Frittata with Peppers, Cheese and Hash Browns

As part of a sponsored post for #CollectiveBias ®  and #OreIdaHashBrown, I made this Frittata with Peppers, Cheese & Hashbrowns using Ore-Ida Shredded Hash Brown Potatoes to serve at our family’s Easter brunch celebration.

Every year for Easter, the family gathers at our house. When the kids were little, it was just me, Mark and the kids. They’re now much older, {our youngest is already 11!} and our oldest has a family of his own, two beautiful girls, in fact. My parents have since moved out from California and live only about 45 minutes from us, so our Easter brunch celebration has definitely grown in number.

Since I’m the one who does most of the work with the brunch prep, I get to decide what time we eat, and that usually depends on how long I feel like sleeping in. I always end up deciding on around 11 am, not because of any particular reason, the number just feels right.

I’m also the one who gets to decide on the recipes, but I’ll be honest, I seem to make the same thing every year: a cinnamon coffee cake, Honey Baked ham, a veggie, and an egg dish.

When our family arrives, we like to visit for a little while before we eat. After all, it’s a holiday, so why rush? Then it’s time for Easter baskets and an egg hunt. It’s so much fun watching my granddaughters Olivia and Emma look for them!

I don’t expect much to change this year, except the egg dish. Don’t get me wrong, the dish I normally make is really good, but we always have it, and not just on Easter, either. This year I wanted to try a new recipe, but eggs and potatoes go so well together, that I didn’t want to separate them. That’s where this Frittata with Peppers, Cheese & Hashbrowns comes in.

I often find inspiration at the grocery store, so I headed to my local Walmart. And wouldn’t you know it? Right there in the freezer aisle, I found Ore-Ida Shredded Hash Brown Potatoes. This couldn’t have been more perfect since I knew they would make a perfect crust for something, but what? That’s when my brain said frittata!

So I picked up a bag at here’s what I did with them:

First, I let them thaw and put 1/2 the bag {3 cups} between paper towels to soak up any excess water.

Once dry, I put them in a bowl mixed with some garlic, salt, and pepper. Next, I heated my 10-inch cast iron skillet, added a bit of olive oil, added my hashbrowns to it and let them brown for about 5 minutes.

While they were browning, I scrambled up six eggs and a bit of milk, {I also added a dash of salt and pepper} and poured the mixture over the potatoes. Cheese is a must for eggs, so I sprinkled some on, along with red bell pepper for extra flavor and color. I would love to add tons more to it, but with picky eaters in the house, this is usually all I can get away with.

After baking, I added more cheese and let it melt before serving.

Since I didn’t hear any complaints, I’d have to say this recipe was a success.

Have you been inspired to make an #OreIdaHashBrown recipe? I’d love to hear about it!

Frittata with Peppers, Cheese & Hashbrowns for Easter Brunch

15 minPrep Time

20 minCook Time

35 minTotal Time

Yields 6-8

Author:

Rachel

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Ingredients

• 3 Cups Ore-Ida Shredded Hash Brown Potatoes
• 1 tsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 6 eggs
• salt & pepper to taste
• 1/2 C shredded Cheddar/Jack cheese, divided
• 1/4 C diced red bell pepper

Instructions

1. Preheat oven to 375 degrees
2. Place Ore-Ida Shredded Hash Brown Potatoes between two layers of paper towels to drain excess water
3. In a large bowl, combine potatoes, garlic, salt and pepper
4. Heat oven-safe skillet on medium heat, add oil and heat
5. Add potatoes and brown 5 minutes
6. Meanwhile, scramble eggs and salt & pepper to taste
7. Pour egg mixture over potatoes; top with 1/4 C cheese and bell pepper
8. Bake for 20 minutes or until eggs are set
9. Top with remaining 1/4 C cheese
10. Serve

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 750
% Daily Value*


• Total Fat: 45 g 69.23%
• Saturated Fat: 15 g 75%
• Cholesterol: 50 mg 16.67%
• Sodium: 3043 mg 126.79%
• Potassium: 1183 mg 33.8%
• Total Carbohydrate: 43 g %
• Sugar: 6 g
• Protein: 41 g
• Vitamin A: 32.14%
• Calcium: 445 mg 44.5%
• Iron: 1 mg 5.56%
* Percent Daily Values are based on a 2000 calorie diet.




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