Cast Iron Corned Beef Hash Frittata with Microwave Potatoes
A hearty breakfast skillet that transforms classic corned beef hash into an elegant frittata. Tender microwave-prepped red potatoes combine with deli corned beef and onions in a creamy egg custard, finished in the oven until golden and set. The addition of spicy brown mustard adds tangy depth while fresh chives provide a bright finish. Perfect for weekend brunch or using up leftover corned beef, this one-pan meal serves a crowd with minimal cleanup required.
Ingredients
- 1 pound small red potatoes, scrubbed, unpeeled, and cut into 1/2-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, dicedleftover brisket1:1leftovers
similar savory flavor
- 2 tablespoons chives, chopped
Instructions
- 1
Place diced potatoes in microwave-safe bowl with salt and pepper, cover with plastic wrap and microwave on high for 6 minutes until tender
- 2
Preheat oven to 400 degrees
- 3
Whisk together eggs, cream, and mustard in bowl
- 4
Heat oil in cast iron skillet over medium heat until shimmering
- 5
Add onion and cook until tender and translucent, about 5 minutes
- 6
Add potatoes and corned beef to skillet
- 7
Pour egg mixture over top and use spatula to distribute eggs around potatoes and corned beef
- 8
Cook for 1 minute on stove, then transfer pan to oven
- 9
Cook for 12-14 minutes until eggs are fully set
- 10
Top with chives and let cool for 5 minutes before cutting into wedges
Tips
Use a cast iron skillet for best heat retention and even cooking from stovetop to oven.
Microwaving potatoes first ensures they're fully tender since the short oven time wouldn't cook them through.
Let the frittata cool for 5 minutes before cutting to prevent the eggs from breaking apart when sliced.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat individual portions in microwave for 30-60 seconds.
Can be assembled through adding potatoes and corned beef to skillet, then covered and refrigerated overnight. Add egg mixture and cook when ready to serve.
Serve warm cut into wedges with hot sauce or ketchup on the side.
Common Mistakes
Don't skip the cooling time to avoid eggs breaking when cutting.
Ensure oil is shimmering before adding onions to prevent sticking.
Use plastic wrap when microwaving potatoes to steam them properly.
Substitutions
Dairy-Free Swaps
General Alternatives
similar savory flavor
FAQ
Can I make this without a cast iron skillet?
Yes, use any oven-safe skillet. If your pan isn't oven-safe, transfer mixture to a greased baking dish before putting in oven.
What if I don't have spicy brown mustard?
Regular yellow mustard works fine, or omit entirely. The mustard adds tangy flavor but isn't essential to the dish.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or enjoy cold as a protein-rich snack.