Potato and Sausage Fritatta

2
Beth M.

By
@BakinTime

I forgot to remove something from the freezer for supper, and I just decided to use up leftovers somehow.
Realizing I had half a bag of frozen hash brown potatoes, I decided to make a fritatta, using things I had. There's a recipe on the bag, and I substituted the herbs and cheese, because I didn't have the ones listed; and I added four sausage patties that I chopped and browned first. It was delicious and so easy!
Since I didn't take a picture of it fresh out of the oven, I decided to reheat some in the morning for a picture and for "breakfast". It is great for breakfast also!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-5
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1/2 pkg
    frozen hash brown potatoes, or 4 cups cubed potatoes
  • 1 c
    heavy cream
  • 1/2 c
    sour cream
  • 1 1/4 c
    grated cheese, bistro, three flavors with cheddar cheese
  • 1 tsp
    salt
  • 1/2 tsp
    fresh ground black papper
  • 6
    eggs
  • 3 Tbsp
    chives, minced
  • 4
    frozen pork sausage patties, chopped and browned

How to Make Potato and Sausage Fritatta

Step-by-Step

  1. Preheat oven to 350 degrees; and spray oil in a Dutch Oven or other deep casserole. Place the potatoes in the Dutch Oven and bake for twenty minutes. Remove from the oven and top with one cup of cheese. After browning the sausage drain it. When done add sausage to the casserole and top with one-quarter cup of cheese.
  2. While the potatoes are baking,beat eggs, hvy.cream and sour cream, and add salt, pepper, and chives. Set aside until potatoes have baked for first twenty minutes. Pour over the layers of cheese and sausage. Return to bake for one hour, uncovered.
  3. Serve immediately, and it is golden brown and puffy and delicious, special enough to serve with a glass of wine and for a small winter dinner party with a salad and dessert!

Printable Recipe Card

About Potato and Sausage Fritatta

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Potatoes
Regional Style: American




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