Upside Down Quinoa Hash Brown Frittata with Bacon, Leeks & Fontina



Start off your morning with this upside down frittata made with Path of Life Organic Hash Browns!


  • 4 Cups Path of Life Organic Hash Browns
  • 6 Strips Bacon, diced
  • 1 Medium Leek, thinly sliced crosswise, washed and drained (About 2 Cups, sliced)
  • 1/4 Cup Olive Oil
  • 12 Eggs
  • 1/2 Cup Sour Cream
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Black Pepper
  • 1 Cup Shredded Fontina Cheese
  • 1/4 Cup Finely Chopped Chives (optional)


  1. Preheat oven to 350⁰F. Place bacon into 12-inch non-stick skillet. Cook 8-10 minutes over medium-high heat until crisp, stirring occasionally. Set bacon aside, leaving about 3 tbsp. drippings in the pan. Add leeks and cook 4-6 minutes or until softened and lightly browned. Set leeks aside.
  2. Starting with a clean pan, add olive oil and head over medium-high heat until hot (about 2-3 minutes). Add Hash Browns in an even layer; cook undisturbed 4-6 minutes or until lightly browned. Cook and stir and additional 5-6 minutes until evenly browned. Press down Hash Browns to form a crust.
  3. Meanwhile, whisk eggs, sour cream, salt and pepper. Sprinkle bacon, leeks and cheese evenly over crust. Pour egg mixture into pan.
  4. Bake 22-26 minutes or until center of frittata registers 165⁰F. Remove from oven and gently loosen sides and bottom of frittata with a rubber spatula. Place serving platter over pan. Quickly invert frittata onto plate. Sprinkle with chives, if desired.

Feeds: 6