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Hashbrown and Bacon Frittata


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Rate this recipe 4.4/5 (26 Votes)


  • 4 slices bacon
  • 2 tablespoons oil (or fat from frying bacon)
  • 2 cups grated potatoes
  • 3/4 cup onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon parsley
  • 1/4 teaspoon pepper
  • 8 eggs


Servings 6
Preparation time 5mins
Adapted from


Step 1

After grating the potatoes, squeeze out the excess moisture.

Cook bacon in a 10″ oven safe frying pan. Pat grease off of bacon and crumble it. Pour off all of the grease except 2 tablespoons.

Add the crumbled bacon to the eggs and beat with a whisk.

Place potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy.

Flip the potatoes and then add the egg mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.

Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.

Cut into wedges and serve immediately.

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