Cheesy Bacon and Hash Brown Frittata

Save Recipe
  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

8 ounces bacon, diced

1/2 red onion, diced 

2 cups frozen hash browns, thawed 

1 3/4 teaspoons kosher salt

1 bunch Tuscan kale, chopped 

10 large eggs, at room temperature 

1/2 cup heavy cream or whole milk, at room temperature 

4 ounces sharp white Cheddar, grated (about 1 1/2 cups loosely packed) 

4 ounces mozzarella, grated (about 1 cup) 

Directions

  1. Preheat the broiler to high and position a rack in the top third of the oven.
  2. Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
  3. Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.