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Fresh Corn Salsa Frittata With Hash Brown Crust

There are some dishes that just instantly transport you back to a sun-drenched kitchen, the air alive with the scent of fresh ingredients and the promise of a delicious meal. This frittata, with its vibrant corn salsa and satisfying hash brown crust, is one of those for me. I remember the first time I encountered something similar – a playful twist on a classic brunch staple that married the hearty comfort of eggs and potatoes with the bright, zesty flavors of a Mexican-inspired salsa. It was a revelation, proving that breakfast or brunch could be both exciting and incredibly satisfying. The crunch of the hash browns, the burst of sweet corn, the subtle heat from the jalapeño, all embraced by fluffy, cheesy eggs – it’s a symphony of textures and tastes that I’ve cherished and recreated countless times.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Yield: 1 Frittata
Dietary Type: Vegetarian

Ingredients

For the Corn Salsa:

1 ½ cups frozen corn, thawed
½ red onion, finely diced
½ red bell pepper, finely diced
1 jalapeño pepper, seeded and deveined (for less spice), finely diced
4 tablespoons fresh cilantro, roughly chopped
⅛ teaspoon salt
1 lime, juiced, plus additional for serving

For the Hash Brown Crust:

1 (20-ounce) package Simply Potatoes® Shredded Hash Browns
Cooking spray

For the Frittata Filling:

7 large eggs
1 cup diced ham (optional, for a meatier version)
1 cup shredded Monterey Jack cheese

Equipment Needed

9×13 inch baking dish (or similar-sized oven-safe dish)
Large bowl
Medium bowl
Whisk
Spatula
Strainer
Toothpick or knife for testing doneness

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This initial preheating is crucial for getting that hash brown crust perfectly golden.
Begin by preparing the vibrant corn salsa. Place the frozen corn in a strainer set over a large bowl. Allow it to thaw completely, and once thawed, discard any accumulated liquid. This step ensures your salsa isn’t watery.
Finely dice the red onion, red bell pepper, and jalapeño pepper. Remember, if you prefer a milder salsa, be sure to seed and devein the jalapeño before dicing. Roughly chop the fresh cilantro.
In a medium-sized bowl, combine the thawed corn, diced onion, red bell pepper, jalapeño pepper, and chopped cilantro. Add the lime juice from one whole lime, and sprinkle in the ⅛ teaspoon of salt. Stir everything together gently until well combined. Set the corn salsa aside; this flavorful mixture will be divided between the filling and the topping.
Prepare the hash brown crust. Liberally spray your chosen baking dish (a 9×13 inch pan works beautifully) with cooking spray. This is key to preventing the hash browns from sticking and ensuring a crispy crust.
Carefully place the Simply Potatoes Shredded Hash Browns into the prepared baking dish. Press the hash browns firmly onto the bottom and up the sides of the dish, creating an even layer that will form your crust. Think of it as building a potato nest for the frittata.
Once the hash brown crust is formed, spray the potatoes again with cooking spray. This helps them crisp up and brown nicely.
Place the hash brown-lined dish into the preheated oven and bake for 15 minutes. This initial baking step will begin to cook and crisp the hash brown crust.
While the crust is baking, prepare the frittata filling. In a large bowl, whisk the 7 large eggs until they are well beaten and slightly frothy.
To the whisked eggs, add 1 cup of the prepared corn salsa. Reserve the remaining salsa for topping. Also, add the 1 cup of diced ham (if using) and the 1 cup of shredded Monterey Jack cheese to the egg mixture. Stir everything together until all the ingredients are evenly distributed and well combined.
Once the 15-minute baking time for the hash brown crust is complete, carefully remove the dish from the oven.
Gently pour the egg mixture directly into the pan, on top of the partially baked hash brown crust. Ensure the filling is distributed as evenly as possible.
Return the frittata to the oven. Bake for an additional 35-40 minutes, or until the eggs are fully cooked and set. To test for doneness, insert a toothpick or a thin knife into the center of the frittata; if it comes out clean, the eggs are cooked through. The top should be lightly golden, and the center should no longer appear jiggly.
Once the frittata is cooked, remove it from the oven.
Top the frittata generously with the reserved corn salsa. Finish with a bright squeeze of fresh lime juice over the top.
Allow the frittata to cool slightly for a few minutes before slicing and serving. This allows the flavors to meld and the frittata to set further, making for cleaner slices. Enjoy!

