Vegetable Hash Brown Frittata
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Vegetable Hash Brown Frittata

Submitted by: Karen Stover

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Servings: 6

Fresh-tasting and an all-in-one meal.


    1/4 tsp. black pepper

    1/4 tsp. paprika

    4 pce. uncured bacon

    2 c. baking potatoes

    1 c. broccoli

    1/2 c. green bell pepper

    1/2 c. red onion

    1/2 tsp. dried rosemary

    6 egg

    3 tbsp. water

    1/2 tsp. sea salt


In an 8-inch ovenproof skillet, cook the bacon (cut into 1/2-inch pieces) until crisp. Drain, reserving 2 tablespoons of drippings in the skillet. Remove bacon to towel. In the same skillet, add the potatoes (shredded into hash browns), chopped broccoli, chopped green pepper, chopped onion, and rosemary. Cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk the eggs, water, salt, and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350°F for 12-15 minutes or until eggs are completely set.