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


10 min.


45 min.



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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