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!
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 amount 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.
Ingredients for potato frittata with cheese
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.
How to make a potato frittata with cheese
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 remove the moisture, just press down on the grated vegetables with the palm of your hand and pour off any liquid that comes out.
- Place all the 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.
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Other potato ideas
Why not serve a potato frittata next time you make a roast chicken. It would be a delicious alternative to roast potatoes.
Recipe – potato frittata with cheese
- 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
- 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.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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