A slice of Hash Brown Frittata sitting on a small white plate.

Hash Brown Frittata with Spinach

With a crispy golden and delicious crust, this Hash Brown Frittata with Spinach is a tasty breakfast or brunch idea. It’s a healthy one-skillet meal that is perfect for leisurely weekends!  
Course Breakfast, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 251kcal
Author Tempie


  • 2 tbsp ghee or olive oil
  • 1 large russet potato, peeled and shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp fine sea salt, divided
  • black pepper to taste
  • 1/2 (16-ounce) bag of frozen spinach, defrosted
  • 1/2 cup finely shredded parmesan or Grana Padano cheese
  • 10 large eggs
  • 1/4 cup whole milk or heavy cream


  • Pre-heat oven to 375°F. 
  • Squeeze as much water out of the defrosted spinach as possible, then set aside. 
  • Place the shredded potato in a tea towel or a couple of layers of paper towels and squeeze out as much moisture as possible. Place into bowl,  add garlic powder, onion powder and 1/2 tsp of sea salt, then toss together.  
  • Heat the ghee or oil of choice in a 10.5-inch skillet over medium heat. Add the potato to the skillet, spread it out into an even layer and press down over the entire surface with a spatula. Let cook, without disturbing, until bottom is golden brown. Flip and let cook an additional 2-3 minutes. 
  • Meanwhile, whisk together the eggs and milk. Add the spinach and cheese and remaining 1/4 tsp of sea salt and gently whisk until combined. 
  • Once the flipped hash browns have cooked for 2-3 minutes, pour the egg mixture into the skillet. Let cook until the edges of the eggs have begun to set. Place into heated oven and cook until the center is just set, about 15-20 minutes.  
  • Let cool for about 5 minutes, then cut and serve. 


  1. If using frozen hash browns, let thaw and drain before adding to the skillet.
  2. Cook times may vary depending on size of skillet used. Start checking at the 15-minute mark.
  3. This Hash Brown Fritta with Spinach can serve up to six people. It's best served fresh, so that you retain the crispiness of the hash browns. Reheats well in the microwave, but you won't have that delicious crispy crust.
  4. If your burner doesn't cook evenly like mine, you may want to rotate the skillet in order to make sure all of the potato gets nice and crispy.
  5. You can use either coarsely shred the potato using a handheld grater or the grater attachment on your food processor.
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