Recipe by DONSSWEETY
"This potato and cheese frittata is great by itself or with some fruit on a Sunday morning."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
russet potatoes, peeled and shredded
salt and pepper to taste
shredded Cheddar cheese
Very good! The potatoes are much better if you use leftover baked from the night before. Also, try beating the egg yolks and whites separately (beating the whites until they form soft peaks)...then mix the two together until combined. The eggs get really fluffy that way (a trick I learned from a chef I used to work with at a fine restaurant). Good luck!
A good place to start, but very bland as written. I seasoned my eggs with garlic and onion powders, black pepper and Mexican spices. This is a great dish to make when you want to clean out your fridge because almost anything goes. I also threw in broccoli, zucchini, green bell peppers and grape tomatoes. Used pepper jack cheese with this to give it a kick. End result was delicious. Thanks so much!
I used the Ore Ida frozen hash browns - the cubed kind - and it came out great. It was a big time and mess saver as well. I added an extra egg and mixed in some monteray jack cheese with the cheddar, and it was deliccious.
This was great. The only changes I made were to add some diced ham before adding the eggs and I used diced potatoes rather than shredded. This is a great basic recipe that would be fun to play around with!
This IS a great recipe. I altered it slightly by using the Ore-Ida hashbrowns (the shredded kind) and sprinkling diced tomatoes and green onions just before adding the cheese and gave it great color. I also used 6 eggs for volume and whisked them separately as in the other review. The result was a thicker and fluffier frittata that made a great main course for breakfast. You could also add sliced black olives and a dollop of sour cream for a lunch or dinner dish. The only thing I would change is reduce the first baking time to 7 minutes and once you put the tomatoes, green onion, and cheese on, the cheese takes longer to get all bubbly, so I had to bake it for another 7-8 minutes in addition to the first 10 and it made the eggs kind of dry. Next time I make it, I will try it with the Ore-Ida cubed potatoes.
Mine turned out great, because I followed other reviewers and added oregano, thyme, parmesan. I also chopped some bacon and fried it, then fried my finely diced potates in the same pan. Not the healthiest way, but yummy. I only gave 3 stars because this would have been super bland had I not made these changes.
This recipe is so good and so easy! I made it exactly like the recipe but I did increase the eggs by 2....my super finicky 17 year old son went back for seconds! This one is a keeper! Thanks!
yum! did this in a large cast iron skillet to feed my mister & the teenager with what i thought would be leftovers: wrong. scarfed it all! *maybe next time a bit of a skip ahead with pre made hasbrowns...?*
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Cheese Frittata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 159
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an amazing potato and pepper lunch or brunch treat.
See how to make a simple breakfast frittata with bacon, potatoes, and chard.
See how to make cheesy potato rounds with crumbled bacon.