Gluten Free Corned Beef Hash Frittata Recipe

by Carol Kicinski on May 11, 2017

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Gluten Free Corned Beef Hash Frittata Recipe

There is this place I go to for breakfast – a little hole-in-the-wall that makes really fabulous diner-style breakfasts and I can get a lot gluten free because they use safe cooking practices. I only go there when I am really, really hungry, and always order the same thing – the corned beef hash, potatoes, and eggs. So, I thought, why not do a remake at home? And thus was born this gluten free corned beef frittata recipe.

A frittata is much easier and quicker to make than all the separate elements of my fav breakfast. It makes a great hearty brunch dish and if you throw in a salad, can even be served for lunch.

Make sure your corned beef is gluten free and I always recommend using cage free eggs (I like Nature’s Yoke).

I love this recipe; it has all the elements of my favorite dining out breakfast, but I can enjoy it at home, in my PJs!

Gluten-Free-Corned-Beef-Frittata-Recipe- easy and delicious

Gluten Free Corned Beef Hash Frittata Recipe

Ingredients

1 pound small red potatoes, scrubbed, unpeeled, and cut into ½-inch dice
1 ½ teaspoons kosher or fine sea salt
¾ teaspoon freshly ground black pepper
10 large cage free eggs
3 tablespoons heavy cream
1 tablespoon spicy brown mustard
1 tablespoon vegetable oil
1 medium white or yellow onion, diced
½ pound deli corned beef, diced
2 tablespoons chopped chives

Directions

Place the potatoes in a microwave-safe bowl with the salt and pepper and stir. Cover the bowl with plastic wrap and microwave on high power for 6 minutes or until tender. Preheat the oven to 400 degrees.

Whisk together the eggs, cream, and mustard.

Heat the oil in a cast iron skillet over medium heat until it begins to shimmer. Add the onion and cook until tender and translucent, about 5 minutes. Add the potatoes and corned beef. Pour the egg mixture over top and use a spatula to make sure the eggs surround the potatoes and corned beef. Cook for 1 minute on the stove, then transfer the pan to the oven. Cook for 12 – 14 minutes or until the eggs are fully set. Top with chives.

Let cool for 5 minutes before cutting into wedges to serve.

Servings

A gluten free corned beef frittata recipe that serves 6 – 8

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Categories:    Breakfast & Brunch

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