Homestead Eggs

Hashbrown Frittata

Serves: 4

  • 2 Tbsp vegetable oil -30 ml
  • 3 cups frozen hash brown potatoes – 750ml
  • 1/2 cup chopped green or red pepper -125ml
  • 1/3 cup onion relish -75ml
  • 6 eggs
  • 1/4 cup milk -50ml
  • 1 cup shredded Cheddar cheese – 250ml
  • 1 Tbsp parsley – 15 ml
  • salt and pepper to taste

In large skillet heat oil. Add hashbrowns and cook until heated through, stirring occasionally. Add green pepper and onion relish. Cover and cook on medium heat 10 minutes or until heated through and underside begins to brown. Beat togerther eggs, milk, salt and pepper. Stir in cheese and parsley.

Pour evenly over hash browns: help mixture to seep through skillet, using spatula. Cover and cook on low heat 8-10 minutes or until eggs are set and cheese is melted.

Loosen edges and cut into wedges.

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