Elevate your brunch game with a delicious Corned Beef Frittata. This flavorful dish combines the savory goodness of corned beef hash with creamy eggs and a blend of cheddar and mozzarella cheeses. Served witha refreshing arugula salad, juicy tomatoes, and crumbled goat cheese, this frittata is a complete and satisfying meal.
|¼||cup heavy cream|
|1||cup shredded Cheddar and mozzarella cheese blend, divided|
|1||(18-ounce) package HORMEL® MARY KITCHEN® Corned Beef Hash|
|Arugula salad with balsamic vinaigrette or a light drizzle of olive oil and fresh lemon juice|
|Favorite soft cheese such as herbed cream cheese or goat cheese, optional|
Preheat oven to 425°F.
Spray nonstick pan with nonstick spray or add a small amount of oil to cast iron skillet.
Cook hash as package directs.
Meanwhile, combine eggs, cream and salt.
Sprinkle hash with half of cheese.
Pour egg mixture over the hash and top with remaining cheese.
Continue to cook on the stove top over medium heat until the edges are set.
Transfer to the oven and bake for 12-16 minutes or until the eggs are puffed and thoroughly cooked.
Top with arugula salad, tomatoes and favorite soft cheese, if desired.