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Idahoan

Hash Brown Frittata

Hash Brown Frittata – Featured Image
30 minutes
Breakfast
Slight Challenge
SERVES 6

INGREDIENTS

  • 8.5 oz (1/4 carton) Idahoan® Fresh Cut Hash Brown Potatoes
  • 12 each eggs
  • ½ cup milk (any kind of milk works)
  • 4 tsp vegetable or olive oil
  • 1 tsp fresh garlic, minced
  • 4 oz fresh baby spinach leaves
  • 1 cup shredded cheddar cheese
  • 4 tsp green onions, finely sliced
  • As needed black pepper, freshly ground
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Stock up at Idahoan.com

Idahoan® Fresh Cut Hash Browns, 4.8oz, (Pack of 8)
Idahoan® Fresh Cut Hash Browns, 4.8oz, (Pack of 8)
$20.99
Idahoan® SHREDS Fresh Cut Hash Browns, 2.125 lb
Idahoan® SHREDS Fresh Cut Hash Browns, 2.125 lb
$14.99

INSTRUCTIONS

  1. Prepare Idahoan® Fresh Cut Hash Brown Potatoes - rehydrated per instructions and griddled until browned and crispy.
  2. Mix together hash browns, eggs, and milk. Set aside.
  3. In 16-inch nonstick hot saute pan, saute oil, garlic and spinach for 1-2 minutes or until garlic is cooked and spinach well wilted.
  4. Add egg and hash brown mix, cooking for 2-3 minutes while stirring periodically. Remove frm heat; sprinkle with cheese. Place in a 350°F oven and cook another 15 minutes or until eggs are set.
  5. Serve wedges directly from pan and garnish with sprinkle of green onion and freshly ground pepper.

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