Potato Frittata with cheese

Crispy golden potato frittata. made with potatoes, onions and cheese and baked in one pan for the easiest and tastiest hash browns ever. Delicious with bacon and eggs, or add ham and mushrooms for a complete breakfast in a pan. Read on for step by step instructions!

Potato Frittata

A potato frittata is just a posh name for hash browns! That said, there are a few basic differences that, to my mind, put a potato frittata streets ahead of a hash brown.

• a potato frittata is cooked in one piece in the pan, and then sliced for serving, whereas hash brows are cooked in individual portions.
• with hash browns you have to stand over the stove and fry them in lots of oil; with a potato frittata you just put it all in a pan with a minimum amoun of oil and then leave it on a low heat to brown and crisp.
• there’s also the snob value in the name. Saying ‘I had a potato frittata for breakfast’ sounds so much better than saying ‘I fried up a plate of hash browns’.

All in one breakfast in a pan

Once you have mastered the basics of making a potato frittata, then the sky’s the limit. You are limited only by your imagination. Here are a few suggestions to get you started.

• add chopped ham and mushrooms and make an all in one breakfast.
• stir in a small can of whole kernel corn and make a giant corn fritter
• splash out and add smoked salmon for even more snob appeal.

Other serving ideas

You could serve this dish as an accompaniment to a roast, instead of the traditional roast potatoes.

It also goes well as a side dish at a barbeqe, covered with homemade tomato relish.

How to make a potato frittata with cheese

Ingredients

To make a potato frittata with cheese you will need the following ingredients. This recipe is sufficient to fill one 20 cm round frying pan and should serve 4 people.

• 3 medium sized potatoes, grated. This should give the equivalent of appproximately 2 cups
• 1 medium onion, grated. Approximately 1 cup
• 125 g grated cheese which is also approximately 1 cup. I like to use cheddar, but you can use any similar cheese.
• 1 egg
• 30g cake flour (2 tablespoons) mixed with 1 teaspoon baking powder
• 1 Tablespoon sunflower oil – for frying.
• Salt and pepper for flavour

You should aim for twice the amount of potatoes as onions by volume.

Steps

Prepare the frittata

• Grate the potatoes, onion and cheese.
• Squeeze any excess moisture from the potatoes and onion. Too much liquid will result in a soggy frittata. To do this, just press down on the grated vegetables with the palm of your hand and pour off any liquid that comes out.
• Place all he ingredients except the oil in a large mixing bowl and mix well to combine

Fry the frittata

• Heat the oil in a 20 cm non-stick frying pan and tip the potato mixture into the pan.
• Flatten the potato mixture with the back of a spoon to fill the pan evenly.
• Place the pan on a very low heat and leave for about 10 minutes until the edges of the frittata show a little brown, and the top is starting to set.

Flip the frittata

Now for the tricky bit – turning the frittata over.

• Place a large plate upside down over the frying pan.
• Put your hand on the plate to hold it in place, and quickly turn the pan upside down.
• The frittata should drop out of the pan onto the plate.
• If it sticks, use a knife to carefully loosen the edges and try again.
• Slide the frittata back into the pan and allow the bottom to brown on a low heat for another 10 minutes.

Equipment

To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.

• Mixing bowl
• 20cm frying pan

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Recipe – potato frittata with cheese

Print Recipe

Potato Frittata

A quick and easy hash brown variation using grated potatoes.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Any

Servings: 1 20cm round frittata

Calories: 232kcal

Author: VJ

Ingredients

• 3 medium potatoes grated
• 1 medium onion grated
• 1 large egg
• 125 g cheddar cheese grated
• 30 g (2 tablespoons) plain flour
• 1 teaspoon baking powder
• 1 tablespoon sunflower oil for frying
• salt and pepper to taste

Instructions

• Grate the potatos and onion into a mixing bowl
• Gently squeeze out any excess moisture
• Add the egg, flour, baking powder and salt and pepper
• Mix thorougly to combine
• Stir in the grated cheese
• Heat the sunflower oil in an 20cm non-stick frying pan
• Pour in the potato mixture and use the back of a spoon to distribute the mixtue evenly
• Cook uncoveed on a very low heat for about 10 minutes until the mitxture starts to brown at the edes and the top has started to set
• Remove from the heat and place a dinner plate over the pan. Holding the handle of the pan in one hand, place your other hand on the dinner plate and turn the pan upside down so that the frittata drops out onto the plate.
• Now slide the frittata back into the pan with the uncooked side at the bottom and replace on the heat for another 10 minutes to finish cooking.

Notes

To squeeze the excess moisture from the grated potato and onion, just press down on the grated potato with your hand and pour off any moisture.  You don’t have to get all the moisture out, just the excess.

When frying the frittata, keep the heat as low as possible, otherwise the frittata will burn on the bottom and the inside will not be cooked through.

To turn the frittata so that you can cook the bottom, place a dinner plate upside down over the frying pan, and holding the dinner plate firmly in place with one hand, turn the frying pan upside down.  The frittata should drop out of the pan onto the plate.  Using a spatula, slide the frittata from the plate back into the frying pan with the uncooked side at the bottom

Serve as a side dish as an alternative to roast or mashed potatoes, or as an accompaniment to a barbeque.

Calories have been calculated based on cutting the frittata into 4 slices.

 

The calorie count has been calculated using an on-line calculator and is provided for information purposes only.  If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.

If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.

Related Recipes

Why not serve this dish next time you make a roast chicken.

You may also enjoy this potato and onion bake.

Honey Lemon Roast Chicken

Roast chicken with honey, lemon and garlic marinade.

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Spiralizer Potato and Onion Bake

Spiralized potato and onion, baked in an egg and cream custard and sprinkled with grated cheese. Delicious hot or cold and so easy to make.

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