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Cheddar Potato Frittata Recipe

Cheddar Potato Frittata Recipe



2 1/2 Cups
Hash Browns, rehydrated
3 tablespoons
Bacon Pieces
1 teaspoon
Clarified Butter
1 Cup
Freeze Dried Tomatoes
1/4 Cup
Freeze Dried Green Onions
1/2 teaspoon
1/4 teaspoon
Black Pepper
1 1/2
Scrambled Egg Mix
1/2 Cup
Freeze Dried Cheddar Cheese


  1. Reconstitute tomatoes, green onions, cheese, hash browns, and scrambled eggs according to directions on cans. Drain veggies.
  2. In large skillet that has a lid, crisp bacon pieces, remove from skillet, and set aside.
  3. Add clarified butter to skillet and allow it to melt
  4. Mix together the drained hash browns, green onions, and tomatoes and add to pan, sauteing until onions are tender.
  5. Spread the potato mixture evenly in the pan, pushing some a little way up the sides to form a sort of crust.
  6. Mix bacon pieces into the scrambled egg mixture and pour into hash brown crust. Cover and cook about 15 minutes over medium heat until eggs are set. (If you have trouble getting them to set, you may want to remove the lid and place them under the oven broiler for a few minutes. Do not turn up the burner under the skillet, as the potatoes can easily scorch.)
  7. Add cheese and cook for a few minutes more until cheese is melted. (Again, if the cheese doesn't melt in the middle, a couple of minutes under the broiler works wonders!)
  8. Cut into wedges and serve.
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Additional Info Cheddar Potato Frittata Recipe

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