbardos, I figured the least I could do was make him some comfort food before I left.

I had the ingredients on hand and started tossing things into my cast iron skillet and hoped for the best. I placed three cups of refrigerated hash brown potatoes in the base of the skillet. Although I’m sure you could grate your own, I used the bagged variety for convenience and simplicity.

Then I saw a long-lost can of cream of potato soup lurking in the back of my cupboard that I’ve had since the dark ages and spread it over the potatoes. I do mean spread the soup, rather than pour it. I was reminded just how thick cream-style soups are but the benefit is that it created an almost cheesy texture, without actually using any cheese. However, if you have some shredded cheese, feel free to sprinkle a handful or two over the soup.

Next, I beat three eggs and poured them over the soup and then topped with one additional cup hash browns. My strategy was to place some potatoes on the top surface so that they’d crisp up while baking, Scott loves the well-done parts of food, especially well-done potatoes and since this was for him, I wanted to ensure some crispy topping bits and pieces.

I also drizzled a couple tablespoons of olive oil over the top, added to both encourage the hash browns to brown as well as to add additional richness and flavor.

I seasoned the frittata using a favorite Mrs. Dash Chipotle seasoning blend and anything from curry powder to cayenne pepper could be used based on what you have and enjoy. Prepared soup is quite salty so I omitted adding any salt, but sprinkled a bit of pepper.

Between the weight of the cast iron skillet, the four cups of potatoes, can of soup, and three eggs I got my bicep workout in for the day just hoisting the skillet into the oven. The beauty of cast iron is that because of it’s mass and conductivity, foods cooked in it cook so evenly and beautifully, but I do need to put on my weightlifting gloves on before gripping it because it weighs a ton.

After about fifty minutes, I pulled the skillet from the oven, even though the center had just barely set and wasn’t overly brown. I knew that the carryover heat from the hot skillet would continue to cook the food, which is something to be mindful of when cooking with cast iron. I’ve read that even when food is out of the oven, it will continue to cook by another twenty percent or so, as long as it remains in the cast iron.

If you wait to pull food from the oven until it looks fully done, it will likely end up too well done after it cools in the skillet. And the frittata did need to cool and set up in the skillet so that it wasn’t a creamy, hot, soupy mess.

After it cooled, I used a rubber spatula to sliced it and put the wedges into a Tupperware for Scott to reheat in less than a minute for dinners for him and Skylar while I was gone.

I got an email saying they loved it. Soft and creamy in the middle yet crispy and crunchy on the edges and top. It was packed with flavor from the soup and seasonings, and Scott was convinced that I used cheese in this comfort-food special. However, he’s frequently confused about what is actually in a recipe.

I told him that although I didn’t use any cheese, I did use potatoes, cream of potato soup, eggs, and more potatoes, which is his idea of a dream meal.

Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free) - Soft, creamy eggs with crispy, crunchy hash browns are a perfect match! Easy comfort-food recipe that's great for breakfast, brunch, or brinner (breakfast-for-dinner).

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Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free)

For eggs and hash brown lovers, this is a fast brinner (breakfast-for-dinner) or brunch to throw together in virtually no time. The cream-style soup gives the frittata a cheesy-like quality. The eggs are creamy and the potatoes crisp up, creating both softness and a bit of crispy texture and crunch.

Yield: one 10 1/4-inch fritatta

Prep Time: 5 minutes

Cook Time: about 50 minutes

Total Time: about 55 minutes

Ingredients:

4 cups refrigerated hash browns, divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns)

one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)

1 to 2 cups shredded cheese, optional

1 cup vegetables or pre-cooked beans, optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans)

3 large eggs, lightly beaten

2 tablespoons olive or vegetable oil

1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)

salt and pepper, optional and to taste (noting that the soup is already quite salty)

Directions:

  1. Preheat oven to 375F and spray or grease a large oven-safe skillet (I used a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan).

  2. Lightly place about 3 cups hash browns in the skillet, covering the base in an even layer.

  3. Add the soup over the top of the potatoes and spread it evenly using a spatula. Optionally, sprinkle with cheese and/or vegetables or beans.

  4. Pour eggs evenly over the top.

  5. Add 1 cup remaining hash browns, lightly sprinkled evenly over the top.

  6. Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper, to taste.

  7. Bake for about 50 minutes, or until golden browned on top and edges have crisped up. If cooking in cast iron, there is a notable carryover cooking effect and food will continue to cook in the skillet, so don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it may become over-done. Allow fritatta to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover fritatta may be wrapped in plasticwrap or stored in an airtight container in the refrigerator for up to 3 days.

    Fritatta is vegetarian and gluten-free, provided soup used, or any optional ingredients used, are vegetarian and gluten-free.

