Gluten Free Corned Beef Hash Frittata Recipe
Updated Feb 15, 2021, Published May 11, 2017
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There is this place I go to for breakfast – a little hole-in-the-wall that makes really fabulous diner-style breakfasts and I can get a lot gluten free because they use safe cooking practices. I only go there when I am really, really hungry, and always order the same thing – the corned beef hash, potatoes, and eggs. So, I thought, why not do a remake at home? And thus was born this gluten free corned beef frittata recipe.
A frittata is much easier and quicker to make than all the separate elements of my fav breakfast. It makes a great hearty brunch dish and if you throw in a salad, can even be served for lunch.
Make sure your corned beef is gluten free and I always recommend using cage free eggs (I like Nature’s Yoke).
I love this recipe; it has all the elements of my favorite dining out breakfast, but I can enjoy it at home, in my PJs!
Gluten Free Corned Beef Hash Frittata Recipe
Ingredients
- 1 pound small red potatoes, scrubbed, unpeeled, and cut into ½-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, diced
- 2 tablespoons chopped chives
Instructions
- Place the potatoes in a microwave-safe bowl with the salt and pepper and stir. Cover the bowl with plastic wrap and microwave on high power for 6 minutes or until tender. Preheat the oven to 400 degrees.
- Whisk together the eggs, cream, and mustard.
- Heat the oil in a cast iron skillet over medium heat until it begins to shimmer. Add the onion and cook until tender and translucent, about 5 minutes. Add the potatoes and corned beef. Pour the egg mixture over top and use a spatula to make sure the eggs surround the potatoes and corned beef. Cook for 1 minute on the stove, then transfer the pan to the oven. Cook for 12-14 minutes or until the eggs are fully set. Top with chives.
- Let cool for 5 minutes before cutting into wedges to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delish!
Is the sodium amount correct? That’s way too high!!!! I can’t eat this!!!!
Hi Karen,
It sort of depends on the corned beef you use. Originally I had it calculated with regular corned beef but I just changed it to the lean corned beef option and it brought the sodium down a little but not by much. Corned beef is rather salty so you could try this with another meat or with less meat, or perhaps you can find a reduced sodium corned beef.
Hope this helps!
Thank you, Carol. I enjoy your magazine and follow you on FB. I’m looking for a good GF biscuit recipe. Do you have one you would like to share please?