These are excellent made as the recipe directs. The thyme makes the difference! I rarely serve them with salsa and everyone that has had them LOVES them!

I grated 3 potatoes and squeezed out any excess water before cooking. I had skinless Polska Kielbasa that I chopped up and added to the potato mixture after 5 minutes. I was able to get 16 frittatas and were done in 20 min.

I liked these. I didn't have frozen hashbrowns, so I just baked a potato to almost done in the microwave and cut it into cubes then fried the rest of the way in the pan as the recipe states. The recipe really wasn't clear on how many mini frittatas it made, so I was a bit confused when it came to spraying my muffin tin. I ended up using a 12 muffin tin and filling all of them. As a result, I didn't spray all of them and several stuck to the pan. This reheats well; made them last night and just reheated for a quick and easy dinner tonight. Wouldn't say they are technically frittatas, but a nice concept.

WOW, these were delicious. I didn't have thyme so substituted italian seasoning for the thyme and oregano. The whole family loved these and they were easy. These will be my new "Breakfast for Dinner" recipe. (I forgot about serving with the salsa and they were still fantastic.)

This was delicious! We needed to add more milk and eggs becuae we put cubed hash browns in instead of shredded and that thickened the recipe more. We put pinapple peach chipotle salsa on top and it was to die for!!