Related Recipes

Spicy Baked Eggs and Hash Brown Frittata (vegetarian, GF)- Similar to the frittata made today, minus the cream of potato soup, and instead frozen spinach is incorporated

Pumpkin and Cheesy Baked Potato Casserole (vegan, GF) – Pumpkin used in a savory application, in conjunction with thinly sliced and layered potatoes, gives this dish great richness and Scott thought I used cheese in it, and instead it’s the pumpkin that gets credit for the cheesey qualities

Spinach and Red Pepper Frittata – Red peppers, spinach, and eggs are used in this easy and flavorful quickie meal

Cheezy Vegetable Bake (vegan, GF) – A can of soup is also used in this easy, one-pan vegetable bake. Nutritional yeast provides a cheezy quality which allows the dish to remain vegan if other ingredients used are vegan. I go through so much nutritional yeast and buy it from iHerb. Enter code AVE630 to save you an additional $5 on your order

Baked Chipotle Sweet Potato and Zucchini Fritters (vegetarian, GF) – Baking rather than frying grated zucchini and carrots makes for a healthier twist on traditional fried potato-based fritters, so you can have extra now

Do you have a favorite frittata recipe or comfort-food recipe? Breakfast-for-dinner recipe?

What do you bake in cast iron or in an oven-safe skillet?

Lately I’ve been making fast, easy, toss-together dinners, using whatever I have on hand and baking it all in my cast iron skillet. I’m convinced that almost any combination of eggs, potatoes, fresh or frozen vegetables, beans, corn, cheese, sour cream, you name it, will all work out.

Some of my brainchild ideas have worked out better than others and we’ve had some creative ones, but there have been no flops and I’ve made some meals that are new-to-us and have spruced up our dinners. We usually eat half of the batch one night, and then the next night I reheat the leftovers in under one minute, a nice bonus.

However, I’d still rather use my cast iron for a Chocolate Chip Peanut Butter Oatmeal Skillet Cookie than a frittata.

The winner of the Red Star Platinum Yeast Gift Basket Giveaway is Kayle (The Cooking Actress)

Have a safe, wonderful, and very Happy Thanksgiving!

   

60 Responses to “Creamy and Crispy Hash Browns Frittata”

  1. #
    1
    Michelle @ Eat Move Balance — November 21, 2012 at 2:12 am

    My husband would LOVE this….maybe I’ll surprise him for breakfast over our long holiday weekend….it’s almost here! :)

    Reply

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    little kitchie — November 21, 2012 at 2:48 am

    this looks like something my husband would absolutely adore! comfort food at its finest. thanks for sharing!

    Reply

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    Paula — November 21, 2012 at 3:40 am

    This is a potato lover’s dream–and I thought there was cheese in it too just looking at the photos! My husband and stepdaughter will love this. I’ve ziplisted it already, but….my oven conked out on me a couple of days ago. I like the thought of getting a new one (current one lasted 20 years), but I’d rather have a little time to decide what I want and then have it die on me. Timing is everything. The good news is that we’re traveling to my parent’s house for Thanksgiving so I’ll be making my roasted veggies for the soup in mom’s kitchen.

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:18 am

      Your oven konked out 2 days before TG??! Now that is so horrible timing! I hope you get a replacement soon but what a rush-job to try to decide with the holidays, baking, etc – eek!

      Reply

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    the 3volution of j3nn — November 21, 2012 at 3:54 am

    Scott and I have very similar tastes because this is definitely my kind of food! In fact, I had something very similar with potatoes the other night but it was an omelet. Frittatas are such a great make-ahead food. The possibilities are virtually infinite! Yum :)

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:17 am

      Infinite possibilities, yes! And I am craving the crust part (well the whole thing) of your pie!

      Reply

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    Kayle (The Cooking Actress) — November 21, 2012 at 4:14 am

    Yayyyy :D Have a great Thanksgiving!

    Reply

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    Kate@Diethood — November 21, 2012 at 4:46 am

    Averie, that looks amazing! This would make my husband crazy-happy! Thanks for the inspiration… will make it for him asap.
    Happy Thanksgiving to you and to yours!

    Reply

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    Sydney @ Crepes of Wrath — November 21, 2012 at 5:07 am

    This is absolutely my kind of dish. I eat potatoes like it’s my job. I’m going to have to buy one of these skillets – they look absolutely gorgeous and I think a green one would fit in perfectly next to my red and blue Creuset pieces. Have a Happy Thanksgiving!!

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:16 am

      I am in love with all your bread – from the fluffy buttermilk ones today to the cinn rolls last week – I would gladly be in heaven! And the skillet is so pretty in the cobalt blue in person but I would love it in the Caribbean/turquoise aqua color but they were out and this is their newer color. I bet the green would be so pretty, too!

