Breakfast / Brunch
Sausage & Potato Frittata
A crisp, hash brown potato crust filled with creamy eggs, spicy sausage, and plenty of cheese — this frittata is sure to appeal to the whole family.
Fresh shredded hash browns can be found near the dairy case. You can substitute frozen shreds, but they'll take a bit longer to cook.
Preheat oven to 400°.
Melt 1 Tbsp. butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add sausage; brown 3 minutes. Stir in onion and sauté 2 minutes. Transfer mixture to a bowl with bell pepper; stir to combine. Return skillet to burner; add 1 Tbsp. butter and the oil.
Arrange hash browns in skillet, pressing and spreading up the sides with a spatula to form a crust; season with salt and black pepper and dot with remaining 1 Tbsp. butter. Cook potato crust until edges start to brown, 10 minutes.
Sprinkle fontina over crust; top with sausage mixture.
Whisk together eggs, cream, and hot sauce; season with salt and black pepper. Pour mixture over sausage and cheese.
Arrange tomato slices on top of filling and sprinkle Parmesan over the top. Bake until filling is firm and the tip of a knife inserted near the center of the frittata comes out clean, 25 minutes. Let frittata stand 5 minutes; loosen edges with a spatula, slide frittata onto platter, and cut into wedges.
Combine sour cream and chives and dollop onto each serving.
Push the hash browns up the sides of the skillet to form a pie crust, lightly pressing them as you go.
Sprinkle fontina over the crust, top with sausage mixture, then pour egg mixture over the meat.
Loosen the frittata's edges with a flexible spatula so it easily slides out of the skillet onto a platter.
% Daily Value*
Total Fat 44g 67%
Saturated Fat 22g 110%
Cholesterol 299mg 99%
Sodium 827mg 34%
Carbs 26g 8%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.