Creamy and Crisphy Hash Browns Frittata (vegetarian, gluten-free)
"For eggs and hash brown lovers, this is a fast brinner (breakfast-for-dinner) or brunch to throw together in virtually no time. The cream-style soup gives the frittata an almost cheesy-like quality. The eggs are creamy and the potatoes crisp up, creating both softness and a bit of crispy texture and crunch...."
INGREDIENTS
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4 cups refrigerated hash browns, divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns)
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one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)
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1 to 2 cups shredded cheese, optional
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1 cup vegetables or pre-cooked beans, optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans)
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3 large eggs, lightly beaten
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2 tablespoons olive or vegetable oil
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1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)
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salt and pepper, optional and to taste (noting that the soup is already quite salty)
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