      Reply

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    Rachel (Two Healthy Plates) — November 21, 2012 at 6:00 am

    My husband would love this and I’d love all the crispy brown pieces on top – that’s the best part! yum =)

    Reply

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    Sue/the view from great island — November 21, 2012 at 6:06 am

    This is so my kind of food, and it looks achingly good…I haven’t had breakfast and my stomach is growling just looking at it.

    Have a Happy Thanksgiving with your family Averie!

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:15 am

      Achingly good? Eh, not so much for me with this. Like at all. lol

      Your cookies!!! look achingly good! :)

      Reply

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    Hayley @ The Domestic Rebel — November 21, 2012 at 6:14 am

    Eek, hope you had fun in Barbados! That’s awesome–I’m hoping you drank rum for you and I :) this skillet looks fantastic! Crispy, creamy and homey… perfect.

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:14 am

      The first night I was there I drank enough rum for many people :)

      Reply

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    bev @ bevcooks — November 21, 2012 at 6:29 am

    Girl you knooooooow this is my kind of food! Nom x 4 billion.

    Reply

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    Erica — November 21, 2012 at 6:55 am

    I think our husbands would get along well!!! I will make this for the husband next time I have to travel. Have a happy thanksgiving.

    Reply

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    Anna @ Crunchy Creamy Sweet — November 21, 2012 at 7:59 am

    Hash browns seem to be a man food. While I would totally go for the chocolate chip skillet cookie, my Hubs would love this! Have a great Thanksgiving, Averie!

    Reply

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    Michele Sparrow — November 21, 2012 at 8:07 am

    This is my husband’s kind of meal as well. I love that you added the cream of potato soup. I would not have thought to do that but can see how creamy and flavorful it made this dish. I love to cook inside my cast iron skillet as well! It is so convenient but you are right…when you through in heavy foods like potatoes, soup, eggs, etc., you get your arm workout! :-)

    Frittatas and egg bakes have always been a quick go-to meal here for us. When my kids were little, this was dinner one night per week and it generally consisted of the ingredients you have in your dish: eggs, potatoes, broccoli or some green veggie and cheese. Quick and easy and always made my hubby smile!

    What are you doing for Thanksgiving this year, Averie? What are you cooking??! :-)

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:12 am

      Ive been on a kitchen rampage since the moment I touched down on U.S.-soil. What haven’t I made is more like the question :) Between Skylar’s school party, our family, pre-cooking for my blog…I have lived in my kitchen. You really wouldn’t quite believe what I’ve all turned out :)

      Reply

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    marla — November 21, 2012 at 8:09 am

    Love this comfort food frittata Averie ~ Happy Thanksgiving to you and your family :)

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:11 am

      This is Marla food, well the eggs/frittata part! And Happy TG to you xoxo

      Reply

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    Meagan @ Scarletta Bakes — November 21, 2012 at 9:03 am

    Ooh la la!! This is SUCH an interesting recipe – I love all of the things going on and I double-love all the potato action. So comforting! I really enjoy one-skillet breakfasts like this; especially at this time of year, we’re all running around like crazy people and I need a quick shot of energy in the morning, you know? Love it, Averie. And you’re simply FORCING me to go out buy one of those gorg Le Creuset skillets!! Forcing!!!!

    Reply

    • Averie @ Averie Cooks replied: — November 21st, 2012 at 10:10 am

      One skillet meals are the BEST. Fast, easy, and they just…turn out :)

      Reply

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    Katie — November 21, 2012 at 9:20 am

    The ingredients aren’t my kind of meal, either, but the method is exaclty the way I love to cook! Throw everything in and hope for the best!

    I have a hard time believing yours don’t always turn out!

    Reply

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    Amber K — November 21, 2012 at 10:10 am

    I really need to look into buying an oven-safe skillet! Because frittatas always look so yummy.

    Reply

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    Laura (Tutti Dolci) — November 21, 2012 at 10:11 am

    This frittata looks like pure comfort food – I need to pass the recipe on to my brother and his 5 roommates! Happy Thanksgiving to you and your fam!

    Reply

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    Christine @ Cooking with Cakes — November 21, 2012 at 10:34 am

    yum this looks delicious Averie – a great spin on the classic Frittata.

    I’m more of a quiche girl myself, but there’s always room in my belly to try new things! great share xx

    Reply

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    Cassie | Bake Your Day — November 21, 2012 at 12:01 pm

    This is a great idea! I love hashbrowns, especially crispy ones. Perfect for a holiday breakfast!

    Reply

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    Kiersten @ Oh My Veggies — November 21, 2012 at 12:17 pm

    Hash browns are one of my favorite comfort foods. I think it’s the combination of crispiness and carbs. :) So naturally, I love this recipe!

