× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Hash Brown Frittata with Roasted Tomatoes and Fontina

Share this

Print Recipe
Cuisine: American
Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

15 Mins

Cook Time

35 Mins

Serving

Serves 12

Description

Tater drums, baked in a cast iron skillet with roasted tomatoes, rosemary, thyme and fontina cheese.

Ingredients

+

Frittata

  • 32 ounces (907g) Frozen Tater Drums, Barrels, or Tots
  • 2 tablespoons (11g) Fresh Rosemary, chopped
  • 1 teaspoon (3g) Fresh Thyme, chopped
  • 1 tablespoon (4g) Kosher Salt
  • 2 teaspoons (3g) Freshly Ground Black Pepper
  • 12 each Large Eggs, beaten
  • ½ cup (120ml) Fat Free Half and Half
  • 12 ounces (340g) Roasted Tomatoes *Canned Fire Roasted Tomatoes which have been drained can be subbed.
  • 1/2 cup (54g) Fontina Cheese *Gouda can be subbed if Fontina is unavailable
+

Mixed Greens Salad

  • 6 cups (252g) Mixed Greens
  • 3 tablespoons (45ml) Freshly Squeezed Lemon Juice
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • ½ teaspoon (~1g) Freshly Ground Black Pepper
  • 1 teaspoon (3g) Kosher Salt

Preparation

  1. Preheat the oven to 325 F (163 C).
  2. Spray or oil a cast iron skillet that has been well seasoned. Conversely a non-stick pan can be used and lightly sprayed with pan spray.
  3. Arrange the thawed tater drums gently in the pan. Season them with the rosemary, thyme, salt, and pepper. Pour the eggs over the potatoes, and using a rubber spatula, move some of the potatoes slightly so the eggs settle into the pan. If using a 12 inch cast iron skillet the eggs and potatoes should fit nicely.
  4. Arrange the tomatoes on top of the frittata and cover with foil before placing in the oven. Bake at 350 for 35 minutes or until the eggs are set. Remove the foil and top and frittata with cheese. Bake for an additional 8-10 minutes until the cheese is melted and just starting to brown. Remove the frittata from the oven and allow it to cool for about 10-12 minutes before slicing and serving. If you wish to remove the frittata from the pan, run a butter knife around the edge of the frittata and place a cutting board over the pan, invert the pan and remove it. Place a serving dish on the bottom of the frittata and invert the cutting board again so that your frittata is now on the serving dish. Slice and serve with the salad.
  5. To make the salad simply toss the greens with the lemon juice, olive oil, salt, and pepper. Serve ½ cup of the mixed green salad with a slice of the frittata. The frittata should yield 12 slices.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

270

Fat

15g

Sodium

780mg

Cholesterol

180g

Vitamin C

4.5mg

Carbohydrates

21g

Fiber

3g

Protein

10g

Potassium

367mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up