Thursday, January 17, 2013

Potato and Bacon Frittata

I have been dreaming of a combination of potatoes, eggs, peppers, onions and cheese lately.  I had a bag of Ore Ida's Potatoes O'Brien in the freezer - peppers and onion already combined with the diced potatoes - perfect and easy!!  You'll need an oven safe pan because after cooking the bacon and potatoes on the stove top, the eggs get added and it goes straight in the oven. 

Start by cooking the bacon slightly (for a minute or two), then adding the frozen potatoes.  By the time the potatoes are browned, the bacon will be nice and crisp, so make sure you don't over cook it to begin with.    

Combine the eggs, milk and cheese and pour right over the bacon/potato mixture.  Into the oven it goes at 400 degrees for 20-25 minutes until the eggs are set.  

Such an amazing combination of so many great flavors!  And super simple too with the already diced frozen potato shortcut.  By the way, also fantastic heated up the next day for breakfast (or lunch or dinner again!).

Serves 8
Potato and Bacon Frittata

10 eggs
3 tablespoons milk
1 cup of shredded cheddar cheese (or your preference)
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, diced
1/2 of a (28 oz) bag of Ore Ida's Potatoes O'Brien

Preheat oven to 400 degrees.  In a large bowl, whisk the eggs, milk, cheese, salt and pepper and set aside.  In a 10" oven safe skillet, cook bacon over medium heat for just 1-2 minutes.  Add the frozen potatoes and continue cooking until bacon and potatoes are crispy, about 15 minutes.

Pour egg mixture over the bacon/potato mixture and bake for 20-25 minutes or until eggs are set.  Let stand for 10 minutes and cut into wedges.

(Source:  Adapted from Taste at Home)

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