Hashbrown and Bacon Frittata

Hashbrown and Bacon Frittata Recipe

Winter has finally decided to show up in Nevada. I’ve read that you burn more calories when it’s cold and I’m inclined to believe it because after working with the horses, I am cold to the bone and starving.  After doing my last outside chore, blanketing the horses, I want something hearty for dinner, but I don’t want to spend a lot of time making it.

In a perfect world, I would be uber-organized and return to the house to a simmering crock pot of chili.  Instead I quickly throw together a frittata and enjoy standing before the stove as the broiler heats up.  A frittata made with hashbrowns and bacon is fast and easy comfort food – perfect for this disorganized mama on a chilly night.

Hashbrown and Bacon Frittata
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 slices bacon
  • 2 tablespoons oil (or fat from frying bacon)
  • 2 cups grated potatoes
  • ¾ cup onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon parsley
  • ¼ teaspoon pepper
  • 8 eggs
Directions
  1. After grating the potatoes, squeeze out the excess moisture.
  2. Cook bacon in a 10" oven safe frying pan. Pat grease off of bacon and crumble it. Pour off all of the grease except 2 tablespoons.
  3. Add the crumbled bacon to the eggs and beat with a whisk.
  4. Place potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy.
  5. Flip the potatoes and then add the egg mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
  6. Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.
  7. Cut into wedges and serve immediately.

Hashbrown and Bacon Frittata Recipe

For lunch or dinner I serve the frittata with a salad. For breakfast, I serve frittatas with fresh fruit.

More Fritatta Recipes:

This post is linked to $5 Dinner Challenge and Gluten-Free Wednesdays.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Hunger is the best spice! Good, hard work always makes food taste better and it’s benefits more satisfying. Lovely frittata! :)

  2. Mmm that looks TASTY! I am a big frittata fan because it comes together quickly and I’m too lazy to make the crust for a quiche. ;)

  3. YUMM! I love hashbrowns with eggs and bacon for breakfast so why not combine the three? genius

  4. I still haven’t tried making a frita. It looks simply and comforting. Yum! I will have to make this soon.

    Just wish we would get some real snow here in the valley! My kids want it so badly.

    Latest post: One day she may marry

  5. Yep – this is definitely comfort food! Easy and tasty frittata you have here. Stay warm!

  6. I love most any kind of potato. I almost never order hashbrowns when we eat breakfast out because I’ll eat the entire portion. I’ll also eat the rest of anyone elses who didn’t finish.

  7. Hrmmm, why dont I ever think of putting potatoes in fritatas? DUH!!!

    Thanks for sharing this one with the Hearth and Soul hop, and of course, for hosting.

  8. Lois Palmer says:

    I hate to be the only one to ask a dumb question but here goes. Are these already cooked potatoes?

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