Expert Tips & Tricks

For an extra crispy hash brown crust: After pressing the hash browns into the dish, you can lightly drizzle a tablespoon of melted butter or olive oil over them before the initial bake. This adds richness and promotes crisping.
Preventing a watery salsa: Thawing the corn in a strainer is essential. If you use canned corn, drain it exceptionally well.
Spice Level Control: The amount of spice in your frittata is entirely customizable. Remove all seeds and membranes from the jalapeño for a very mild flavor, or leave some in for a noticeable kick. You can even add a pinch of red pepper flakes to the egg mixture for an extra layer of heat.
Cheese Variations: While Monterey Jack is fantastic for its melting qualities and mild flavor, feel free to experiment with other cheeses. A sharp cheddar, pepper jack for more heat, or even a blend of cheeses would be delicious.
Make-Ahead Magic: You can prepare the corn salsa a day in advance and store it, covered, in the refrigerator. The hash brown crust can also be pressed into the dish the night before and refrigerated, but you might need to add a few extra minutes to the initial baking time to ensure it crisps up properly.

Serving & Storage Suggestions

This Fresh Corn Salsa Frittata is incredibly versatile and shines at any meal. Serve it warm, right from the oven, as a delightful brunch centerpiece. Garnish with additional fresh cilantro and an extra squeeze of lime for a burst of freshness. It pairs wonderfully with a simple green salad dressed with a zesty vinaigrette, or some crispy seasoned tortilla chips.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual slices in a skillet over low heat or in a microwave. For a crisper hash brown crust on leftovers, reheating in a toaster oven or a conventional oven at around 350°F (175°C) until warmed through is recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	271.5 kcal
Total Fat	13.3 g	20%
Saturated Fat	6 g	29%
Cholesterol	245.9 mg	81%
Sodium	589.8 mg	24%
Total Carbohydrate	20.5 g	6%
Dietary Fiber	2.7 g	10%
Sugars	1.4 g	5%
Protein	19.9 g	39%

(Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

For a Lighter Crust: If you’re looking to reduce the fat content, consider using a thoroughly greased non-stick skillet and forming a thinner hash brown crust. You could also try mixing in a tablespoon or two of flour with the hash browns to help bind them.
Vegetarian Delight: Omit the diced ham for a completely vegetarian dish. The vibrant salsa and cheese provide plenty of flavor.
Dairy-Free Option: Substitute the Monterey Jack cheese with your favorite dairy-free shredded cheese alternative. Ensure the cheese melts well for optimal results.
Spicy Fiesta: For those who love heat, leave the seeds and membranes in the jalapeño, or even add a pinch of cayenne pepper to the egg mixture.
Herb Swap: If cilantro isn’t your favorite, try fresh parsley or chives in the salsa for a different herbaceous note.

FAQs

Q: Can I make the hash brown crust ahead of time?
A: Yes, you can press the hash browns into the dish the night before and refrigerate it. You may need to increase the initial baking time slightly to ensure it crisps up properly.

Q: How do I know if the frittata is fully cooked?
A: A toothpick inserted into the center of the frittata should come out clean. The center should also no longer appear jiggly; it should be set.

Q: Can I use fresh corn instead of frozen?
A: Absolutely! If using fresh corn, you’ll need about 1 ½ cups of kernels. You can either blanch it quickly or sauté it briefly to soften it before adding it to the salsa.

Q: Is it okay to add other vegetables to the salsa?
A: Feel free to get creative! Finely diced zucchini, corn, or even a touch of avocado (added just before serving) would be delicious additions to the salsa.

Q: What can I serve with this frittata?
A: This frittata is a complete meal on its own, but it pairs beautifully with a simple side salad, some fresh fruit, or even a dollop of sour cream or Greek yogurt.

Final Thoughts

This Fresh Corn Salsa Frittata with Hash Brown Crust is more than just a recipe; it’s an experience. It’s the perfect dish to impress guests at a weekend brunch, a satisfying option for a light dinner, or even a flavorful breakfast on a leisurely morning. The interplay of textures and the vibrant, zesty flavors are a testament to how simple, fresh ingredients can come together to create something truly special. I encourage you to give this a try – I’m confident it will become a beloved staple in your culinary repertoire. Don’t hesitate to share your creations and any delicious twists you discover!

Fresh Corn Salsa Frittata With Hash Brown Crust Recipe