• 10
    Minutes
    Prep Time
  • 20
    Minutes
    Cook Time
  • 6-8
    Servings

Nutritional Information

Per Serving: 310 calories, 17g fat (8g sat. fat), 330mg cholesterol, 20g carbohydrate, 940mg sodium, 1.5g fiber, 19g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Skillet Hashbrown Frittata

A must-pack for your next camping trip!

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Original Hashbrowns
  • 4 turkey breakfast sausage patties or 6 links
  • 6 slices turkey bacon
  • 8 eggs
  • 1/4 cup milk
  • 1-1/2 teaspoons hot sauce
  • Pinch ground black pepper
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 4 slices American cheese

INSTRUCTIONS

  1. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  2. Cook turkey sausage and bacon according to package directions. Crumble or chop.
  3. Whisk eggs, milk, hot sauce and black pepper in a bowl.
  4. Melt butter in a 10 or 12-inch non-stick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened.
  5. Spread hashbrowns evenly in pan and part-way up sides. Cook without stirring until light golden brown and crisp on one side, about 3 minutes. Sprinkle crumbled sausage and bacon over potatoes. Pour eggs evenly over and arrange cheese slices on top.
  6. Cover skillet and reduce heat to low; cook until eggs are set in the center and cheese is melted, about 15 minutes. Serve from the pan or slide onto a platter then cut into wedges.

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