With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo—the sky’s the limit! —Patricia Lee, Eatonton, Georgia
Potato Sausage Frittata
Potato Sausage Frittata
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1/2 pound bulk pork sausage
- 6 bacon strips, diced
- 1-1/2 cups finely chopped red potatoes
- 1 medium onion, finely chopped
- 8 large eggs
- 2 teaspoons dried parsley flakes
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
- In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture.
- Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts
1 piece: 518 calories, 39g fat (13g saturated fat), 430mg cholesterol, 1213mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 25g protein.
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