Ham and Ranch Potato Frittata
This breakfast, brunch, or light dinner entrée, is delicious and a great use for leftover holiday ham, too. Serve with corn muffins, fresh fruit, and salad.
1/2 pound ham, cut into 1/2 inch cubes
1 tablespoon vegetable oil
2 cups frozen hash brown potatoes with peppers and onion*, thawed
4 large eggs, beaten
1/3 cup ranch dressing
1/4 cup milk
- Preheat the oven to 375°F (190°C).
- Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4 to 6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper.
- Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4 to 5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
- Place in preheated oven and bake for 15 to 20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve.
- Serve with salsa.
Makes 4 servings.
*Frozen hash browns with onions and peppers are often called Potatoes O’Brien.
Tip: Sprinkle with 1/2 cup shredded cheddar cheese when the frittata is removed from the oven.
Nutritional Information Per Serving (1/4 of recipe, does not include salsa): Calories: 330 calories; Protein: 20 grams; Fat: 23 grams; Sodium: 790 milligrams; Cholesterol: 250 milligrams; Saturated Fat: 5 grams; Carbohydrates: 11 grams; Fiber: 1 grams.
Recipe and photograph provided courtesy of National Pork Board.