Bacon Potato Sausage Frittata

IMG_1493

Cook time
15 mins
Total time
40 mins
Ingredients
  • ½ pound bacon, cut into lardons
  • 1 small sweet potato or yam, diced into small cubes
  • ½ pound italian sausage (or other ground meat)
  • 8 eggs, whisked
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground paprika
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 325 degrees.
  2. Place bacon in a large cast iron skillet or in an oven safe sauté pan. Cook bacon until crispy. Remove and place on a paper towel lined plate. Remove bacon fat as necessary, leaving behind 3-4 tablespoons.
  3. Add sweet potato, coat in bacon fat and let cook for 10-12 minutes, or until the sweet potatoes are soft.
  4. Add italian sausage to the pan with the potatoes, break apart with a wooden spoon and cook until no pink remains.
  5. Once sausage is cooked through, remove pan from heat to let cool.
  6. In a bowl, whisk together eggs, garlic powder, red pepper, paprika and salt and pepper.
  7. Once pan has cooled, pour in eggs and add the bacon on top of the sausage and potatoes. Mix well to evenly distribute the eggs around the pan.
  8. Place in oven and bake for 12-15 minutes until the eggs are fully cooked in the middle of the pan.

 

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Potato and Kale Cakes with Rouille

Potato and Kale Cakes with Rouille recipe

http://www.yummly.com/recipe/external/Potato-and-Kale-Cakes-with-Rouille-Epicurious-203123

Potato and Kale Cakes with Rouille

Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo. Serve as a first course or with a salad for a light lunch.

ingredients

Rouille:

  • 1/2 cup mayonnaise
  • 1 tablespoon extra-virgin Olive oil
  • 2 garlic cloves, pressed
  • 2 teaspoons tomato paste
  • 1/8 teaspoon smoked paprika
  • Pinch of cayenne pepper

Cakes:

  • 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
  • 1/4 cup whole milk
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon coarse kosher salt, divided
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 large garlic clove, finely chopped
  • 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
  • 1 tablespoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg

preparation

For rouille: 
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For cakes: 
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

Read More http://www.epicurious.com/recipes/food/views/Potato-and-Kale-Cakes-with-Rouille-362941#ixzz2ikmdtH6l