Potato Frittata

Campbell's Potato Frittata Recipe

For a crowd-pleasing brunch, serve this Pace® Picante Sauce-topped frittata made with hash-browns, mushroom, green onion, basil, eggs and cheese.

At a glance


10 min.


45 min.



Servings: 1 wedge each

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 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

    Heat the oven to 350°F.

  • 2

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

  • 3

    Stir the the eggs in the skillet. Bake for 20 minutes or until a knife inserted near the center comes out clean.

  • 4

    Top with the picante sauce and cheese. Bake for 5 minutes or until the cheese is melted. Cut the frittata into 6 wedges.

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