Turn leftovers into a hearty breakfast with this Corned Beef Hash Frittata. Serve warm or at room temperature for breakfast or brunch.
I love reinventing leftover corned beef hash into this Corned Beef Frittata. The addition of eggs and Gruyere cheese transforms this hash into another hearty breakfast dish.
Why you will love this
- Easy to prepare. Using leftover hash eliminates most of the prep.
- Ideal for entertaining. This hash serves 6-8, so there's no need to stand at the stove cooking individual omelets.
- Versatile. Delicious hot or at room temperature, for breakfast, brunch, or dinner.
- Customizable. No hash? No problem. Just add 2 cups of add-ins and your choice of cheese.
- Corned beef hash - Leftover hash is the base of this frittata. For an alternative, use 2 cups of add-ins such as cooked bacon or sausage, onions and bell peppers, and roasted potatoes.
- Heavy cream adds richness to the egg mixture. Just 2 tablespoons are needed.
- Gruyere cheese pairs perfectly with corned beef and adds a subtle nutty flavor. Swiss and Fontina cheeses are also great options.
See the recipe card for complete instructions and ingredient amounts.
- Add the eggs, heavy cream, and pepper to a mixing bowl. Whisk together until the eggs are blended. Set aside. (Images 1 and 2)
- Heat a non-stick skillet over medium heat. Add the hash and cook for 3-4 minutes until warmed through. Top with ⅓ of the cheese. (Images 3 and 4)
- Pour the egg mixture over the top. Stir gently, then sprinkle the remaining cheese over the top. (Image 5)
- Cook for 2-3 minutes until the eggs start to set around the edges.
- Transfer the skillet to a 400-degree oven. Cook for 12-15 minutes until the eggs are set and looked puffed up. The center may look slightly jiggly. (Image 6)
- Cool in pan for 5 minutes. Using a spatula, gently slide the frittata out of the pan and onto a serving platter or cutting board. Slice and serve.
Since frittatas are started on the stove and finished in the oven, an oven-safe skillet is a necessity. Both non-stick skillets and well-seasoned cast iron skillets can be used.
I prefer using non-stick so I can easily transfer the cooked frittata to a serving platter. Cast iron skillets work well for serving the frittata directly from the skillet.
Overcooking a frittata will result in a rubbery texture. A frittata should be cooked until just set and will look slightly jiggly in the middle. After cooling slightly, the frittata should have a creamy, custard-like consistency.
A frittata does not have a crust, while a quiche usually does. A quiche also contains a greater amount of milk/cream.
A frittata has veggies, meats, and cheese stirred into the egg mixture, while an omelet has the fillings folded inside.
Corned Beef Hash Frittata
- 8 large eggs
- 2 tablespoons heavy cream
- ¼ teaspoon black pepper
- 2 cups corned beef hash
- 4 ounces shredded Gruyere cheese
- Preheat the oven to 400 degrees.
- In a mixing bowl, whisk together the eggs, cream, and pepper until well incorporated. Set aside.
- Heat a 10-inch non-stick, oven-safe skillet over medium heat. (Note 1)
- Add the hash and cook for 4-5 minutes until warmed through. Top with ⅓ of the shredded cheese.
- Pour the egg mixture into the pan. Stir gently, then top with the remaining cheese. Cook for 2-3 minutes until the eggs start to set up around the edges.
- Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are just set and puffed up. The center may look slightly jiggly.
- Cool for 5 minutes. Using a spatula, gently slide the frittata out of the pan and onto a cutting board or serving platter. (Note 2)
- A well-seasoned cast iron skillet can also be used. It's important to use an oven-safe skillet.
- If using a cast iron skillet, you can serve the frittata directly from the skillet.
- There's no added salt in this recipe. The corned beef and cheese both contain enough sodium.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.