MINI HASH BROWN FRITTATAS RECIPES

Steps:

• Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350° for 35 to 40 minutes.

Steps:

• Preheat oven to 375°F. Whisk together eggs, half-and-half, pepper, and ½ teaspoon of the salt in a medium bowl. Set aside.
• Heat 1 tablespoon of the oil in a 10-inch nonstick oven-safe skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add hash browns and 1 tablespoon of the oil; spread mixture into an even layer. Cook, undisturbed, until hash browns begin to brown on bottoms, about 4 minutes. Flip mixture in sections using a wide spatula, trying to flip as much of the top as possible onto the bottom of the skillet. (Don’t worry if you don’t get it all flipped evenly.) Pour remaining 1 tablespoon oil over hash brown mixture; sprinkle evenly with remaining ¼ teaspoon salt. Cook until hash browns are evenly browned on bottoms, about 3 minutes.
• Pour prepared egg mixture over hash brown mixture in skillet; reduce heat to medium. Cook, undisturbed, until outer edges are set, about 2 minutes. Transfer skillet to preheated oven. Bake until center is set, 6 to 8 minutes. Remove from oven. Immediately run an offset spatula around edges of frittata to loosen, and turn out onto a cutting board. Let stand 5 minutes. Slice frittata; sprinkle with fresh chives and dill before serving.