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Corned Beef Frittata

Corned beef frittata
Casey Barber
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

One of the best parts of celebrating Saint Patrick’s Day is all of the hearty comfort food that comes with it. Perhaps the most popular dish of all is corned beef and cabbage, which combines slowly simmered brisket with vegetables and cabbage until tender. While this dish is a must for all Saint Patrick’s Day celebrations, there’s a good chance there will be leftovers. And while you could just eat them as is in the days to come, why not get creative and spin this flavorful protein into the base of another meal entirely?

Enter: frittata. This Italian egg-based dish, which resembles a crustless quiche, is the perfect vehicle to make use of leftover corned beef. In order to mix it up from the classic Saint Patrick’s Day flavors, this frittata gets studded with onions, peppers, and sweet potato. Frittatas work well with almost any leftovers, so feel free to add other ingredients you might have in your fridge such as  leftover cabbage, chopped bacon or fresh herbs. This recipe makes for a great brunch, pack-ahead lunch, or even breakfast for dinner. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: You can prep this dish ahead of time by combining all the ingredients and transferring them to a sealed container in the refrigerator overnight. When you’re ready to bake the frittata in the morning, just pour into your baking vessel of choice and pop it in the oven. 

Swap Option: If you have leftover cooked potatoes from the big day, use those instead of sweet potatoes.


  • 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 kosher salt
  • 1/4 teaspoon ground black pepper
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Preheat the oven to 400 F.


In a 10-inch cast-iron skillet set over medium heat, melt the butter or olive oil.


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 to 10 minutes, stirring occasionally, until the sweet potato is tender.


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


Pour the eggs into the pan, swirling to cover the vegetables evenly. Bake for 15 to 20 minutes, until the frittata is puffed and fully cooked through.


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