A family dinner doesn’t always have to be a “traditional” dinner meal. In fact, one of my all-time favorite dinners is simply pancakes. Not just any pancakes though, I prefer my own. Nothing fancy I do use Bisquick so no recipe-making is needed however I cook them to my own perfection. Occasionally my husband will ask for a bacon, or bacon egg and cheese sandwich and the kids are always up for some waffles. Another breakfast/dinner favorite of mine is hash browns. I’ve always enjoyed a good potato.
It is not often you will find me in front of the stove taking on a new recipe or creating one of my own. Just this past week I vowed to become more knowledgeable when it comes to cooking and try to make different foods for my family. I’m not quite sure why I took on this mission, maybe it was a challenge and something I felt I needed to conquer. Tired of being the mom who is laughed at for her cooking skills I’ve decided to plow forward and cook away.
So today I bring you one of my first very own original recipes, Southwest Cheesy Potato Frittata Recipe.
- Potato Layer
- Frozen Hash Browns
- 2 Tbsp Oil
- Vegetables and Meats Layer
- Onion (or any desired vegetables)
- Italian Sausage (or any other desired meat)
- 8 0z Ro*Tel® Mild diced tomatoes and chilies
- 1 Tbsp Butter
- Black pepper
- 1 Tbsp Fresh Basil
- Egg Layer
- 4 Eggs
- 3 ozs Cream Cheese (I used whipped chive)
- 1/4 cup milk
- 4 ozs VELVEETA® Mexican mild cheese
- Using a large skillet cook hash browns per instructions. Use enough hash browns to layer your entire skillet. (I didn’t use quite enough)
- In separate skillet melt butter and brown vegetables
- Add meat and cook through
- Once vegetables and meat are cooked add Ro*Tel®
- Spread vegetables, meat, and Ro*Tel® evenly over hash brown layer
- While vegetables and meat are cooking prepare egg layer in blender
- Add eggs, cream cheese, milk, and cheese to blender
- Pour egg layer over the mixture in the skillet
- Cook on stove until almost done except for the very top (should be a little wet)
- Transfer skillet into oven and broil until top is slightly brown and set
So what did we think? My husband had two suggestions and I agreed with at least one. We both agreed that we think the dish would be a little better with the string hash browns versus the hash rounds I used. In my defense, I called my son and asked him if we had hash browns and he said yes. They weren’t quite what I wanted but figured they would do. My husband also thinks using the other hash browns and cooking until crispy would give the bottom layer a much better texture.
He also felt that additional cheese could be used for a little bit of extra flavor. I myself think that possibly adding some salt with the pepper may give it some added flavor. Spices are not my specialty. Overall I thought it tasted pretty good and had a nice spicy kick with the VELVEETA® Mexican flavor and Mild Ro*Tel®.
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