Corned Beef Hash Frittata

Transform your breakfast or brunch routine with this hearty Corned Beef Hash Frittata, a savory blend of classic corned beef hash flavors baked into a golden, cheesy skillet masterpiece. Loaded with tender potatoes, vibrant bell peppers, and savory diced corned beef, this frittata is bound together by a rich mixture of eggs and creamy milk, all topped with melted cheddar cheese for an irresistible finish. Perfectly baked in the oven after a quick stovetop start, this one-pan dish is easy to make and packed with protein and flavor. Whether you’re serving it for a leisurely weekend brunch or a weeknight dinner, this recipe delivers big on taste and convenience. Garnish with fresh parsley for a pop of color and pair with a crisp side salad or warm toast for a complete meal.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup cooked corned beef, diced or shredded
• 1 medium potato, peeled and diced
• 1 small onion, diced
• 1 medium bell pepper, diced (any color)
• 8 large eggs
• 0.25 cup milk
• 0.5 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• 1 tablespoon butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil and the butter in an oven-safe skillet (10-inch works well) over medium heat.

Step 3

Add the diced potato and cook for about 8-10 minutes, stirring occasionally, until the potato begins to soften and turn golden.

Step 4

Add the onion and bell pepper to the skillet with the potatoes and cook for another 5 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the diced or shredded corned beef and cook for 2-3 minutes to combine the flavors. Set aside the mixture in a bowl.

Step 6

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 7

Wipe the skillet clean, add the remaining 1 tablespoon of olive oil, and return it to medium heat. Pour in the egg mixture.

Step 8

Evenly distribute the corned beef and vegetable mixture over the top of the eggs in the skillet.

Step 9

Sprinkle the shredded cheddar cheese over the mixture.

Step 10

Cook on the stovetop for 3-4 minutes, just until the edges of the frittata start to set.

Step 11

Carefully transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and golden on top.

Step 12

Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.

Step 13

Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1201.2g)

Amount per serving	% Daily Value*
Calories	1998.1

Total Fat 141.8g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1816.9mg	0%
Sodium 4522.8mg	0%
Total Carbohydrate 58.8g	0%
Dietary Fiber 6.7g	0%
Total Sugars 13.9g
Protein 112.9g	0%

Vitamin D 369.1IU	0%
Calcium 780.3mg	0%
Iron 14.3mg	0%
Potassium 2315.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 23.0%

Carbs: 12.0%