Corned Beef Frittata
Corned beef frittata
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Servings:
8

The best thing about St. Patrick's Day might not be the holiday itself—it's all the hearty comfort food that turns into fantastic leftovers for the days to follow! Whether you're a fan of traditional corned beef and cabbage or you look forward to a big plate of corned beef hash the next morning, you'll love this frittata that makes the most of those succulent slow-cooked slices. It's a fantastic weekend brunch dish, an easy to pack make-ahead lunch that, or even a breakfast-for-dinner family meal.

Sweet potato adds color and nutrition to the dish, but feel free to substitute regular potatoes. If you're using already-cooked leftover potatoes from the big day, add them along with the corned beef instead of with the red bell pepper.

Ingredients

    • 1 tablespoon unsalted butter or olive oil
    • 1 small yellow onion, thinly sliced
    • 1 small red bell pepper, diced
    • 1 small sweet potato (about 1/2 pound), peeled and diced
    • 2 cups chopped corned beef
    • 8 large eggs
    • 1/4 cup milk (any fat percentage)
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper

Preparation

Corned beef frittata Casey Barber

Preheat the oven to 400 degrees F.

Melt the butter or heat the olive oil in a high-sided, oven-safe 10-inch skillet (such as a cast iron skillet) over medium heat.

Stir in the onion and cook, stirring occasionally, for about 5 minutes until the slices start to soften and become translucent.

Stir in the bell pepper and sweet potato. Cover and cook for 7-10 minutes more, stirring occasionally, until the sweet potato is tender.

While the vegetables cook, whisk the eggs with the milk, salt, and pepper in a bowl.

How to make corned beef frittata Casey Barber

Pour the eggs into the pan, swirling to cover the vegetables evenly.

Transfer the pan to the oven and bake for 15-20 minutes, until the frittata is puffed and fully cooked through.

Slice into 8 wedges and serve warm or at room temperature.