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).

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.

Did you make this recipe?


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)


  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.

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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!

77 comments on “Creamy and Crispy Hash Browns Frittata”

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

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

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

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

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

  6. 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!

  7. 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

  8. 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!

    • 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

  9. i love cheese + hashbrowns…total comfot food!

  10. 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!

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

  12. Oh my goodness this looks DIVINE!

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  17. 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.

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  19. You can get gluten free cream soups at Walmart online

  20. is a cast Iron Lid requried ?

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