Image of a skillet with root vegetable hash frittata, for the recipe

Root Vegetable Hash Frittata

4 Servings
  • 15 min
    Prep Time
  • 35 min
    Total Time

This easy Root Vegetable Hash Frittata is loaded with your favorite veggies – potatoes, carrots, sweet potatoes and baby spinach. Add eggs and swiss cheese and breakfast is done!

Ingredients

  • 2 tablespoons olive oil
  • 1 bag (12 oz) Cascadian Farm frozen organic root vegetable hashbrowns
  • 2 cups lightly packed baby spinach
  • 6 eggs
  • 1/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 3/4 cup shredded Swiss cheese (3 oz)

Preparation

  1. Step 1

    Heat oven to 400°F with rack in center position. In covered 10-inch ovenproof nonstick skillet, heat oil over medium heat. Carefully add frozen hashbrowns; stir.

  2. Step 2

    Cover; cook 8 minutes, stirring once. Using tongs, stir in spinach; cook uncovered 2 to 4 minutes or until spinach starts to wilt.

  3. Step 3

    In small bowl, beat eggs, milk, Dijon mustard and salt. Sprinkle cheese over potato mixture in skillet. Slowly pour egg mixture into skillet; stir until just combined. Cook uncovered, without stirring, 1 to 2 minutes or until eggs are set on edge of skillet.

  4. Step 4

    Transfer to the oven to bake uncovered 12 to 14 minutes or until eggs are completely set in center, and knife inserted in center comes out clean. Cool 5 minutes before serving.

  5. Step 5

    Serve the frittata right from the skillet, or invert onto a platter, and slice.