Shrimp And Potato Frittata

Shrimp And Potato Frittata

(2 servings)    Printable Version
  • 5 large shrimp - peeled and diced
  • 3 large eggs - well beaten
  • 1/2 cup of frozen hash brown potatoes - thawed
  • 1/3 cup of cheese - cheddar or American
  • 1/4 cup of bell pepper - diced
  • 1/4 cup of onions - diced
  • 2 teaspoons butter
  • 1 pinch of garlic powder
  • 1 pinch of cayenne pepper
  • salt and pepper to taste
In a medium frying pan at medium heat, melt butter and add potatoesm peppers and onions. Cook until potatoes begin to brown. Add shrimp and continue to cook until they change to a nice brownis white color. Add beaten eggs and cheese andc stir. Cook until bottom of frittata is golden brown. Flip and cook the other side.


Great for dinner as well as breakfast. Easy to make.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Comments About This Recipe
What do you think of Shrimp And Potato Frittata?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.


From organplayr

Today I found some elderly, cooked shrimp in my refrigerator and wondered what I could do with them. I found this and ultimately developed a wonderful frittata. I diced one Andouille sausage, boiled a couple of red skinned potatoes which I grated. Otherwise, I followed the recipe. I fried the sausage then removed to a bowl. Fried the onion and red bell pepper then removed. Then I fried the shredded boiled potatoes until brown and crispy. Then I put these all together in the fry pan. Then added the egg and shrimp, turning as directed. I did cover it all with a lid just at the end just to be sure it was all "done". It was perfect. My "love" says it was the best frittata he had ever had - that says a lot as we eat frittatas frequently.

Comment submitted: 11/2/2012 (#14808)



From Phil
Rating (out of 5):  

I didn't have any breakfast meats so I was looking for a recipe using shrimp. Unfortunately, I only had the smaller pinkish shrimps. It worked out well, but in the future I would hold the cayenne in the recipe, then pre-fry the shrimp with a bit of 50-50 water Sriracha mix to give it some kick and to hide some of that shrimpier taste in the small shrimp.

Comment submitted: 2/26/2012 (#13579)





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