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!
The inspiration behind this recipe:
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.
I was working on and shooting the recipe for my Caramelized Onion and Goat Cheese Tart with Thyme and 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 along with my other great breakfast recipes:
- Eggs in Purgatory with Italian Sausage
- Easy Hash Brown Frittatas with Pesto and Goat Cheese
- Spinach, Leek and Feta Cheese Frittatas
- Shakshuka with Red Lentils and Feta Cheese
- Spicy Baked Denver Omelet
- Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard
- Oven-Baked Spanish Tortilla
Check out all my breakfast and brunch recipes at:
Hash Brown Frittatas with Kale Bacon and Cheddar
- Cooking spray
- 6 slices bacon - diced
- 2 bunches kale - stems removed and coarsely chopped
- Salt and freshly ground black pepper - to taste
- 3 cups refrigerated hash browns
- 2 cups shredded Cheddar cheese
- ½ teaspoon salt
- Freshly ground black pepper
- 6 large eggs
- 1 ½ 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.