Hash Brown Firttata

[Guest guest]

Hash Brown Frittata

 

2 cups refrigerated shredded hash brown potatoes

1 can (11 oz.) Green Giant® Mexicorn, (with red and green peppers), drained

1 tsp. onion salt

4 eggs

1/4 cup milk

1-1/2 tsp. chopped fresh marjoram leaves, or 1/2 tsp. dried

1/2 tsp. Tabasco hot red pepper sauce

1/3 cup shredded Cheddar cheese

 

1.  Mix potatoes, corn and onion salt. Spray 10 " nonstick skillet with

cooking spray; heat over medium

heat. Pack potato mixture firmly into skillet, leaving 1/2 " space around

edge. Reduce heat to medium low.

Cook uncovered about 10 minutes or until bottom starts to brown.

 

2.  Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture

over potato mixture. Cook uncovered over medium-low heat. As mixture begins to

set on bottom and side, gently lift cooked portions

with spatula so that thin, uncooked portion can flow to bottom. Avoid

constant stirring. Cook about 5 minutes

or until eggs are thickened throughout but still moist. Sprinkle with cheese.

 

 

3.  Reduce heat to low. Cover and cook about 10 minutes or until center is

set and cheese is bubbly.

Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

 

Yield: 4 servings.