Corned Beef Hash Frittata - cooking recipe

Ingredients

2 tablespoons butter
1 large red onion, chopped
2 tablespoons olive oil
32 ounces southern style frozen hash brown potatoes, thawed
1 1/2 lbs deli corned beef, roughly chopped
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3/4 teaspoon ground thyme
1 teaspoon garlic powder
2 teaspoons dry mustard
1 pinch cayenne
6 eggs
2 cups milk

Preparation

Preheat oven to 350 degrees.
In a large oven safe skillet, over medium heat, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
Add the olive oil into the skillet and the hash brown potatoes, stirring only occasionally because you're looking to brown the hash browns. Approximately 10-12 minutes.
Stir in the corned beef, 1 teaspoon salt, 1/2 teaspoon pepper, ground thyme, garlic powder dry mustard and cayenne.
Meanwhile, in a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour the egg mixture over top of the corned beef hash mixture.
Carefully slide the skillet into the preheated oven and cook for 60 minutes or until the eggs are set in the middle and the frittata is a nice golden brown.
Cool slightly, cut into wedges and serve.