Hash Brown & Vegetable Mini Frittatas

14 Mar

Hash Brown & Vegetable Mini FrittatasAs we (slowly) move into spring, brunches are on everyone’s minds. And why shouldn’t they be? It’s almost time for Easter and even if you do not celebrate Easter after a long winter it’s time to start brunching again. Hosting a brunch is also one the best ways to entertain friends and family. It is an inexpensive and hassle free way to entertain with flavorful and charming dishes. Several brunch dishes can be prepared in advance so you can join your guests and indulge in those Mimosas or Bloody Marys.

Frittata’s are a great way to feed a crowd at brunch.

Everything can be prepared before hand and you just have to bake them right Hash Brown & Vegetable Frittatasbefore serving. Sure beats slaving over a stove-top making omelettes for a number of people! This recipe combines the usual breakfast suspects–eggs, vegetables, cheese and hash browns (you can also add ham or bacon) to create a breakfast party for your mouth. The cheese and cream make the frittata creamy and luxurious and the hash browns add a pleasant and unexpected surprise to each bite.  So shake out of that winter hibernation and welcome spring with some elegant and scrumptious homemade brunches!

Hash Brown & Vegetable Mini Frittatas
Recipe Adapted from Emeril’s Vegetable Frittata and Giada’s Mini Frittatas
Yield: 8 regular muffin sized frittatas
Time: 30 minutes

2 cups uncooked store-bought hash brown potatoes (I used Ore Ida Potatoes O’ Brien )
1 tablespoon vegetable or canola oil
¼ cup green onions, minced
2-3 cloves of garlic, minced
¼ cup green peppers, diced
¼ cup red pepper, diced
½ cup cremini mushrooms, diced (See note)
½ teaspoon fresh thyme leaves
Salt and pepper to taste
1 tablespoon freshly chopped parsley
4 large eggs
1 ½ tablespoons of heavy cream
Hot sauce, to taste (a few dashes or more)
½ cup Fontina cheese, grated


  • This recipe can easily be doubled or tripled.
  • You can make your own hash brown potatoes if you do not want to use store bought ones.
  • You can use white button mushrooms if you do not have cremini mushrooms on hand.
  • It’s nice to dice the peppers and mushrooms to the same size for this recipe.
  • If making this for a party, you can keep everything ready a few hours before and just assemble and bake when you are ready to serve.

1) Pre-heat the oven to 375 degrees F (180 C). Liberally grease a 12 regular muffin tin or 2 – 6 regular muffin tins with cooking spray and set aside.
2) In a 9” skillet cook the hash brown potatoes as per the package instructions. Do not overbrown or burn them.
3) While the potatoes are cooking in another skillet heat the vegetable or canola oil on medium heat. Add the green onions and garlic and cook for 2 minutes until the onions are translucent. Add the peppers and cook for 1 minute. Now add the mushroom and thyme and continue to cook stirring occasionally until the peppers are cooked.  Turn-off the heat and season the vegetables with salt and pepper.  Stir in the chopped parsley and set aside to cool a bit.
4) In a mixing bowl beat the eggs, along with the heavy cream and hot sauce.  Add a little salt and pepper (the Fontina, vegetable mixture and has browns are all salty so be careful not to over-salt the eggs).  Stir in the Fontina cheese.
5) Add the cooked vegetables to this egg mixture.
6) Now divide the cooked hash brown potatoes evenly into 8 muffin cups. Use a spoon to press them down and form an even layer. Over these pour the egg and vegetable mixture into these muffin cups, fill almost to the top.
7) Bake in the oven for 8-10 minutes or until the center is just set and the frittatas are puffy. Use a rubber spatula to carefully remove these muffins from the cups and serve immediately.

6 Responses to “Hash Brown & Vegetable Mini Frittatas”

  1. tastytrendstoday March 16, 2013 at 8:57 am #

    Mmmm looks delicious…I make mini quiches in a somewhat similar way. I just put some premade pie crust into the bottoms of all the muffin pans before I fill with the egg mixture. You should give it a try! 🙂


    • neharmorarji April 16, 2013 at 4:15 pm #

      I certainly will try your mini quiches soon.

  2. strippedcanvas March 17, 2013 at 12:57 pm #

    Looks so yummy! making these tomorrow. Thanks for sharing

  3. Bam's Kitchen (@bamskitchen) March 18, 2013 at 12:23 am #

    Mini’s will be perfect for the brunch I a hosting.

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