Hashbrown and Bacon Frittata

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 Recipe

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.

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Hashbrown and Bacon Frittata

Hashbrown and Bacon Frittata Recipe

Course Breakfast, Brunch, Main Course

Cuisine American

Keyword Asian Vegetable and Rice Frittata Recipe, Frittata, Hashbrown and Bacon Frittata

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 252kcal

Author Alea Milham

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

Instructions

• After grating the potatoes, squeeze out the excess moisture.
• 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.
• Add the crumbled bacon to the eggs and beat with a whisk.
• Place potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy.
• Flip the potatoes and then add the egg mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
• 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.
• Cut into wedges and serve immediately.

Nutrition

Calories: 252kcal | Carbohydrates: 15g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 186mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 2mg

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

More Fritatta Recipes:

• Asian Vegetable and Rice Frittata
• Mediterranean Garden Frittata
• Southwest Steak Frittata
• Steak and Artichoke Fritatta
• Ham and Broccoli Frittata