Ham and Ranch Potato Fritatta
Looking for a brunch item with a twist? This frittata is sure to spice up your next meal. A great dish to make from leftover Christmas ham!
Ingredients
- 1/2 pound Indiana Kitchen ham cut into 1/2 inch cube
- 1 tablespoon vegetable oil
- 2 cups frozen hashbrown potatoes with pepper and onion thawed
- 4 eggs beaten
- 1/3 cup ranch dressing
- 1/4 cup milk
- salsa
- dried oregano to taste
Servings: people
Instructions
- Heat the oven to 375 degrees F.
- Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
- Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve. 4.Serve with salsa.
- Serve with salsa.
Recipe Notes
Tip: Sprinkle with 1/2 cup shredded Cheddar cheese when the frittata is removed from the oven. Frozen hash browns with onions and peppers are often called Potatoes O’Brien.
Powered byWP Ultimate Recipe