Potato Frittata

Campbell's Potato Frittata Recipe

This hearty potato frittata gets its great flavor from the mushrooms, green onions and picante sauce. It's perfect for brunch or anytime you're in the mood for deliciousness!

At a glance

Prep

10 min.

Total

45 min.

Serves

6

Cook: 10 min.

Bake: 25 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1/4 cup butter
4 cups frozen shredded hash brown potatoes
1 1/2 cups sliced mushrooms
2 green onions, chopped (about 1/4 cup)
1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil leaves
8 eggs, beaten
1 cup Pace® Picante Sauce
1 cup shredded Cheddar cheese  (about 4 ounces)

How to Make It

  • 1

    Set the oven to 350°F.

  • 2

    Heat the butter in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender.  Stir in the eggs.

  • 3

    Bake, uncovered, for 20 minutes or until the egg mixture is set.  Top with the picante sauce and cheese.

  • 4

    Bake for 5 minutes or until the cheese is melted.

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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

370

totalfat

21.323g

saturatedfat

10.831g

cholesterol

287mg

sodium

643mg

totalcarbohydrate

29.205g

dietaryfiber

2.31g

protein

16.525g

vitamina

20%DV

vitaminc

20%DV

calcium

20%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#23036