Creamy and Crispy Hash Browns Frittata

4 cups refrigerated hash browns, divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns)

one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)

1 to 2 cups shredded cheese, optional

1 cup vegetables or pre-cooked beans, optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans)

3 large eggs, lightly beaten

2 tablespoons olive or vegetable oil

1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)

salt and pepper, optional and to taste (noting that the soup is already quite salty)

Directions at averiecooks.com

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