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 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
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.
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.
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.
Did you know that you can get free delivery from Amazon on any item displaying the Prime logo. Join Amazon Prime today and save on your next purchase. They’ll deliver right to your door, the very next day. Or you can specify an ‘Amazon Day‘ and all your orders will arrive together on the same day.
As an Amazon Associate I earn from qualifying purchases. These are affiliate links which means I get a small commission (at no additional cost to you) if you click through and make a purchase.
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.
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.
Why not serve this dish next time you make a roast chicken.
You may also enjoy this potato and onion bake.
Why not pin this recipe for later, or save it to your Yummly recipe box. And don’t forget to subscribe to my mailing list so you can grab your FREE COOKBOOK!