Fresh Corn Salsa Frittata With Hash Brown Crust

Ready, set, cook! Special edition contest entry: this mexican inspired dish is a perfect mix of fresh and hardy. I love the hint of spice, the crunch of the hash brown crust and the zing of the lime juice. It comes together quick for a delicious dish that is impressive enough to entertain with!!

Steps

Preheat your oven to 375 degrees.

Start by making the corn salsa.

Place the sweet corn in a strainer and let it thaw over a large bowl.

Once thawed , discard the liquid in the bowl.

Dice the onion , red pepper , jalapeno pepper and roughly chop the cilantro.

Combine the corn , onion , red pepper , jalapeo pepper , cilantro and lime in a medium-sized bowl.

Sprinkle in the salt and stir.

Set the salsa aside.

Liberally spray a baking dish with cooking spray.

Place the simply potatoes shredded hash browns into the pan.

Press the potatoes onto the bottom and up on the sides to create a crust.

Spray the potatoes again with cooking spray.

Once the oven is preheated , place this into the oven for 15 minutes.

Whisk the eggs in a large bowl.

Add the 1 cup of the salsa , the ham and cheese into the eggs.

Stir until combined.

When the potato crust is done cooking , pour the egg mixture into the pan on top of the crust.

Place back in the oven for 35-40 minutes or until the eggs a.

Ingredients

frozen corn, red onion, red bell pepper, jalapeno pepper, cilantro, salt, lime, simply potatoes shredded hash browns, eggs, ham, monterey jack cheese