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Home » Sides and salad recipes » Potato Frittata with cheese – posh hash browns

Potato Frittata with cheese – posh hash browns

Author: VJ Published : October 2019 Modified : April 2021 / Be the first to comment!

Recipe
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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 in a frying pan.

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Table Of Contents
  1. Potato Frittata with cheese
  2. Ingredients for potato frittata with cheese
  3. How to make a potato frittata with cheese
  4. Make in advance
  5. Other potato recipes
  6. Pin for later
  7. Recipe – potato frittata with cheese
  8. Potato Frittata

Potato Frittata with cheese

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

**You can get the complete list of ingredients and full instructions on how to make this steak and kidney on the printable recipe card at the end of this post**

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.

Ingredients for potato frittata.
  • 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

Steps for making a 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

Steps for flipping a 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.

Make in advance

If you want to save a bit of time in the morning, just mix up the frittata the night before, and store in a covered bowl in the refrigerator. Next morning, all you have to do is fry it.

You may find that the mixture has drawn a little water while it has been in the refrigerator. Don’t worry, this is just excess moisture leaking from the potatoes. If this happens, pour any excess liquid off, then give the mixture a quick stir before frying.

Other potato recipes

If you enjoyed this potato frittata recipe you may also enjoy these other potato recipes

  • Potato and onion bake
  • Saute potatoes
  • Scalloped potatoes in batter
  • Crispy potato fries
  • Potthucke

Why not serve a potato frittata next time you make a roast chicken. It would be a delicious alternative to roast potatoes.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe for potato frittata so you can make it later.

Recipe – potato frittata with cheese

A potato frittata in a frying pan.

Potato Frittata

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!
Recipe by: Veronica
Side Dish
Any
Calories 232
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Servings: 1 20cm round frittata
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4.50 from 2 votes

(Click the stars to rate this recipe)

Equipment

  • Grater
  • Mixing bowl
  • Spatula
  • 20cm Frying pan

Ingredients

  • 3 medium potatoes grated
  • 1 medium onion grated
  • 1 large egg
  • 4½ ounce (125g) cheddar cheese grated
  • 3½ tablespoons (30g) 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 uncovered 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.

Nutrition

Calories – 232kcal | Carbohydrates – 16g | Protein – 10.5g | Fat – 14.2g | Saturated Fat – 6.7g | Cholesterol – 76mg | Sodium – 488mg | Potassium – 379mg | Fiber – 1.7g | Sugar – 1.8g | Calcium – 277mg | Iron – 1mg

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.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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