Redskin potato frittata recipe
Redskin Potato Frittata recipe
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- 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
- Freshly ground black pepper
- 2 Tablespoons butter
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.
Reference: Redskin potato frittata recipe
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