Easy Hash Brown Frittata with Pesto and Goat Cheese is impressive and comes together quickly for the perfect summer breakfast, brunch or light dinner!

I’m having a really hard time staying ahead of my basil “crop” so it’s highly possible you will see more pesto recipes coming up!

Several weeks ago before heading up to Wisconsin, I grabbed a bag of hash browns to make a breakfast casserole to take with us.  We’re the perfect guests because we bring a cooler full of food with us!

Many of the meals I make to share with you here at From A Chef’s Kitchen get frozen.  It’s just my husband and me and we just can’t eat everything I make.  So, we eat what we can, I give some away to a neighbor and then freeze as much as possible.

It works out perfectly!  Our families don’t have to worry about feeding us and the food doesn’t go to waste.  We purchased a huge cooler to transport the food and the food stays completely frozen for a couple of days if it’s not opened.  Check it out in the recommended products section.  It’s been worth every penny and it’s perfect if you need to transport a lot of food safely.

I wasn’t able to get the breakfast casserole done before we left so needed to use them.  I don’t buy many convenience products but the refrigerated hash browns from Simply Potatoes are good and easy to use.  (This is not a sponsored post, I just like their product!)

Potatoes have a lot of water, therefore, if using raw potatoes, you have to extract as much water as possible.  Here’s a tutorial from Serious Eats on how to prepare potatoes for hash browns:  Serious Eats Hash Brown Tutorial

Yup.  A lot of work.

If I were making actual hash browns, I’d use Russet potatoes and make them from scratch.  However, for a breakfast casserole or frittata such as this, refrigerated hash browns work beautifully and all the water has already been extracted.

This frittata is ridiculously easy!  Making the pesto will take you the longest.  However, if you have pesto in the freezer from last summer you’d love to use, this is the perfect way to use it.

For a small batch of pesto, here’s a basic recipe that’s super-simple to make in a food processor:

• Approximately 2 cups of packed fresh basil leaves
• ½ cup freshly grated Parmesan cheese
• Approximately ½ cup extra-virgin olive oil
• ¼ cup lightly toasted pine nuts or walnuts
• 3 cloves chopped garlic
• salt and freshly ground black pepper to taste

Generally, frittatas get started in an oven-safe skillet on the stovetop, then placed in the oven to finish cooking.  This frittata simply bakes in the oven.

For this Easy Hash Brown Frittata with Pesto and Goat Cheese:

• Combine ready-to-use refrigerated hash browns with pesto and goat cheese.
• Add a little salt and pepper if needed.
• Whisk together eggs and half-and-half
• Pour over the potatoes
• Bake!

How crazy simple is that?  Serve with a green salad or tomato salad and you’ve got a lovely, elegant breakfast or brunch!

Be sure to check out my other recipes with delicious ways to use pesto!

• Oven Fries with Spicy Pesto Aioli
• Lasagna with Pesto, Green Beans and Potatoes
• Baked Orzo with Pesto, Peas, Prosciutto and Mascarpone

Recommended tools and equipment:

Easy Hash Brown Frittata with Pesto and Goat Cheese

Print Recipe

Easy Hash Brown Frittata with Pesto and Goat Cheese is impressive and comes together quickly for the perfect summer breakfast or brunch!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

Yield: 8 Servings

• Cooking spray or olive oil
• 1 bag (20-ounce) refrigerated hash browns
• 1 log (4-ounce) goat cheese, cut into approximately 1/2-inch pieces
• 3/4 cup prepared pesto
• salt and freshly ground black pepper
• 8 large eggs, beaten
• 1/2 cup half-and-half

Instructions

Preheat oven to 375 degrees. Spray a deep, round 10 to 11-inch baking dish with cooking spray or brush with olive oil.

Combine hash browns, goat cheese and pesto in a bowl. Season with salt and black pepper. Pour into prepared baking dish.

Whisk together eggs and half-and-half. Pour over potato-egg mixture.

Bake for 45 to 50 minutes or until eggs are set. Let stand 5 minutes then cut into wedges.