Potato Frittata

For a crowd-pleasing brunch, serve this Pace® Picante Sauce-topped frittata made with hash-browns, mushroom, green onion, basil, eggs and cheese.

Potato Frittata
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
45 mins
by 2  people
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Ingredients
  • 1/4 cup butter
  • 4 cups frozen hash-brown potatoes
  • 1 1/2 cups sliced mushroom
  • 2 green onions, chopped (about 1/4 cup)
  • 1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil leaves
  • 8 eggs, beaten
  • 1 cup Pace® Picante Sauce
  • 4 ounces shredded Cheddar cheese (about 1 cup)
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Heat the oven to 350 degrees F.
2. 
Heat the butter in a 12-inch oven-safe skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender.
3. 
Stir the the eggs in the skillet. Bake for 20 minutes or until a knife inserted near the center comes out clean.
4. 
Top with the picante sauce and cheese. Bake for 5 minutes or until the cheese is melted. Cut the frittata into 6 wedges.
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