Potatoe, Bacon, and Sour Cream Frittata

Laura Steinhoff


I found this recipe in a magazine and made it. It was a smash with the family, so I thought I would share it with you.


★★★★☆ 1 vote

20 Min
20 Min


  • 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)

How to Make Potatoe, Bacon, and Sour Cream Frittata


  1. In 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.
  2. In 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.
  3. In a bowl, beat eggs with salt and pepper;add reserved bacon and potatoes.
  4. Preheat oven to broil, placing the rack 6 inches from heat.
  5. Heat 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.
  6. Broil for 2 minutes, until eggs are set. Sprinkle with scallions

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About Potatoe, Bacon, and Sour Cream Frittata

Course/Dish: Eggs Meat Breakfast

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