Potato Frittata
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!
Ingredients
0.25 cup butter
4 cups frozen shredded hash brown potatoes
1.5 cups sliced mushrooms
2 green onion, chopped (about 1/4 cup)
1 teaspoon dried basil leavesor 1 tablespoon chopped fresh basil leaves
8 egg, beaten
1 cup Pace® Picante Sauce
1 cup shredded Cheddar cheese (about 4 ounces)
4 cups frozen shredded hash brown potatoes
1.5 cups sliced mushrooms
2 green onion, chopped (about 1/4 cup)
1 teaspoon dried basil leavesor 1 tablespoon chopped fresh basil leaves
8 egg, beaten
1 cup Pace® Picante Sauce
1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
Set the oven to 350°F.
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.
Bake, uncovered, for 20 minutes or until the egg mixture is set. Top with the picante sauce and cheese.
Bake for 5 minutes or until the cheese is melted.
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.
Bake, uncovered, for 20 minutes or until the egg mixture is set. Top with the picante sauce and cheese.
Bake for 5 minutes or until the cheese is melted.
Potato Frittata
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!
Directions
Print
Set the oven to 350°F.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.Bake, uncovered, for 20 minutes or until the egg mixture is set. Top with the picante sauce and cheese.Bake for 5 minutes or until the cheese is melted.
Ingredients
0.25 cup butter4 cups frozen shredded hash brown potatoes1.5 cups sliced mushrooms2 green onion, chopped (about 1/4 cup)1 teaspoon dried basil leavesor 1 tablespoon chopped fresh basil leaves8 egg, beaten1 cup Pace® Picante Sauce1 cup shredded Cheddar cheese (about 4 ounces)
Street-Style Chile Enchiladas
To experience authentic street-style food ...
Chili Con Queso Bites
The Southwestern-inspired flavors of Pace�...
Buddha Bowls
Our Buddha Bowl recipe using Pace Salsa ma...
Chicken Pot Pie in a Shell
No fussing with pie crusts in this recipe....