Praise to the frittata gods, it’s easy, one-pan, savory breakfast bliss with this Spinach, Goat Cheese, + Crispy Potato Frittata!
Frozen hash browns make this recipe delightfully effortless, but it can also be made from shredded, soaked, and wrung potatoes.
My number one piece of advice for frittatas (and anytime you put eggs in the oven) — don’t over-bake! 
Crispy golden potatoes on one side, creamy goat cheese, eggs, and spinach on the other!
Who wouldn’t want to eat Pac-Man for breakfast?
Spinach, Goat Cheese, + Crispy Potato Frittata
Spinach, Goat Cheese, and Crispy Potato Frittata
Servings: 6 Servings
Ingredients
- 6 eggs,
- 1 tsp dijon
- Salt and black pepper
- 3 tbsp canola oil (or other high smoke point oil)
- 4 cups frozen shredded hash browns (You can also shred, soak, and drain your own potatoes if you want to!)
- 2 cups torn baby spinach
- 1/2 cup crumbled goat cheese
Instructions
- Heat the oven to 400F.
- Whisk the eggs with the dijon, 1/4 tsp salt, and 1/8 tsp pepper.
- In a large cast iron pan, heat the oil over medium high heat. When the oil is hot but not smoking, sprinkle with 1/8 tsp salt and pat out the hash browns in an even layer with a spatula. Press down to give the potatoes good contact with the pan. After 8 minutes, reduce the heat to medium and cook 4 more minutes.
- Add another pinch of salt and pepper and the spinach. Sprinkle with the cheese and pour the eggs over the top.
- Transfer to the oken and bake 8-10 mins, until center is just set. (Don’t over-bake! No one likes rubbery eggs! The eggs will still cook a bit after being removed from the oven.)
- Let cool 10 mins, then gently run a rubber spatula around the edge of the pan. Turn the pan over onto a plate or cutting board, slice, and serve!
Notes
This Frittata is great the next day, too! To reheat, heat at 325F for 6 minutes, then broil on low on the center rack for 4-5 minutes more to crisp up the potatoes.
