A hearty frittata filled with smoked ham, peppers, spinach, and cheddar cheese, all inside a crispy hash brown crust.
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.
Thanks to kids, we’re enjoying brunch most often at home these days. It’s just much more enjoyable when we don’t have to appease restless toddlers, you know?
On the weekends, usually the kids get their simple breakfast first thing in the morning while the hubby and I slowly wake up, and then he brews the coffee while I make the two of us something fun and a little bit special. Like crepes, biscuits and gravy, or waffles. And now, we have this killer frittata to add to our repertoire.
This recipe comes from my good friend Carrian. She and her husband Cade author the blog Oh Sweet Basil and just released their first cookbook, Our Sweet Basil Kitchen: Fresh Twists on Family Favorites. It’s filled with fabulous recipes from classic family staples to fun new mashups. I wanna try so many recipes, but this frittata stole my heart at first glance.
All the vibrant color, so many flavors, and a hash brown crust! I just knew it was going to be awesome.
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!
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.
Hash Brown and Ham Frittata
- Olive oil
- 1 cup chopped mini sweet peppers (about 6 mini peppers)
- 1/2 cup chopped bell pepper (about 1/2 pepper)
- 1 ½ cup baby spinach (45 grams)
- 1 ½ cup cubed ham (225 grams)
- 6 cups frozen shredded hash browns (1.25 kilograms)
- 10 large eggs
- 1/4 cup milk (60 ml)
- 1/2 teaspoon salt , plus more to taste
- 1/4 teaspoon pepper , plus more to taste
- 1 cup shredded cheddar cheese (113 grams)
- Preheat oven to 375 degrees F.
- In a 10 or 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.
Tools for this recipe
Disclosure: I received a free copy of Our Sweet Basil Kitchen, but I was not compensated for this post. All opinions are always 100% my own.