DeBora4BobbyL
05-20-2006, 12:21 AM
Hash Brown Frittata
2 cups refrigerated shredded hash brown potatoes
1 can (11 ounces) Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
¼ cup milk
1 ½ teaspoon red pepper sauce
1/3 cup cheddar cheese
Mix potatoes, corn, and onion sale. Spray 10-inch skillet with cooking spray; heat over medium, heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
Meanwhile, mix eggs, milk, marjoram, and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid, constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
2 cups refrigerated shredded hash brown potatoes
1 can (11 ounces) Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
¼ cup milk
1 ½ teaspoon red pepper sauce
1/3 cup cheddar cheese
Mix potatoes, corn, and onion sale. Spray 10-inch skillet with cooking spray; heat over medium, heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
Meanwhile, mix eggs, milk, marjoram, and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid, constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.