Redskin potato frittata recipe

Redskin Potato Frittata recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Redskin Potato Frittata recipe is a delicious and hearty dish that combines the earthy flavors of redskin potatoes with fluffy eggs. Perfect for breakfast, brunch, or even dinner, this frittata is packed with protein and nutrients. The creamy texture of the eggs pairs perfectly with the tender potatoes, creating a satisfying and flavorful meal. With just a few simple ingredients, you can whip up this frittata in no time.

Keywords: Redskin potato, frittata, recipe, breakfast, brunch.

Redskin potato frittata recipe details

Redskin potato frittata recipe, recipe Rating: 4.6
Number of votes:109

Ingredients:

2 sweet peppers

3/4 pound Italian sweet sausage

2 large red-skinned potatoes

10 eggs

1 cup fresh bread crumbs

3/4 cup sour cream

Salt

Freshly ground black pepper

2 Tablespoons butter

Instructions:

Roast peppers until the skins are lightly but evenly charred. Steam peppers in a closed paper bag until cool. Rub away the burned skins. Remove stem and seeds. Cut lengthwise into 1/4-inch wide strips.

Fully cook sausage until done; drain. Cook potatoes until just tender. All of the above can be prepared ahead of cooking time, just store in the refrigerator. Next, whisk eggs in a large bowl and whisk in bread crumbs, sour cream, 1 teaspoon salt, and 1 teaspoon pepper. Thinly slice potatoes; stir into egg mixture along with pepper and sausage. Butter the bottom and sides of a casserole dish; pour mixture in the dish. Evenly distribute the ingredients. Bake on a rack in the middle of the 350-degree preheated oven about 40 minutes until the edges of the frittata are puffed and lightly browned. Remove from the oven and let sit for 10 minutes.