Recipe | Hash Brown Fritatta

hash fritatta


3 large russet potatoes, peeled and partially cooked (frozen hash-browns will also work)

steamed partly done then peeled then grated through the coarse holes of a cheese grater ( or if you only kind of love your guest you can buy frozen hash-browns )

1/2 a stick of butter

1 cup of grated cheddar cheese

2 cups of Sweetheart Ham, cut into 1/2 inch squares

12 eggs whipped

1 tblsp. of chives chopped

Salt and pepper to taste

1 Kielbasa (or any sausage of your choosing!)


Preheat oven to 350F.

If you are using fresh potatoes, once they are partially cooked, grate them through the coarse holes of a cheese grater.

In a 12-inch non-stick pan, warm half of the butter and all of the potatoes over medium heat until brown. Once browned, add the rest of the butter. Using a wooden spoon, spread out the hash browns evenly over the bottom of the pan and up the sides as if you were laying dough down for a pie, and turn heat to low.

In a bowl, mix all of the eggs, ham, chives, and cheese together. Add salt and pepper to taste, ( I promise you will not die from raw eggs). Once seasoned, pour the mixture over the hash browns and turn the heat to high for about 2 minutes. Immediately place the pan in the oven bake till the eggs have set, about 20 to 30 minutes.

When the frittata is about 10 minutes from done, crisp up a kielbasa over medium heat on the stove.

Once the eggs are set, remove from the oven and place a flat plate on top of the pan so that the bottom of the plate is facing up towards you. Now the exciting part! Keep one hand on top of the bottom of the plate and the other hand on the handle and flip the pan upside down so the hash brown frittata will come out onto the plate. Cut up the Kielbasa and arrange around the outer perimeter of the frittata.

Slice like a cake and serve! (Obviously, alongside your favorite hot sauce, we like Aardvark Sauce.)