Potatoe, Bacon, and Sour Cream Frittata
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- 4 slice
- 1 large
- russet potatoe, peeled and cut into 1/2-inch cubes
- 8 large
- 1/2 tsp
- salt and pepper
- 1/3 c
- sour cream
- 1/2 c
- grated cheddar cheese
- 4 slice
- scallions (slice thin)
1In a 12-inch, ovenproof frying pan (or cast-iron skillet), cook bacon over medium-low until crispy. Place on a paper towel-lined plate. When cool, crumble into 1/4-inch pieces; set aside.
2In same pan, leave 2 Tbs of bacon fat,reserving rest in a small bowl. Cook the potatoe in the bacon fat over medium high until brown and tender, 5 minutes. Remove and let cool.
3In a bowl, beat eggs with salt and pepper;add reserved bacon and potatoes.
4Preheat oven to broil, placing the rack 6 inches from heat.
5Heat reserved bacon fat in pan over medium. Add egg mixture, reduce heat to low,and cook 6 minutes. Drop in small amounts of sour cream. Top with cheese.
6Broil for 2 minutes, until eggs are set. Sprinkle with scallions