With my new commitment to use everything I have in the fridge, and also plan menus, I have found myself looking for recipes online more deliberately than just pinning them. One of them caught my eye, because the ingredients were simple and it was a relatively fast recipe. I took my inspiration from Scattered Thoughts of a Crafty Mom and made this tutorial for you.
Hash Brown Frittata
Difficulty: medium
Cooking time: 35 min
Prep time: 5 min
ingredients
| Eggs | 6 | |
| Milk | 1 cup | |
| Hash brown Potatoes | 2 cups | I used frozen and thawed them in the microwave for a minute |
| Sausage | 2 cups | I used pork sausage, but any kind will work. You can substitute for ham and/or bacon |
| Onions | 1 piece | Medium size |
| Bell Pepper | 1 piece | I used a red gypsy pepper from the Farmer's Market, but you can use any kind |
| Cheese | 1cup | I used shredded mozzarella |
| olive oil |
| salt and pepper to taste |
step by step
1 Whisk eggs with one cup of milk, salt, and pepper. Lightly grease a 9 x 9 or 7 X 11 baking dish with olive oil and spread the hash browns evenly.
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2
Cook the sausage into crumbles and drain the oil.
3
Chop your onion and pepper, and add to the sausage. Saute together until onions are translucent.
4 Spread the sausage and veggies in an even layer over the hash brown one. Pour the milk and sprinkle cheese.
5 Place in a preheated oven to 350 degrees and bake for 35 minutes, or until the cheese is golden brown.
Serve for breakfast with a dab of sour cream, or for dinner with a salad! It was so yummy, and I don't even like sausage. It's also one of those recipes that works both for me, as I don't eat gluten, and the rest of the family, that does't always like my gluten free concoctions. Enjoy!
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