Potato Sausage Frittata Recipes

Steps:

• 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.

Steps:

• Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes.
• Transfer with slotted spoon to a bowl.
• Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown.
• Whisk eggs, water, salt and freshly ground pepper in a bowl.
• Reduce heat to medium; sprinkle sausage over potatoes.
• Pour eggs over sausage and cook for 5 minutes.
• Heat broiler.
• Cover skillet handle with foil.
• Broil frittata 5 inches from heat source 3 minutes until just cooked through.

Steps:

• In a medium saucepan, bring 3 cups of water to a boil.
• Add the peeled and cut potatoes to pan and cook for 5 minutes.
• Drain and set aside.
• In the meantime, cook the sausage pieces over medium heat in a medium size pan(has to be heat resistant, including handle) for 8 minutes.
• Remove from pan and set aside. Do not drain pan!
• Add shallot to pan and cook for 3 minutes, stirring occassionally with wooden spoon, scraping sides and bottom of pan.
• Add potatos and sausage back to pan and heat for 2 minutes.
• In the meantime, while the sausage and potatoes are heating, whisk eggs, salt, pepper, parsley and milk in a medium bowl for 30 seconds.
• Add mixture to pan after sausage and potato mixture are finished heating.
• Cook for 3 minutes, scraping only sides of pan.
• Let cook for an additional 6 minutes on low flame without disrupting the mixture.
• Put oven on and set to Broil.
• Add cheese to top of mixture and place in oven on top rack and broil for 2 minutes.
• Remove from oven with oven mitts and let stand for 5 minutes to cool.
• Serve while hot.

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
• Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
• Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
• Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!

Steps:

• Roasted potatoes sliced thin. Arrange in a fan display in sprayed glass pie pan.
• Thinly slice Merguez sausage and place between each potato round.
• Chop 1/2 small onion and sautéed until golden. Spread over potatoes.
• Whisk 6 eggs to frothy- add salt and pepper to taste.
• Pour egg mixture over potatoes until just to the top of the pan. Bake at 350 degrees Fahrenheit until set, approximately 20-25 minutes.

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Steps:

• In small bowl, beat eggs and milk with fork or wire whisk until well blended; set aside.
• Coat 10-inch nonstick skillet with oil; heat over medium heat. Cook potatoes and breakfast links in oil 6 to 8 minutes, stirring occasionally, until potatoes are golden brown.
• Pour egg mixture over potato mixture. Cook uncovered over medium-low heat about 5 minutes; as mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Cook until eggs are thickened throughout but still moist; avoid constant stirring.
• Sprinkle with salt, basil, oregano, tomatoes and cheese. Reduce heat to low; cover and cook about 5 minutes or until center is set and cheese is melted. Sprinkle with pepper.

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

Steps:

• Preheat the broiler and position the rack 8 inches from the heat. Crack the eggs into a large bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper and beat the eggs until blended.
• In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until crisp and cooked through, about 5 minutes. Add the kale, season with salt and cook, tossing, until softened, about 2 minutes longer.
• Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil around the sides. Scatter the sausage and onion in the skillet. Stir the eggs and add them to the skillet. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3 minutes.
• Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil until the eggs are set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

Steps:

• Heat 12-inch nonstick skillet over high heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until no longer pink. Remove sausage from skillet; drain on paper towels. Return sausage to skillet. Gently stir in potatoes.
• In small bowl, mix egg product and remaining ingredients except cheese until well blended. Pour egg mixture evenly over potato mixture; cover and cook over medium-low heat 10 minutes.
• Uncover; cook 5 to 8 minutes longer or until egg product mixture is set but still moist on top. Remove from heat. Sprinkle cheese over top. Let stand 3 to 5 minutes or until cheese is melted. Cut into wedges to serve.