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Cheesy Potato Frittata with Spinach Salad
2 cups Hannaford Hash Browns
2 Tbsp. Taste of Inspirations Everything Bagel Dressing
10 Hannaford Large White Eggs
1/4 cup water
3 scallions, chopped
1 tsp. Taste of Inspirations Blackened Cajun Rub
3/4 cup Hannaford Shelled Edamame
1/2 cup Taste of Inspirations Crumbled Goat Cheese
3 cups Hannaford Baby Spinach
1/2 cup Hannaford Matchstix Carrots
1/2 cup drained Taste of Inspirations Cut Beets in Vinaigrette, chopped, plus 2 Tbsp. vinaigrette
1 Tbsp. red or white wine vinegar
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Cheesy Potato Frittata with Spinach Salad

Cheesy Potato Frittata with Spinach Salad

Cheesy Potato Frittata with Spinach Salad
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:25 minutes
1. Place a rack in upper-middle of oven and heat to 425 degrees. Combine hash browns and dressing in a medium oven-safe nonstick skillet over medium-high. Cook, stirring occasionally, until hash browns are crispy, about 10 minutes. Meanwhile, whisk eggs, water, scallions, and Cajun rub in a large bowl until well combined, then set aside.
2. Add edamame to skillet and cook until heated through. Reduce heat to medium-low, then stir egg mixture into skillet and cook 1 minute.
3. Sprinkle cheese evenly over top, then bake until frittata is puffed and top is dry, 12 to 15 minutes. Let cool 5 minutes.
4. Combine remaining ingredients in a bowl and toss until combined. Cut frittata into wedges and serve with salad.
Source: Hannaford fresh Magazine, March-April 2021