This hash brown frittata is the perfect addition to your breakfast or brunch menu, especially if you’re entertaining! It’s filled with smoked ham, peppers, spinach, and cheddar cheese, all inside a crispy hash brown crust.

hash brown frittata in cast iron skillet with tea towel

Let’s all just agree that Brunch is by far the best meal. It’s a little bit breakfast, a little bit lunch, and pretty much anything goes.

Often we enjoy a brunchy meal at home on the weekends as a family, but I love hosting more formal meals with friends and family for holidays and other special occasions too. And this amazing hash brown frittata is one of my new favorite additions!

This frittata has it all— it’s packed with fresh veggies, lots of eggs and tasty ham, and (maybe my favorite bunch component) crispy potatoes. It’s a meal all by itself and it’s perfect any time of day. I know— I’ve had it for breakfast, lunch, and dinner!

Table of Contents

Ingredients you’ll need

  • Mini sweet peppers and/or bell peppers, use a combo or whatever you prefer
  • Fresh baby spinach, though frozen spinach will work in a pinch too
  • Ham (this recipe is a great way to use up leftovers!)
  • Frozen shredded hash browns
  • Eggs
  • Milk, whole or 2% preferred
  • Cheddar cheese
  • Salt and pepper
  • Olive oil
  • Parsley or chives, for garnish if you want

How to make this hash brown frittata

  1. Cook veggies. Cook the peppers in a 9 to 11-inch cast iron skillet until soft, then stir in the spinach and ham and cook for another minute or 2. Transfer to a bowl and set aside. 
  2. Cook hash browns. In the same skillet, cook half of the hash browns in olive oil until crispy. Flip over and continue to cook until both sides are golden brown and crispy. Transfer to another bowl and set aside, then repeat with remaining hash browns.
  3. Line skillet with hash browns. Use a spatula to very carefully press the cooked hash browns into the bottom of the pan and a little up the sides. Careful, the pan will be very hot! Return the skillet to medium heat and let the crust get a little extra crispy while you prepare the filling.
  4. Combine egg filling. Add eggs, milk, salt and pepper and cheddar cheese to the bowl filled with veggies and whisk gently until combined. Carefully pour into the hash brown-lined pan and keep it over the heat until the edges appear to set, about 2 minutes.
  5. Bake. Finish baking the frittata in a 375°F oven for about 13-15 minutes until center is set and doesn’t jiggle (cooking time will vary based on size of pan you use).
  6. Enjoy! Let the frittata rest for about 5 minutes, then slice and serve. If desired, add a garnish of fresh herbs such as fresh parsley or chives.

Variations & substitutions

  • Veggies: you can use almost anything you like, just keep the amount to about 1 1/2 – 2 cups total. Diced tomatoes, mushrooms, onions, zucchini, or asparagus would all be delicious. 
  • Cheese: feel free to use other sharp cheeses such as swiss, gouda, and gruyere.
  • Meat: bacon is a great substitute for the ham, or you can leave out meat altogether and keep it vegetarian.

baking tip:How to care for your cast iron skillet

  • “Season” the skillet when you get it. Heat it over high heat until hot and wipe with a thin layer of neutral oil like vegetable or canola, then let cool. Repeat 2-3 times. You can also buy cast iron skillets that come pre-seasoned.
  • Wash your skillet after every use with hot water and a little soap. Don’t let it stay wet; never let it soak.
  • Re-season as needed with a single coat of neutral oil over high heat. Let cool. The best way to keep your skillet seasoned is to use it! The more you cook and bake with it, the better the seasoning will be.
More Baking Tips »

Recipe FAQs

Do I need to use a cast iron skillet?

I prefer to make this frittata in a cast iron skillet as it transfers really well from the stovetop to the oven, and is really great at creating a crisp hash brown crust without it sticking too much.
 
If you don’t have one, use an oven-safe skillet and make sure it’s well-greased. You can also prepare all of the stovetop steps in a skillet, then transfer everything to a 9-inch pie pan for baking (just note that the hash brown crust won’t be quite as crispy).

Can I make this frittata ahead of time and reheat it?

This hash brown frittata reheats very well, and is a great make-ahead option for breakfasts all week. Store slices in the fridge and reheat them as needed, either in the microwave or in an air fryer. 

If you want to prepare the entire frittata ahead to serve, baking the frittata in a pie pan might be a great option because then you can chill the whole thing in the fridge. To reheat, cover with foil and warm in a 350°F oven for 20-30 minutes.

More brunch recipes

Here are a few more delicious brunch recipes to serve with this hash brown frittata!

frosted no-knead cinnamon rolls in a pan
No-Knead Cinnamon Rolls
The very best fruit salad!
The Best Fruit Salad
slices of sausage and mushroom breakfast casserole on plates
Sausage Mushroom Breakfast Casserole
vanilla bean scones with frosting all on a baking sheet pan
Vanilla Scones
Mimosa Punch
Blueberry muffin cupcakes with lemon cream cheese frosting
Blueberry Muffin Cupcakes

Get the recipe

Hash Brown Frittata with Ham, Peppers and Spinach

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
A hearty frittata filled with smoked ham, peppers, spinach, and cheddar cheese, all inside a crispy hash brown crust.
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Ingredients
 

  • Olive oil , as needed
  • 1 cup chopped mini sweet peppers (about 6 mini peppers)
  • ½ cup chopped bell pepper (about ½ pepper)
  • 1 ½ cup (45 grams) baby spinach
  • 1 ½ cup (225 grams) cubed ham
  • 30 oz (850 grams) bag frozen shredded hash browns
  • 10 large eggs
  • ¼ cup (56 grams) milk , whole or 2%
  • ½ teaspoon salt , plus more to taste
  • ¼ teaspoon pepper , plus more to taste
  • 1 cup (113 grams) shredded cheddar cheese
  • Fresh parsley or chives , for garnish (optional)

Equipment

Cast iron skillet
Tongs
Chef's knife

Instructions
 

  • Preheat oven to 375°F.
  • In a 9 to 11-inch cast iron or oven-safe skillet, add a small pour of olive oil and set over medium heat. Add peppers and cook for about 2 minutes until softened. Add spinach and ham and cook for another 1-2 minutes until spinach has wilted. Transfer mixture to a bowl and set aside.
  • Increase skillet heat to medium high heat and add a generous pour of olive oil. Add half of the shredded hash browns, sprinkle with salt and pepper, and cook about 5 minutes, until bottom is brown and crispy. Flip and cook 5 minutes on the other side. Transfer hash browns to a bowl and set aside. Repeat with second half of the shredded hash browns.
  • Remove skillet from heat and make sure it is well-coated with olive oil. Use a spatula to carefully (pan is hot!) press hash browns into the bottom of the pan and about halfway up the sides. Return to heat and let it brown for a few minutes while you finish assembling the egg filling.
  • In a large bowl whisk together the eggs, milk, salt, pepper, and cheese. Add veggie and ham mixture. Pour into skillet. Cook on the stove for about 2 minutes until the edges begin to set.
  • Transfer skillet to the oven and bake for 13-15 minutes until the center is set and doesn’t jiggle when moved. Let sit for about 5 minutes before serving.
Calories: 339kcal, Carbohydrates: 30g, Protein: 20g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 236mg, Sodium: 666mg, Potassium: 682mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1380IU, Vitamin C: 31mg, Calcium: 164mg, Iron: 3mg
Cuisine: American
Course: Breakfast
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published March 2017.