Reviewed: Nov. 18, 2007

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.

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KanadiaKatie

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 5, 2007

This is a great base recipe and should be followed for the technique but you've got to add some spices and additional ingredients. I recommend using the packaged refrigerated hash browns or frozen to save a step. I opted to add some diced red bell pepper along with the onion (both diced very finely). I also added some cooked, chopped turkey breakfast sausage, about 1/8 cup shredded parmesan, 1 tsp. oregano and 1 tsp thyme. The result was great with these modifications. Good with sour cream on the side.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 21, 2007

THIS WAS VERY GOOD. MY POTATOES GOT A LITTLE MUSHY INSTEAD OF CRISPY BUT THEY BAKED UP NICELY IN THE OVEN. I ADDED GREEN PEAS AND ACTUALLY USED 5 EGGS INSTEAD OF 4 AND TWICE AS MUCH CHEESE. WOULD BE GOOD WITH A LITTLE CRUMBLED BACON OR HAM, TOO.

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adl40

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 10, 2007

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 22, 2007

very bland, was not impressed at all

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mrsblizz

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

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Reviewed: Jul. 20, 2007

I use 6 eggs. I oil then cool potatoes over nite. Slice potatoes and crisp with butter. Frozen red, Green Pepper and onion medley work great. LOVE IT!

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Kristen

Cooking Level: Intermediate

Home Town: Ewen, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Jun. 17, 2007

Simple, quick and delicious! I slice the potatoes thinly instead of shredding them, and I add a little cooked bacon between the potatoes and eggs before baking. Otherwise, I made no other changes and this is delicious! A great Sunday morning treat. Thanks!

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Lin

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Feb. 26, 2007

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!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jan. 1, 2007

Excellent dish and very simple to make.

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Jeanne

Cooking Level: Expert

Home Town: Hastings, Nebraska, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Nov. 15, 2006

This was very good. My potatoes browned and crisped, unlike a few people's reviews I read. Maybe the medium-high on my stove is hotter than others. I did add a little more onion. Otherwise, I followed the recipe. I see the recommendation to use some crumbled sausage. I think I'll try that next time.

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Kathygram

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Aug. 9, 2006

Had a difficult time making this. Potatoes kept sticking to my pot (guess I need a new pot)and so I added extra oil. End result was a big greasy gloppy mess.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jul. 4, 2006

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.

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MCGILMAR

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Reviewed: Jul. 1, 2006

I give this recipe 2 stars because I want to give it the benefit of the doubt. I want to feel like perhaps some of my disappointment with this recipe is an error on my part - realistically I know I followed the directions to the letter. The potatoes didn't cook in the instructed about of time, as I knew they would not, so I cooked them a bit longer. The recipe just really didn't have alot of flavor in my opinion. It was simple, but simple isn't everything. I would have enjoyed scrambled eggs with hash browns on the side much more.

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 22, 2006

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!

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Feb. 14, 2006

This was excellent. I cubed the potatos into bite size pieces because I don't have a shredder, but other than that I followed the recipe. This was absolutely delicious!!! I will definitely be making this again.

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LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 3, 2006

Good stuff. I made it as stated the first time and then again with alterations...the second time I used leftover baked potatoes from the night before and they fried up much better (my dad always makes fried potatoes this way)- I cubed them both times just because I thought it better than shredding. Added chopped green peppers along with some asparagus and a fifth egg which made it quite delicious! Got a lot of compliments on this dish and will make again just because it is so simple and filling.

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2005

Mine turned out to be more of a potato dish than a frittata. I wanted more egg and cheese. Next time, I'll double the eggs and cheese.

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SALTNPEPPA

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Reviewed: Nov. 22, 2005

We made this for brunch over the the Thanksgiving Holidays. Delicious!

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Myranda DeFoor

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Reviewed: Nov. 9, 2005

Oh dear. This is, quite easily, the worst thing I have made in a long time. The problem was the potatoes - I fried them for about 15 mins as stated, and they didn't get crispy or golden. Instead, they formed a big nasty sticky gloopy mess. I added the onions, and it was still awful. The egg and cheese topping was nice enough, but, hey, I really like omelet. For me, this was a real waste of time and ingredients. Sorry.

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 18, 2005

A great basic frittata recipe. I made this for brunch with buttered toast and it was great. Next time I make this, I think I'll add cooked, crumbled sausage. The spinach idea sounds yummy too. Thanks for the recipe DonsSweety!

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