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)
Notes
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.