    Reply

  23. #
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    Malerie C. — November 21, 2012 at 1:04 pm

    Love that skillet :)

    Reply

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    dragonmamma/naomi — November 21, 2012 at 5:10 pm

    I love the magic of eggs. Instant super-glue for anything else you find in the fridge or freezer!

    Reply

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    Laura Dembowski — November 21, 2012 at 5:37 pm

    This isn’t my kind of thing either but both my parents would love it. I love making frittatas in my oven safe stainless steel skillet. I just saute a bunch of veggies in a little olive oil, add some eggs, let it set on the stove, broil it until pretty much cooked through and enjoy. It’s the easiest dinner ever.

    Reply

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    Jolene (www.everydayfoodie.ca) — November 21, 2012 at 6:43 pm

    That fritatta looks sooooo good!!!! I will have to show this to Chris and tell him we’re making it!

    Reply

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    Marina@Picnic at Marina — November 21, 2012 at 7:19 pm

    That is my type of food as well, more potatoes, please! :) Have a wonderful Thanksgiving with your family! :)

    Reply

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    Christine (The Raw Project) — November 21, 2012 at 7:33 pm

    My hubby would probably be all over this too, great pics! Hope you’re having a blast, so jealous!

    Reply

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    Jennifer @ Peanut Butter and Peppers — November 21, 2012 at 7:56 pm

    Yummy! What a great and quick dish! Sure to be a hit with everyone!

    Reply

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    Kristi @ My San Francisco Kitchen — November 21, 2012 at 9:41 pm

    Wow I wish I could make this frittata for a post-Thanksgiving breakfast, it looks so delicious!!!

    Reply

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    La Torontoise — November 22, 2012 at 4:36 am

    Love these quick meals! Thank you Averi!

    Happy Thanksgiving eve!
    I feel a bit sad that here it’s just another work day (with back to back meetings).
    Would love to hear what you cooked.
    All the best from the Netherlands!

    Reply

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    Valerie — November 22, 2012 at 1:29 pm

    Such a gorgeous blue skillet! (I feel like it’s Moody Blues’ twin.) ;)

    When I was in college, after a night of *ahem* “partying, I used to enjoy breakfast at a much-loved, out-of-the-way restaurant. My favourite gastronomical remedy was something called the crow’s nest…it was quite similar to these hash browns! Such great food memories, thank you! :D

    Reply

    • Averie @ Averie Cooks replied: — November 22nd, 2012 at 2:01 pm

      For me, it was Waffle House. I was living in the South at the time and nothing like some good greasy + carbtastic W.H. to the rescue :)

      Reply

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    sally @ sallys baking addiction — November 22, 2012 at 3:07 pm

    This is most definitely Kevin’s kind of food. The man LOVES hash browns and tator tots. One morning, he was quite hungover and we went to the brunch place up the street. He ordered “crab hash” which is basically creamy maryland crab soup overtop of hashbrowns. Healthy. ;)

    I need need NEED a cast iron skillet already!! Oh and I love mrs dash seasonings. I haven’t explored the line too much, but I want to try the chipotle one you speak so highly of!

    Reply

    • Averie @ Averie Cooks replied: — November 22nd, 2012 at 3:56 pm

      I don’t process salt well at all, Scott is prone to high BP and high cholesterol so I tend to not cook with it or add it to things – I have tried the whole Mrs D line. They’re all good – can’t go wrong, really! And Scott and Kevin could dine together any day – the crab hash sounds right up his alley! lol

      Reply

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    Angela @ AnotherBitePlease — November 23, 2012 at 2:42 pm

    i love cheese + hashbrowns…total comfot food!

    Reply

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    Chung-Ah | Damn Delicious — November 25, 2012 at 12:51 am

    Jason is OBSESSED with hash browns so he will be through the roof when I make this for him. I think I’ll make it for dinner though – breakfast at dinner time is always the best!

    Reply

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    Kita — November 25, 2012 at 10:25 am

    Im pretty sure I ogled this frittata inappropriately. ;) I have some frozen hash browns at home in the freezer calling my name right now.

    Reply

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    Bree — November 26, 2012 at 9:27 am

    Oh my goodness this looks DIVINE!

    Reply

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    Diane Williamson — January 11, 2014 at 8:16 am

    Campbell’s Cream of Potato Soup is not gluten free if manufactured in the United States!! You might include a note asking people with Celiac Disease to make their own. The current Pinterest link is misleading, and I don’t want anyone who cannot digest gluten to get very sick. Thank you!

    Your recipe looks delicious!! I will try to create a gluten free version.

    Reply

    • Averie Sunshine replied: — January 11th, 2014 at 11:37 am

      Just substitute with a soup that works for you.

      Reply

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    Dennis — February 26, 2014 at 5:49 pm

    You can get gluten free cream soups at Walmart online

    Reply

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