If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast. I love all things eggs, bacon, and potatoes, and while this doesn’t have bacon (though it could), it is a beautiful marriage of eggs and potatoes.
Think of this Hash Brown Frittata as the savory breakfast version of an upside down cake. It’s a classic frittata—which is basically a big egg omelette that’s baked in the oven—with a hash brown crust on top. It is absolute heaven.
An extra bonus to this dish is that it reheats nicely as long as you don’t overcook it in the microwave. Pretty remarkable for an egg dish, when eggs generally aren’t thought of as something that reheats well. The cream and cheese really help the eggs out in that department.
To get started, we’re going to make the hash browns first, but if you want to make this recipe faster, you can take a shortcut by using frozen hash browns instead.
Run a potato through the shredding blade of a food processor.
Quickly move the potatoes to a hot nonstick, ovenproof skillet with several tablespoons of butter added to it, then season with salt and garlic powder, and cook for about 10 minutes until crispy.
It’s important to use a nonstick and ovenproof skillet because we’ll be popping the entire thing into the oven in a minute. The nonstick part is important because eggs love to stick to everything!
While the hash browns are cooking, make the egg mixture by combining eggs, Parmesan, salt, and cream.
Whisk this mixture very well until everything is blended.
Once the potatoes are golden, pour the egg mixture on top.
Let the skillet sit on the heat for a couple minutes until the egg starts to set on the side of the skillet.
Then move the skillet to the oven and cook for about 10 minutes until the egg is fully set and has pulled away from the sides of the pan.
Flip the frittata out of the pan. This is where this really reminds me of an upside down cake. Look at that hash brown top! I mean bottom! I mean top!
Cut the frittata into slices, and serve. Enjoy!
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