Hashbrown Crusted Frittata

One thing I learned from last year, is that we eat a lot of carbohydrates for breakfasts!  We love muffins, pancakes, waffles, bagels and breads for breakfast.  We also like eggs so I have no idea why we don't eat more of them for breakfast.

I found this recipe through our countdown to 2011 recipe link up; it's Sarah's best breakfast recipe of 2010.  

Of course, I changed it up a bit by using potatoes and making my own hash browns.  We had peppers in the fridge that needed to be used, as well as broccoli.  And, since we love them both, we tossed them in with some leftover chicken sausage.  It was a great way to clean out the fridge and get some veggies and protein in us at the start of the day.  I also reduced the eggs -- with all the yummy veggies, we didn't need to have 4 eggs in the dish.      

Hashbrown Crusted Frittata - Inspired by Sarah at It's Better Everyday

1 T olive oil
3 medium potatoes, shredded
2 eggs
1/4 C milk
salt and pepper, to taste
1/2 bell pepper, diced
1/2 C broccoli, diced
1 chicken sausage, sliced
1/2 C cheese, shredded

Begin by peeling and shredding the potatoes.

 Frog Prince did this for me... and even took photos!  I have no idea how he got the potato stuck like this for a photo, but he did!

Heat the olive oil in a pan over medium heat.  Then, add in the shredded potatoes.

Sprinkle with salt and pepper.  Allow the potatoes to cook for 3-5 minutes.  Then, flip over and cook the other side until browned.

Set the hashbrowns aside.

In the same skillet, saute the veggies and chicken sausage (or fillings of your choice).

Meanwhile, mix eggs, milk, salt and pepper together in a large measuring cup.

Pour the eggs over the top of the veggie meat mixture in the skillet.

Then, shred a little cheese over the top.

Top with the hashbrowns.

Grate the rest of the cheese over the top.

Set the skillet {make sure yours is oven safe!} in an oven heated to 350 degrees.  Allow the eggs to bake for 10-15 minutes, until eggs are fluffy and cooked through, and cheese is melted.

Slice into wedges and serve warm.

We weren't sure if you were supposed to serve this with the hashbrowns up or down... both ways tasted great.

This recipe is linked to Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Tasty Tuesday, Your Recipe, My Kitchen.