Hash Brown Frittatas with Kale, Bacon and Cheddar are a hearty way to start your day. They can be made ahead so they’re great for guests, too!
Some recipes are just meant to be! In the spirit of my Waste Not feature here, Hash Brown Frittatas with Kale, Bacon and Cheddar were created while trying to use up odds-n-ends.
Back when my mother-in-law was visiting, I was working on and shooting the recipe for my Caramelized Onion and Goat Cheese Tart with Thyme.
As I’ve mentioned numerous times, she’s great and doesn’t interfere or get in our business. However, I still find it difficult to work and concentrate on recipes with someone around. As a result, when I was working on the tart recipe, I made too much of the custard.
I really hated to throw it out so I started to look around my refrigerator. I had:
- Leftover hash browns from making a breakfast casserole for a client.
- Leftover sauteed kale
- Half a bag of bacon bits my husband bought to sprinkle on salads
- Cheddar cheese because we’re from Wisconsin and we always have lots of cheese!
…And Hash Brown Frittatas with Kale, Bacon and Cheddar were born! I was able to make two of these frittatas with the odds-n-ends I had and my husband and mother-in-law loved them!
So, here we are! Sharing a tested recipe and they’re super simple!
How to make Hash Brown Frittatas with Kale, Bacon and Cheddar:
- Start with prepared, refrigerated hash browns or frozen hash browns that have been thawed.
- Now, you can use potatoes you shred yourself, however, there’s some work you’ll need to do first:
- Peel and shred Russet potatoes.
- Place in a large bowl filled with cold water.
- Drain and repeat until the water is no longer cloudy.
- Drain, squeeze as much water out as possible with your hands.
- Place on paper towels or a clean kitchen towel and pat dry.
- Cook the bacon and drain on paper towels or use recipe-ready bacon bits available in the salad dressing area.
- Cook fresh kale with a little oil in a skillet or saute pan and let cool.
- Combine the hash browns, bacon, kale and cheddar in a large bowl then divide equally into large ramekins or other small baking dishes.
- Pour in the custard….
- Place on a baking sheet….
- And bake!
That’s it! Serve in the ramekins or pop them out and serve!
These can also be baked in a muffin pan–regular or oversized. You could also do this recipe in one large baking pan. Simply adjust the baking time. These hearty Hash Brown Frittatas with Kale, Bacon and Cheddar are done when they’re golden brown around the edges and set in the center.
Fanatical about frittatas? Be sure to try my:
Helpful tools and equipment to make Hash Brown Frittatas with Kale, Bacon and Cheddar (Affiliate Links):
- Cooking spray
- 6 slices of bacon, diced
- 2 bunches of kale, stems removed and coarsely chopped
- salt and freshly ground black pepper, to taste
- 3 cups purchased refrigerated hash browns
- 2 cups shredded Cheddar cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 6 large eggs
- 1 1/2 cups milk (whole or 2%)
- Preheat oven to 350 degrees.
- Spray four large 4.5-inch ramekins with cooking spray.
- Place the bacon in a skillet or saute pan and cook 3-4 minutes or until cooked and crisp. Transfer to a paper towel-lined plate. Reserve drippings in the pan.
- Add the kale and cook 2-3 minutes or until wilted using tongs to toss the kale so that it all cooks evenly. Drain off any excess moisture or oil. Transfer to a bowl.
- Stir in the bacon, hash browns, cheddar cheese and salt and black pepper and mix well.
- Divide mixture evenly among the large ramekins.
- Whisk eggs and milk together.
- Pour into ramekins in even amounts.
- Bake 35-40 minutes or until set in the center.
Frittatas may also be made in muffin cups, oversized muffin cups or in one large pan. Adjust baking time accordingly. Frittatas are done when puffed and golden around the edges and the center is set.
Amount Per Serving Calories 946 Total Fat 63g Saturated Fat 21g Trans Fat 1g Unsaturated Fat 38g Cholesterol 359mg Sodium 2130mg Carbohydrates 60g Fiber 6g Sugar 2g Protein 37g