Hash Brown Frittata with Cheese and Bacon


Frittata easy with using hash browns. But make sure you season them well. Add cheese, bacon, or ham and you have breakfast, brunch, or serve for dinner.

8 ounces bacon diced
1/2 red onion diced
2 cups frozen hash browns thawed
1 3/4 teaspoon kosher salt divided
1 bunch Tuscan kale chopped
10 large eggs at room temperature
1/2 cup heavy cream or whole milk at room temperature
4 ounces sharp white cheddar cheese grated, about 1 1/2 cups loosely packed
4 ounces mozzarella cheese grated, about 1 cup

Preheat the broiler to high and position a rack in the top third of the oven.

Add the bacon to 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. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. 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 in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.