CHEESY BACON AND HASH BROWN FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high and position a rack in the top third of the oven.
- Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
- Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.
CHEEZ WHIZ® HASH BROWN POTATO FRITTATA
Frozen hash brown potatoes and CHEESE WHIZ make this frittata a breeze to prepare. Add fresh spinach and prepare to thrill the brunch crowd.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Combine hash browns, 1 egg and 1/3 cup CHEEZ WHIZ; press onto bottom and up side of 9-inch pie plate.
- Mix remaining ingredients until blended; pour into crust.
- Bake 35 to 40 min. or until center is set.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
HASH BROWN FRITTATA
Steps:
- Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
- In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
- Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
- Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.
Nutrition Facts : Calories 426 kcal, Carbohydrate 22 g, Cholesterol 231 mg, Fiber 2 g, Protein 16 g, SaturatedFat 12 g, Sodium 792 mg, Sugar 3 g, Fat 31 g, ServingSize 1 baking dish (8 servings), UnsaturatedFat 0 g
HASH BROWN FRITTATA
Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
- Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
- Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg
HASH BROWNS FRITTATA
I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.
Provided by Fluffy
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat oil over medium heat.
- Add hash browns and cook for a few minutes until heated through, stirring occasionally.
- Stir in green or red pepper and onions.
- Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
- Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
- Sprinkle cheese over top.
- Cover and cook for 2 to 3 minutes or until cheese is melted.
- Loosen edges and cut into wedges.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4
EASY CHEESE WHIZ SCALLOPED POTATOES
Very quick and easy recipe for scalloped potatoes. Don't forget to grease or Pam the pan....makes for easy clean up! The only problem I see with this recipe, is that it doesn't make enough! LOL Hope you enjoy it as much as we do!
Provided by Lambkins
Categories Potato
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 9x13 pan with Pam.
- Peel, slice and arrange potatoes in pan.
- Slice onion on top and sprinkle with salt and pepper.
- Place butter on top and add milk.
- Bake at 350°F for 2 hours.
- Fifteen minutes before done, mix together mushroom soup and Cheez Whiz.
- Pour over potatoes and finish baking.
- Enjoy!
Nutrition Facts : Calories 345.9, Fat 15.2, SaturatedFat 8.4, Cholesterol 37, Sodium 672.7, Carbohydrate 45.3, Fiber 5, Sugar 4.1, Protein 8.4
EASY HASH BROWN POTATOES & HAM SKILLET FRITTATA
Frozen hash brown potatoes and a package of presliced smoked ham make this skillet frittata as easy as it is delicious.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes, ham and green pepper; cook 5 min. or until potatoes are browned, stirring occasionally.
- Pour egg product evenly over potato mixture; cover. Cook on low heat 12 to 15 min. or until set.
- Top with 2% Milk Singles; cover. Cook 2 min. or until 2% Milk Singles are melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
SCHWARTZIES HASH BROWNS
Love comfort food? Tired of dry or tough hash brown casseroles? This one freezes well and is definitely good for any time at all. My sons consider it a staple and fight to get the most. From "The Best of Bridge" cookbooks
Provided by less2saw
Categories Potato
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
- Mix all but the parmesan with the potatoes.
- Transfer this mix to a presprayed 9X13 inch baking dish.
- Sprinkle the parmesan over the top.
- Bake at 350F for 60-90 minutes.
- This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.
Nutrition Facts : Calories 663.9, Fat 51.2, SaturatedFat 27, Cholesterol 95.6, Sodium 1245.4, Carbohydrate 39.6, Fiber 2.4, Sugar 5.2, Protein 15.6
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4.2/5 (6)Total Time 1 hr 15 mins
- Preheat oven to 375°F. Coat a 12-cup muffin pan with baking spray. Toss together hash browns and 2 cups of the cheese in a large bowl until combined. Spoon hash brown mixture evenly into prepared pan, filling all cavities (about 1/2 cup each), pressing up and around sides to form a cup. Bake until edges are golden and crispy, about 30 minutes.
- Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid. Melt butter in a medium skillet over medium-high. Add onion. Cook, stirring occasionally, until translucent and tender, about 5 minutes. Reduce heat to low. Add spinach, and cook, stirring occasionally, just until spinach is warmed and combined with onion, about 1 minute. Remove from heat, and set aside until ready to use.
- Remove baked hash brown cups from oven, and spoon 1 heaping tablespoon onion-spinach mixture into bottom of each cup. Whisk together eggs, half-and-half, salt, and pepper in a large bowl until eggs are beaten and mixture is well combined. Carefully pour evenly into hash brown cups to cover onion-spinach mixture. Top evenly with tomatoes, and sprinkle with remaining 1/2 cup cheese.
- Bake at 375°F until eggs are set and hash browns are crispy and browned, about 30 minutes. Remove from oven; cool on a wire rack 5 minutes. Serve warm.
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