Fresh Corn Salsa Frittata With Hash Brown Crust Recipe

Name: Fresh Corn Salsa Frittata With Hash Brown Crust
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 (10 ounce) package frozen corn, thawed and drained; 1/2 red onion, finely diced; 1/2 red bell pepper, finely diced; 1 jalapeño pepper, seeded and minced; 1/4 cup chopped fresh cilantro; 1/4 teaspoon salt; 1 tablespoon lime juice, plus fresh lime juice for serving; 1 (20 ounce) package Simply Potatoes Shredded Hash Browns; 8 large eggs; 1 1/2 cups diced cooked ham (about 8 ounces); 1 cup shredded Monterey Jack cheese; cooking spray

Spice up your weeknight dinner with this vibrant Fresh Corn Salsa Frittata, featuring a crispy hash brown crust! This Mexican-inspired recipe is a delightful blend of fresh corn salsa, savory ham and cheese, all baked to perfection within a crunchy potato crust. Easy to make, yet impressive enough for company, this frittata is bursting with flavor and texture – a perfect combination of sweet corn, spicy jalapeño, and tangy lime. Get ready for a fiesta in your mouth!

Prep Time 20 mins

Cook Time 50 mins

Calories 271.5 kcal

Protein 39g

Rating 4.3 (14 Reviews)

Fresh Corn Salsa Frittata With Hash Brown Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Corn Salsa Frittata With Hash Brown Crust

1 (10 ounce) package frozen corn, thawed and drained
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon lime juice, plus fresh lime juice for serving
1 (20 ounce) package Simply Potatoes Shredded Hash Browns
8 large eggs
1 1/2 cups diced cooked ham (about 8 ounces)
1 cup shredded Monterey Jack cheese
cooking spray

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How to Make Fresh Corn Salsa Frittata With Hash Brown Crust

Preheat oven to 375°F (190°C).
Thaw frozen corn: Place corn in a strainer set over a bowl. Let thaw completely, then discard any liquid.
Prepare the salsa: In a medium bowl, combine thawed corn, diced onion, red pepper, jalapeño, cilantro, and lime juice. Season with salt. Set aside.
Prepare the crust: Generously spray a 9-inch pie dish or oven-safe skillet with cooking spray. Press shredded hash browns into the bottom and up the sides of the dish to form a crust. Spray the hash browns with cooking spray.
Bake the crust: Bake for 15 minutes.
Prepare the egg mixture: In a large bowl, whisk together eggs, 1 cup of the prepared corn salsa, ham, and cheese until well combined.
Assemble the frittata: Remove the partially baked hash brown crust from the oven. Pour the egg mixture evenly over the crust.
Bake the frittata: Return to the oven and bake for 35-40 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
Finish and serve: Top with remaining corn salsa and a squeeze of fresh lime juice. Let cool slightly before slicing and serving. Enjoy!