I’ve got a new breakfast food love, a frittata with a hash brown hat. It’s so good!
This requires breakfast sausage. I make my own with fresh ground pork (store bought, Hempler and Smithfield both rock) with a seasoning mix my brother gave me. The rest is eggs and fresh veges and it’s very good!
We have farm grown eggs. Some of our hens are banty cross descendents which gives us big eggs from our new girls and bitty little eggs from our banty cross hens. I can do this frittata with one big egg or two little eggs. Much of my baking calls for big eggs so I’m perfectly happy to use the small eggs for my breakfast.
Dice green onion, mushrooms (I use shittake) and red and green pepper. Grate half a baked russet. I always have baked russet on hand. I use them for hash browns, fries and as a meal with chili, sour cream, butter and chives for a special occasion dinner. Using cold baked potatoes speeds the cooking and improves the flavor.
Cook the grated russet in butter, stirring fairly often. The goal is to lightly dehydrate and brown the individual gratings rather than turn it into one mass of hash browns.
In a separate pan cook the green onion, peppers and mushroom. When they’re close to fully cooked add the sausage. Stir the sausage in thoroughly breaking up any lumps.
In a separate bowl whisk the egg with a tablespoon of cream cheese, sour cream or yogurt. Add the cooked veges/sausage. Pour into a hot buttered pan (I use a small 6″ skillet). Arrange the hash browns over the top. Cover and turn the heat down to low. Once the egg sets it’s done. Serve with diced tomato.