Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons butter
  • 1 large red onion (chopped)
  • 2 tablespoons olive oil
  • 1 bag (32 ounces) Southern-style frozen hash brown potatoes (thawed)
  • 1½ pounds deli corned beef (roughly chopped)
  • 1½ teaspoon salt (divided)
  • 3/4 teaspoons pepper (divided)
  • 3/4 teaspoons ground thyme
  • 1 teaspoon garlic powder
  • 2 teaspoons dry mustard
  • 1/8 teaspoon cayenne
  • 6 eggs
  • 2 cups milk

Instruction

  • Preheat oven to 350 degrees Fahrenheit
  • In a large, oven-safe skillet, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
  • Add the olive oil to the skillet along with the hash brown potatoes. Cook, stirring only occasionally until the potatoes have browned.
  • Stir in the corned beef, 1 teaspoon salt, ½ teaspoon pepper, thyme, garlic powder, dry mustard, and cayenne.
  • Meanwhile, in a large bowl, whisk the eggs, milk, the remaining salt, and pepper.
  • Pour the egg mixture over the corned beef hash.
  • Carefully slide the skillet into the preheated oven and cook for 60 minutes, or until the eggs are set in the middle and the frittata is golden brown.
  • Remove. Cool slightly. Cut into wedges, and serve.