Best 6 Frittata Hash Sandwich Recipes

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Indulge in a culinary journey with our tantalizing frittata hash sandwich, a harmonious blend of flavors and textures that will awaken your taste buds. This delectable sandwich features a golden-brown frittata, an aromatic hash, and a medley of fresh vegetables, all nestled between two slices of toasted bread. The frittata, meticulously crafted with eggs, cheese, and herbs, offers a fluffy yet firm texture, while the hash, a symphony of diced potatoes, bell peppers, and onions, adds a hearty and savory touch. Accompaniments like avocado, salsa, and sour cream elevate this sandwich to a gourmet experience. This article presents a collection of frittata hash sandwich recipes, each offering unique variations to cater to diverse preferences. From a classic combination of cheddar cheese and bell peppers to a zesty blend of chorizo and poblano peppers, our recipes promise an explosion of flavors. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions, ensuring success in creating this delightful sandwich. Join us on this culinary adventure as we explore the tantalizing world of frittata hash sandwiches.

Let's cook with our recipes!

CHEESY BACON AND HASH BROWN FRITTATA



Cheesy Bacon and Hash Brown Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

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)

Steps:

  • Preheat the broiler to high and position a rack in the top third of the oven.
  • 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.
  • 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.

FRITTATA-HASH SANDWICH



Frittata-Hash Sandwich image

The frittata can be made in advance and served at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 10

1 russet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 small onion, diced (3/4 cup)
8 ounces sweet Italian sausage, removed from casings and crumbled
6 large eggs
2 tablespoons whole milk
1/2 cup mayonnaise
8 slices (each 1/2 inch) brioche bread, lightly toasted
Crisp lettuce leaves and tomato slices, for serving

Steps:

  • Preheat oven to 425 degrees. Bring potato, 2 1/2 cups water, and 1/2 teaspoon salt to a boil in a medium nonstick skillet. Reduce to a simmer and cook until fork-tender, about 7 minutes. Drain.
  • Wipe out skillet; return to medium-high heat. Add oil, onion, and sausage; cook, stirring occasionally, until sausage is browned, about 4 minutes. Reduce heat to medium and add potatoes. Whisk together eggs and milk; season with salt and pepper. Pour into skillet; cook, stirring with a spatula to create large curds, 30 seconds. Transfer to oven and bake until eggs are just set, 8 to 10 minutes. Let stand 10 minutes, then slice into 8 wedges. Divide mayonnaise among bread slices, then sandwich frittata wedges, lettuce, and tomato with them; serve.

LEFTOVER FRITTATA SANDWICHES



Leftover Frittata Sandwiches image

Provided by Ree Drummond : Food Network

Time 40m

Yield 9 servings

Number Of Ingredients 13

12 large eggs
2 tablespoons chopped fresh parsley
2 to 3 dashes hot sauce, plus more for serving
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup cubed cooked ham
1 cold baked sweet potato, cubed
1/2 cup grainy mustard
9 toasted English muffins
1/2 cup mayonnaise
9 slices pepper jack cheese
9 slices Cheddar cheese
3 cups arugula

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
  • Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
  • Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.

HASH BROWN FRITTATA



Hash Brown Frittata image

Hash brown frittata is an easy and delicious oven recipe made with lots of vegetables, including hash browns, garlic, and onions.

Provided by Linda Larsen

Categories     Dinner     Entree     Breakfast

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (chopped)
2 cups frozen hash brown potatoes (thawed and drained)
8 eggs
1/2 cup light cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon dried thyme leaves
3 tablespoons butter (melted)
1 cup shredded mozzarella cheese
1 cup shredded Colby cheese

Steps:

  • Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
  • In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
  • Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
  • Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.

Nutrition Facts : Calories 426 kcal, Carbohydrate 22 g, Cholesterol 231 mg, Fiber 2 g, Protein 16 g, SaturatedFat 12 g, Sodium 792 mg, Sugar 3 g, Fat 31 g, ServingSize 1 baking dish (8 servings), UnsaturatedFat 0 g

HASH BROWN FRITTATA



Hash Brown Frittata image

Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 8

2 cups refrigerated shredded hash brown potatoes
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
1/4 cup milk
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/2 teaspoon red pepper sauce
1/3 cup shredded Cheddar cheese

Steps:

  • Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
  • Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
  • Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg

SPINACH HASH BROWN FRITTATA



Spinach Hash Brown Frittata image

I love this recipe for its ease! Make it the night before, cover with plastic and pop it in the refrigerator and bake the next morning! -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 16

1 large onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces pancetta or bacon strips, finely chopped
3 cups frozen shredded hash brown potatoes, thawed
8 large eggs, lightly beaten
1 cup 2% milk
1 cup fontina cheese, divided
1 cup shredded cheddar cheese, divided
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 281 calories, Fat 19g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 542mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

Tips:

  • Use a variety of vegetables. This will make your frittata hash sandwich more colorful and flavorful. Some good options include potatoes, onions, peppers, zucchini, and spinach.
  • Cook the vegetables until they are tender. This will help them to caramelize and develop a delicious flavor.
  • Use a well-seasoned cast iron skillet. This will help to create a crispy crust on your frittata.
  • Don't overcook the frittata. It should be cooked through, but still slightly runny in the center.
  • Serve the frittata hash sandwich with your favorite toppings. Some good options include salsa, guacamole, sour cream, and cheese.

Conclusion:

The frittata hash sandwich is a delicious and easy-to-make breakfast or lunch option. It is packed with protein, vegetables, and flavor. Plus, it is a great way to use up leftover vegetables. So next time you are looking for a quick and healthy meal, give the frittata hash sandwich a try.

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