Corned Beef Hash Frittata

Name: Corned Beef Hash Frittata
Ingredients: 2 tablespoons butter; 1 large red onion, chopped; 2 tablespoons olive oil; 32 ounces southern style frozen hash brown potatoes, thawed; 1 1/2 lbs deli corned beef, roughly chopped; 1 1/2 teaspoons salt, divided; 3/4 teaspoon pepper, divided; 3/4 teaspoon ground thyme; 1 teaspoon garlic powder; 2 teaspoons dry mustard; 1 pinch cayenne; 6 eggs; 2 cups milk

13 ingredients

8 steps

Ingredients

2 tablespoons butter
1 large red onion, chopped
2 tablespoons olive oil
32 ounces southern style frozen hash brown potatoes, thawed
1 1/2 lbs deli corned beef, roughly chopped
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3/4 teaspoon ground thyme
1 teaspoon garlic powder
2 teaspoons dry mustard
1 pinch cayenne
6 eggs
2 cups milk

Directions

1

Preheat oven to 350 degrees.
2

In a large oven safe skillet, over medium heat, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
3

Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
4

Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
5

Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
6

Pour the egg mixture over top of the corned beef hash mixture.
7

Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
8

Cool slightly, cut into wedges and serve.